Vegetable Nage

Place all the ingredients in a stockpot, bring to the boil, then lower the heat and simmer for 25 minutes. Turn off the heat and cover the pan with plastic film. Leave to infuse for 1 hour.

Pour the contents of the stockpot into a clean container, cover and leave in the fridge for 24 hours to infuse.

Next day, strain the nage and discard the solids be