Stocks: Vegetable

• 2 carrots, roughly chopped
• 1 leek, roughly chopped
• 1 onion, quartered

Add the vegetables to a pan with the herbs and peppercorns. Cover with the water and bring to the boil. Turn down the heat, put a lid on the pan and cook for 1 hour on the hob. Alternatively, cook in an oven at 130°c fan or slow cooker for 4-8 hours. Strain and cool, then refrigerate or freeze.