This is so quick and easy and is, I feel, an essential dish when you’re cooking for children. It can be used for cooking a white risotto, a ladleful will add depth to a casserole or stew, or it can just be drunk from a cup. You can add anything you fancy to flavour this broth in another way. Sometimes I put in a piece of red pepper, just for extra and new vitamins. And you could add some stronger herbs — a bay leaf or some basil. Make sure your vegetables are top quality though, not those that are leftover and exhausted in the bottom of the fridge.