Vegetable Stock

• 225 g (8 oz) carrots (optional)
• 2 onions
• 4

Cut all the vegetables roughly into 1 cm (½ in) dice. Warm the vegetable oil in a pan, then add all the diced vegetables, the herbs, coriander, peppercorns and lemon. Cook without colour for 8–10 minutes, allowing them to soften slightly. Add the water with a good pinch of salt and bring to a simmer. Once at simmering point, cook for 30 minutes without a lid. During this time the stock should h