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