Knorr Stock Pots Leftover Challenge Feedback Thread: Anyone can share their thoughts for a chance to win a Knorr Hamper worth £50. Testers: £150 voucher prize draw for feedback NOW CLOSED

I like the Knorr Stock Pots. They are concentrated flavour, so you can

control the amount of flavour you put into your cooking.
2.Imake curries with left over turkey, also potato pies, stir-fries, turkey burgers, with chilli , anything I can think of, really.I hate waste!
3.Again, I hate wasting food.My freezer is my friend.Stock Pots add flavour and taste to any left overs, whether its meat or vegetables.
4Well,same answer really.
5.My friends and I often bring up the subject of food; one is vegetarian, another , has to have her food pulped,(her gullet is shrinking, she has been advised by a doctor), -she is 88 yrs old; and another friend is vegan. We discuss ways of prepping food to our individual liking.Knorr veggie stocks are ideal.Stir fries; (one friend has chlorestrol problem) so no fat;Saute your onions in stock pot; blend soups made with stock pot, great to adjust flavours, In all, a good basis for practically anything edible! Merry Christmas to you! and good eating.

1. I like all the Knorr Products, the Gravy Pots are a favourite for a fast fix.
2. I made a pie yesterday of the left over rib of roast beef, plus the vegetables (honey and mustard glazed carrots and parsnips), having first made up a Gravy Pot, thickened it a bit with cornflour, then stirred all of the above through the gravy before it went into the ready rolled puff pastry. My family declared it the best use of leftovers so far.
3. Yes it has because quick and easy.
4. No, I use them all the time anyway so wouldn't use them any more often.
5. Yes if it came up in conversation I would say I am hooked on the "pots" as opposed to the "blocks" we used to get before, purely because it is so convenient.

PS Am very bored today, any chance of more surveys I can do? . Actually I am procrastinating to avoid having to tidy my 'aircraft accident scene' of a bedroom.
PPS But the answers to all of the above are true.

My hubby has a week before Christmas been diagnosed with a severe intolerance to certain foods - eggs, dairy and wheat - not one of them but all of them! So in the supermarket having bought all of my Christmas food, trimmings etc., I had to revisit to buy replacements without these products in as once you start looking its surprising how many foods have wheat powder, milk powder or egg in them. After Christmas having tried various 'specialist products' that are 'free from' and quite frankly not very appetizing, I now have leftovers - clearly cant do the usual pies, fed up with curries and am somewhat limited so I have had to be a bit inventive and thats where the Knorr stockpots have come into their own.
We are loving the Chicken stockpot the best as it has been invaluable in assisting with leftovers this year. The ingredients were perfect for my hubby and allowed us to put aside the usual gravy granules and stock cubes which he now cant have. The flavour is good and intense and goes really well with our leftovers.

We made a '2nd Christmas Dinner Savoury Crumble':
We made a thickish stock using the stockpot and added to this shredded turkey and ham. No salt or pepper needed as we have found these to be well seasoned. we then popped this into the bottom of a 4" deep casserole dish. They we layered the leftover sliced carrots, chopped up sprouts, and sliced up roast potatoes, cranberry sauce. Then we mixed together some chopped dried sage, dried onions and wheat free sausage meat together with some gluten free breadcrumbs and just a little grated dairy free cheese for extra flavour, and then laid this over the top pressing firmly with a fork. This was baked in the oven on 180degrees for 30 minutes until the top was crispy. Yummy served in a bowl with a little stock drizzled over the top and a real 'comfort dish' in the cold weather. In fact we have made two lots of this and popped one in the freezer for a later date.

Without the stock pots its likely most of this would have been thrown away or left unused as we had used up all of the home made gravy with out main meal and other brands of stock cubes etc. my husband cannot tolerate so this worked very well for us allowing us to reduce the waste and have a variation on our traditional dinner.
I am sure not only will we use these in future for leftovers but will definitely use them for intense flavour in soups, stews, casseroles and maybe other savoury crumbles with meat/veg variations. As we had so much we gave an elderly neighbour a couple of portions - one to eat now and another for the freezer and she commented on how tasty 'the gravy' was and we explained what we had used )she is used to Bisto but said she thought this was much tastier).
Excellent product imho and definitely a good substitute for other brands that hubby cant have - I did notice that the 'gravypots' do have wheat in them so sadly he cant have them and would ask why this is, as it is according to the packaging a flavouring....am sure its not necessary and that people with allergens struggle enough eating without having things 'hidden' in products.

I usually make all my own stock and freeze it. So I was interested to see what the difference would be. I could immediately taste that they weren't the same as home-made, but have to say that they were pretty good and I would be happy to use them when pressed for time (as I was) when combined with other flavours. I made a turkey stir-fry and used the chicken stock to make up the sauce, with dark soy sauce and various spices, and added noodles. The chicken flavour shone through all the spices I used, which was good.

I came back from a long journey and defrosted a steak and kidney pie, but couldn't find the gravy I had made to use with it, and too tired to keep searching. I used a beef stockpot instead and added a glass of red wine. It was fine, but that was the time when I realised there was not quite the same natural flavour of home-made, I presume due to preservatives. But still very nice. I would certainly be happy to use them as stand-bys.

1. I particularly liked the Beef Gravy pot because it is usually quite difficult to find a decent tasting gravy mix.

2. I used the Beef Gravy pot with a rib of beef I cooked the weekend before Christmas. Two of the Chicken Gravy pots went in with the turkey stock to make gravy on Christmas day. With the leftovers I have made the Turkey Korma recipe which came with the pots. I used a Chicken Stock pot and was pleased that it tasted more natural that a stock cube. I have also made a puff pastry plait with a turkey and ham filling, again the Chicken Stock pot gave a natural flavour. I also made a pasta and bean soup using the remains of my turkey stock, I added a Vegetable Stock pot which added a good depth of flavour.

3. Having good tasting stock easily available certainly encouraged me to make something more interesting than a turkey sandwich.

4. Now that I have tried most of the range I think I am more likely to go out and buy them.

5. I would certainly recommend them if the subject came up in conversation. I thought that perhaps the Chicken Gravy was a bit too salty, but then my son in law said how much he liked it because it WASN'T too salty so it's obviously all a matter of personal taste.

The Stock Pots are fine - I just wish the Gravy ones were as easy to get out of the little containers - I end up scraping with a grapefruit spoon to get the wretched stuff out. The resulting gravy is good, mind.

Haven't had a chance before now to use stockpots as laid low with bad cold and throat infection.However today I will make chicken and rice soup,hoping it helps my cold.I will substitute 2 chicken stockpots for my usual stock,add 3 pints of boiling water,1 leek chopped,3/4 cup of rice and 1 chicken breast chopped,bring to the boil then simmer till chicken is cooked.Add parsley if required.I look forward to tasting the soup.

Soup tasted lovely,if slightly saltier than usual,would use stockpots to make it next time.Next up a turkey curry.

I have been using the vegetable stockpot for over a year, as I make soup twice a week for our lunch. I wouldn't be without it as it adds so much flavour. Haven't tried the lamb pot as we don't each lamb, but used the chicken pot on Christmas Day - good. Yesterday we had pheasant sausages and I used the gravy pot - didn't even know this existed!! -. At first I didn't think it was going to be any good as the gravy just didn't thicken but it did and was very good.
All in all, I love Knorr stockpots and wouldn't be without them! I would certainly recommend them to my friends.

I'm at a bit of a disadvantage because we had Christmas lunch at DD's and so I personally haven't got any leftovers to use up.

However, so far I've tried the vegetable stockpot to make carrot and coriander soup and was quite impressed. I don't like soup made with powder stock bases as there seems to be no getting away from that powdery taste. I thought the stockpot was as good as my homemade stock usually is.

I've also tried the chicken gravy to go with a spatchcocked poussin (whatever will Waitrose think of next?) which was ready seasoned but had no sauce with it. Again I liked the gravy, though as it cooled down it seemed a bit 'gloopy'.

So to answer the questions as far as I can
1. Preferred the stockpot to the gravy pot, but would still use the gravy pot if I needed to make gravy and there wasn't enough juice from the meat to make my own gravy.
2. See above. I would also use for curries, casseroles, rechauffees etc using leftovers.
3. Yes, I never throw things away if I can possibly help it.
4. Yes, I never liked using cubes or powder but the pots taste much nicer and are easier to use.
5. Yes would recommend.

I use stock cubes but not stockpots. As a non-tester I can say that I never have any problems dealing with Christmas leftovers. The gammon, cooked on Christmas Eve provides me with a good jug of stock at the start of Christmas and the turkey juices add to this. Some of this is used for gravy but nevertheless I do not need any stock substitutes over the season. Cold turkey and gammon is eaten with salad most evenings during the Christmas period. But at lunch time I make a whole range of dishes with the left over gammon and turkey, curries, fricassees, pasta dishes, stews etc. Any recipe using poultry, bacon or ham can be used using cooked turkey or gammon rather as a replacement for uncooked meat.

The day after Boxing Day the turkey is completely dismantled. The turkey carcase and giblets are then simmered for several hours to make stock and then any stock not needed for other purposes is combined with meat taken off the carcase, any remaining vegetables, gammon stock etc is combined with extra vegetables and herbs as necessary to make soup. This can be eaten immediately or frozen for a later date. Likewise all the turkey and any remaining gammon is sliced and frozen to be consumed in various ways between Christmas and Easter. If you have a freezer there is no excuse for wasting any food. If it cannot be eaten immediately freeze it until it can be incorporated into another dish.

I have used the stock pots but find them much too salty. I can't believe they have a healthy level of salt in them.

1. Which of the Knorr products did you like best and why?
The Vegetable stock pots are 'just right'

2. What did you make with your Stock Pots, Gravy Pots and Christmas leftovers?

2 x Chicken stock pots to make chicken, leek & rice soup with chicken carcase

4 x vegetable stock pots, used yesterday to make a huge pot of Leek and Potato Soup for 9 family, including 2 vegetarians for New Year's Dinner today.

1 x Beef gravy pot in traditional steak pie but as the Gravy pot contains real beef stock had to use bisto for the veggie version of steak pie

3. Do you think that the Stock Pots helped you use up your Christmas leftovers and minimise waste? If so, why? If not, why not?

Helped use up chicken leftovers but honey glazed Ham was used up in sandwiches and like gammon steaks so no gravy required.

4. Do you think you’ll use Knorr products more often in the future to use up your leftovers with? If so, why? If not, why not?

A little more now I've tried the beef one but I have been buying the chicken and the vegetable stock pots for a year or more anyway in preference to stock cubes or powder.

5. If it came up in conversation, would you recommend Knorr Stock Pots as a way to use up your leftovers to friends and family? If so, why? If not, why not?

Yes, and not just for leftovers because they are tasty, quick and easy and never go lumpy as powders can.

Nightowl The salt content is high! I looked at this with the Colmans stuff as well.
Re Knorr
www.ocado.com/webshop/product/Knorr-Beef-Stock-Pot-8-Pack/42566011

The Knorr beef stock is quoted by the Ocado link at 8.6 grams of sodium per 100 grms of undiluted stock pot.

www.news.bbc.co.uk/1/hi/programmes/newsnight/3816735.stm

To convert "sodium" content to an accurate salt content, you need to multiply the amount of sodium by 2.5.

1 gram of sodium per 100g = 2.5 grams salt

8.6 x 2.5 = 21.5 grams of salt per 100 grams of undiluted stock pot.
It's 21.5 % salt.

I now use Kallo "very low salt" vegetable cubes as I found all other brands and Kallo's ordinary vegetable stock far too salty.

Most stock and gravy making products are very salty indeed, frighten yourself and check them out.

Thanks nellie, that is very helpful. I realised after I posted that I had missed an earlier thread on this. I will definitely check out the Kallo low salt stock cubes. I have never added any salt in cooking since I was weaning my own children, and I find a lot of things too salty for my taste but the content of some of these is quite frightening. How are manufacturers allowed to get away with it when there is so much evidence of the dangers of too much salt in the diet?

I find the salt problem interesting because it's not one that ever bothers me - then I realised, I always cook in bulk anyway. When I used a stock pot it was not only diluted with a pint of water, it also had red wine or white wine and heaven only knows what else added, likewise with the pot I used for gravy. We are more likely to die of alcoholic poisoning than excessive salt. I wouldn't think to add any additional salt until after I have tasted a completed dish anyway.

Thank you for giving me the opportunity to try these products by Knorr.
I have always used stock cubes or gravy powder or granules so this was a first for me.

1. I liked the Stock Pots best. I usually make my own stock for soups but found the vegetable stock pot very quick and easy to use and very flavoursome too.

2. I used the Vegetable Stock Pot for making pea and ham soup and the Beef Stock Pot to make a cottage pie with left over beef I had minced. We were out for Christmas Day this year so there were no turkey leftovers to use up. We did have a chicken on New Years Day and tried the Chicken Gravy with it and liked it.

3. Had we been at home for Christmas Day, there would have been more leftovers and there would have been a greater opportunity to use the products for this purpose.

4. Yes, I think I will continue to use the Stock Pots. I'm not sure that I will buy the Gravy Pots again as I am a bit set in my ways and enjoy the flavours of the products I use already. I did find the pots extremely easy to use though and really liked the speed at which they dissolved.

5. Yes, I would recommend the Stock Pots to friends and family if it came up in conversation, not necessarily just for using up leftovers but for regular use.

Having been away over Christmas and then returning home unwell I haven't had much chance to test the Stock Pots and Gravy Pots.

However DH used one of the vegetable Stock Pots in some home made soup he made for me. He used some odd vegetables we had left in the fridge and it was very tasty. Bucked me up no end.

Not having been at home much we haven't had many other leftovers to deal with but I hope to be back in the kitchen this week so will be giving them a better trial.

I was concerned about the salt content at first but the stock was so diluted but still had a lot of flavour that concerns where minimal. I made a lovely butternut squash and turkey curry with the chicken stock pot and used a slightly diluted beef stock pot to 'paint' some puff pastry before piling on a mixture of left over meats, stuffing and cranberries, topped this with more puff pastry and painted with diluted stock.
All products are good as they dissolve well and don't get all over your hands like stock cubes

I didn't have products to test but we did have Chicken Casserole Mix in the cupboard and on Boxing day we had Christmas Dinner casserole (CDC) made up of left over pork (we didn't have turkey this year) left over roast potatoes and parsnips, stuffing balls, sausages and bacon, and even some of the cauliflower cheese went in. It was really delicious and did actually taste just like a Christmas dinner.

I absolutely love your username, euphoria!

A great way using up leftover Turkey is to make a creamy risotto. Knorr stock pots can be used in a basic risotto recipe and add the turkey and some cream for a luxury risotto. Leftover Turkey can be slightly dry so using in a risotto with plenty of stock is great!

As a vegetarian I only use the vegetable based products. The veggie stockpot is a wonderful way to add flavour and depth to our meals. I used up an abundance of left-over leeks, potatoes and goats cheese to make a pie and added small amount of stock from the stock pot.Yummy!