Fresh unsalted vegetable stock has a wonderful flavour and is a perfect staple when cooking sauces, stews and casseroles. Currently, there are no unsalted vegetable stocks (fresh or dried) available to buy, so this is a healthier and nutritious version which doesn’t take much time.

Ingredients

• 2 onions (approx. 280g total weight)
• 2 carrots (approx. 150g total weight)
• 1 small swede (approx. 160g total weight)
• 1 parsnip (approx. 110g total weight)
• 2 celery sticks (approx. 90g total weight)
• 1 bouquet garni
• 1,800ml water

Here’s what you do

1. Roughly chop vegetables (to save time, there is no need to peel).
2. Put vegetables, bouquet garni and water into pan and bring to the boil.
3. Turn down heat to lowest setting and simmer for one hour.
4. Empty contents of pan into sieve and drain for clear stock.

Makes 1 litre

Tips

• This stock can be frozen for up to one month if desired