A good stock is such a valuable thing to have in your repertoire. It freezes well and can form the base of so many quick and easy delicious recipes. Here’s my easy vegetable stock recipe which I am never without a supply of…

To make 2 litres of stock

Ingredients

2 large onions

3 large carrots

3 sticks of celery

A Bay Leaf

6 – 10 black pepper corns

A good bunch of parsley tied into a ‘bouquet garni’.

Utensils

A 5 litre heavy based saucepan

A chopping board

A Chef’s or ‘Chopping’ knife

A peeler

A sieve / colander / strainer

Method

Put a good glug of vegetable or sunflower oil into a large heavy saucepan which will hold 5 litres of water. Peel and chop your carrots, onions and celery. Add to the saucepan and fry until the vegetables take on some nice colour. Add the bouquet garni, bay leaf, pepper corns and fill up the pan with 4 litres of water and bring to a simmer for approximately 60 minutes. Drain into a separate saucepan and your stock is ready.