1

Thickly slice the onion and cut 1 large carrot and 1 large celery stick into 4 pieces each. Put in a stockpot with 1-2 handfuls of leftover raw vegetables, cut into large pieces – use firm veg, and avoid potatoes as the starch will make the stock cloudy. Mushrooms, leeks, broccoli, celeriac, swede, turnip and peppers all work well.

2

Add the fresh bay leaf, a few herb stalks, black peppercorns and 1.25 litres cold water. Bring to the boil, then reduce the heat and simmer, uncovered, for 20 minutes.

3

Strain into a large jug – you should have 1 litre. If you have less, top up with water. If you have more, return the stock to the pan and continue to simmer until it’s reduced to 1 litre.

4

Set aside to cool, then store in the fridge for up to 5 days, or freeze in an airtight container for up to 6 months.