Fresh Stories Detail

Nourishing homemade veggie stock is all-natural and free of any preservatives - tastes so much richer than packaged stocks and is essential for warming winter cooking. It's also much cheaper. 

Use any leftover veggies you have in your fridge and remember; all your vegetable trimmings can be frozen over time until you are ready to make your stock.

STEP 1: Pack a large saucepan with washed vegetable trimmings from leeks, green onions, onions, celery, carrots, mushrooms and onions. Add a few black peppercorns, a couple of bay leaves and some sprigs of fresh herbs like thyme and flat-leaf parsley. Add a little lemon rind if liked.

STEP 2: Cover with cold water. Bring to the boil over medium heat. Reduce heat and gently simmer for 1 hour (skim off any scum that comes to the surface).

STEP 3: Strain the stock through a fine sieve into a large heatproof bowl. Cover and refrigerate until cold. Store in the fridge for up to 5 days or freeze in airtight containers.