Vegetable Stock

• 5 onions, peeled and roughly chopped
• 1 kg carrots, peeled and roughly chopped
• 500 g

Put all the ingredients into a large pot, cover with plenty of cold water and bring to the boil. Simmer for 40-50 minutes, skimming any scum from the surface if necessary. Strain through a fine sieve. Taste and check the strength; if it is a little weak, reduce it by boiling to concentrate the flavour.

Store in the fridge for 3-4 days or freeze.