Basic Vegetable Stock
1 celery stick
1 large onion
10 black peppercorns
5 cups water
7 1/2 cups water
1. Cut the carrot into chunks. Slice the leeks, celery and onion.
2. Place all the vegetables in a large saucepan with the peppercorns and water.
3. Bring to the boil, lower the heat, cover and simmer for 15 minutes.
4. Allow the stock to cool before straining through a sieve lined with muslin.
5. The stock can be stored in the fridge for up to 3 days or frozen for 3 weeks.