Vegetable stock is a very versatile product and it is handy to have some kept in the freezer, readily available to enhance any meal. Foods which may usually be cooked in water such as rice, couscous or dried beans are tastier cooked in stock. It is a great base to any soup, stew or curry, and of course is essential for any vegetarian risotto.

1. Heat the oil and butter (if using) in a large stock pot.

2. Add the vegetables and sweat down until just starting to colour – around 10 min.

3. If using wine, add now and reduce by half.

4. Now top up with water until the vegetables are just covered by a few centimetres. Bring to the boil then, using a ladle, skim away any scum which rises to the top.

5. Turn down to a simmer then add the bay leaves, thyme and peppercorns. Leave to gently simmer for 1 hour

6. Strain through muslin or a clean tea towel so you are left with a nice clear stock

7. You can now return the stock to the pan and reduce down for a more intense flavour (good for adding to sauces), or chill it. The stock will keep for 3–5 days in the fridge or will freeze for up to 6 months.

TIPS:
This recipe makes 1l of basic brown vegetable stock. If you want to make a white vegetable stock, skip the first few steps and simply add everything to the pan with the water (omitting the oil and butter).
All the vegetables you use should be chopped finely, as this creates a larger surface area for caramelisation (when making brown stock) and means more of the vegetable will be exposed to water while simmering (which is important for white stock). For brown vegetable stock, sweating the vegetables down in butter adds a nice richness, but feel free to just use olive oil if you want to keep the stock vegan or healthier.