Anna's no-waste veg stock

No-waste Veg Stock

Ingredients

• A high-smoking point olive oil
• Left over vegetables
• Garlic cloves
• Herbs
• Water

Method

Heat the oil in a large pan over a medium heat. Add any root vegetables first alongside any hard herbs (rosemary etc) and brown them off.

Then add your unpeeled garlic cloves and cook for a further five minutes. After that add your softer veg (celery, carrot tops) and salad leaves and cook for a further couple of minutes.

Add enough water that it just covers your veg, then increase the heat until it boils. Once boiling reduce to a gentle simmer and cook for 60 to 90 minutes.

The longer you cook the stock, the more intense the flavour.

If you want adjust the stock for a particular type of dish, you could add different ingredients. For a French or Italian dish you could add pasley stalks or bay leaves. For something Asian like a pho you could add star anise, or ginger, or chilli.

Store your stock in 1 litre jars that fit in your fridge. Allow the stock to cool before decanting it, and don't fill the jars too full.

When cool, sieve straight away for a light veg stock, or put into the fridge for 12 hours and then sieve for a more full-bodied stock. Once sieved, pour the stock back into the jars and store in the fridge, where it will keep for up to a week.