BASIC VEGETABLE STOCK

PREP + COOK TIME 2 HOURS 30 MINUTES (+ COOLING & REFRIGERATION) MAKES 2.5 LITRES (10 CUPS)

Coarsely chop 1 medium (350g) leek, 1 large (200g) unpeeled brown onion, 2 large (360g) carrots, 1 large (400g) swede, 2 celery stalks (with leaves) (300g) and 3 unpeeled garlic cloves. Place vegetables in a large heavy-based saucepan with 1 teaspoon black peppercorns, 1 bouquet garni (see tip) and 5 litres (20 cups) water; bring to the boil. Reduce heat; simmer, uncovered, for 2 hours. Strain stock through a sieve into a large heatproof bowl; discard solids. Allow to cool. Cover; refrigerate until cold.