Stock is one of those things to make when you’ve got a bit of time! Using stock cubes is just so easy these days. They are quick, most taste pretty good and they come in all shapes, sizes and qualities to suit the meal and budget.
If, however, you do find your self with some time in the kitchen, stock is a great thing to make!
Whether you choose to make vege, chicken, or beef stock, I do think a good stock can make or break a good risotto, pie mix, stew, or soup.

Let’s start with vege stock…

Ingredients…

As a simple base stock I like to include:

• 1 onion
• 4 celery
• 2 carrot
• 2 bay leaf
• Pinch of salt and pepper

I then like to include any of the following to jazz it up:

• Leeks
• Fennel
• Tomato
• Spring onions
• Mushrooms
• Parsnips
• Chard
• Parsley
• Thyme

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Method…

• To make your stock, put all of your veg into a nice big pan and fill with enough water just to cover the veg…
• Bring to a low simmer and cook on low for about one hour…
• Strain the stock through a fine sieve…
• Use or store as needed. It will last for a week in an air tight container in the fridge or 4 months in the freezer…

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Tips…

• The theory I use when making stock is too add the basic, foundation flavours into the stock and then add your garlic and individual herbs and spices into the final dish.
• The more water you cover your veg with, the weaker the stock.
• You can strain the stock through a muslin aswell as a fine sieve for a clearer stock.
• Some information I’ve read says to leave the skins on veg, some says to peel or cut it all off. I personally give all the veg a good wash, chop it up and get it in the pan.
• Don’t use potatoes or turnips as the stock will end up starchy.
• Don’t use courgette or beans as the stock will be slightly bitter.