- 4 celery sticks, cut into chunks
- 2 leeks, cut into chunks
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 2 carrots, cut into chunks
- 1 onion, skin on, cut into quarters
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, bashed
- 1 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 5 peppercorns
- bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.
Adding flavourIf you have any mushrooms, tomatoes or fennel hanging around these can be added to the stock for extra flavour. You can also substitute 500ml of water for 500ml white wine for a more complex flavour.