How to Make Vegetable Stock

There’s nothing wrong with using good-quality stock (bouillon) cubes or stock (bouillon) powder, but home-made vegetable stock is hard to beat. It has a fresher flavour than shop-bought stock, which is often too salty and doesn’t necessarily taste of vegetables. This is also very simple to make – quicker than meat-based stocks – and a terrific way to use odds and ends in the salad drawer that have passed their prime. The more veg you have in the pot the better.