Basic vegetable stock
- By Jo Ingleby Jo Ingleby
Chop a large, unpeeled, onion into quarters, place in a large pot with a couple of roughly chopped carrots and celery stalks. Add a pinch of peppercorns, 2 bay leaves and 2 litres of water. Simmer for 30-40 minutes. Sieve stock before use. Add flavour with trimmings of fennel, asparagus, parsley and leeks or try dried mushrooms, coriander and ginger for an Asian stock.