Basic Vegetable Stock

Never throw away your vegetable and herb trimmings, as they can all help make a richly flavoured stock. Either have a steady stockpot going to which you add all your trimmings (remembering to boil it up each day to keep it sweet), or make a large batch, strain and reduce it down by about two-thirds, then freeze in ice-cube trays. You can then use just one cube for a quick solo supper, etc.