- 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
- 500ml white wine
- 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 1½ 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.