Vegetable Stock

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READY IN: 40mins
Recipe by cass.cain

Vegetable stock


  1. Peel and roughly chop all the vegetables.
  2. Place in a large pan and add enough cold water to cover. Add the herbs and spices.
  3. Cover the surface with a piece of greaseproof paper and bring to the boil over a medium heat.
  4. Reduce the heat and simmer gently for about 20 minutes. Remove from the heat and allow to cool, then cover with cling film and leave to infuse in the fridge overnight.

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