VEGETABLE STOCK

Making your own stock is surprisingly easy and is really worth the effort, plus you’re in control of the amount of salt you add. Whenever I make stock, I always feel so proud of myself!

MAKES ABOUT 2 LITRES/8 CUPS

1 tsp Lucy Bee coconut oil

2 celery sticks, chopped

2 carrots, peeled and chopped

2 onions, chopped

1 leek, chopped

1 garlic clove, crushed (optional)

6 chestnut mushrooms, washed and chopped (optional)

10 whole black peppercorns

3 bay leaves, torn

Few fresh thyme sprigs

Few parsley stalks

1.5 litres/6⅓ cups water

Melt the coconut oil in a large, heavy-based pan over a medium heat. Add the celery, carrots, onions, leek, garlic and mushrooms, if using, and sauté for 2–3 minutes.

Add the peppercorns, bay leaves, thyme, parsley stalks and water and bring to the boil, then cover and simmer gently for 30 minutes.

Allow to cool a little then strain into a bowl or jug. Discard the vegetables and pour the stock into storage or freezer containers (I tend to store this in batches of 500ml/2 cups so it’s ready to use in a recipe). Store in the fridge for 2 days or freeze.

NOTE

Don’t worry if you don’t have all these ingredients, as you can mix and match with what you have. I sometimes leave out the mushrooms for a clearer stock, and fennel is good to add if you have any in the fridge.

You can also add spices to your stock such as star anise, ginger or lemongrass, which we use in our Ginger Pork Balls in Broth. Be adventurous and add your favourite spice!