Homemade stock adds depth of flavour to any recipe that could otherwise be made with water, and uses those extra vegetables that sometimes get a bit sad.
Although we give our recipe below, stock is a flexible thing. You can make a great one without one or two of the ingredients below, so it’s no big deal if you don’t have everything to hand.
|2||bulbs of garlic|
|1 tbsp||black peppercorns|
|1 tbsp||rock salt|
Roughly chop the celery, carrots and leeks. Halve the onions and cut the garlic in half through its equator.
Place the vegetables in a large deep-sided pan and add the peppercorns, rock salt and bay leaves. Add 1.5 litres water, to cover the vegetables.
Bring the mixture to the boil, then turn down to a low heat and simmer, uncovered, for at least 30 minutes.
Strain the liquid. Decant the stock into a sterilized container and store in the fridge until ready to use.