It’s so important to make the most of our vegetables – including the parts that aren’t as appetising, such as stalks and peelings.
This vegetable stock recipe is a delicious way of using up every last bit of your veggies. It also freezes well, so you can store portions ready to use in different recipes.
Top tip: to create a chicken stock, you can follow the exact same process. Simply add a chicken carcass into the saucepan along with the vegetables.
Prep time: 10 Minutes
Cook time: 45 Minutes
Any stalks and peelings you have:
Carrot tops and peelings
Onion skins and ends