Vegetable Stock

Many people are flummoxed by the prospect of making vegetable stock. This is a shame, because vegetable stock is quick to make and will appeal to resourceful cooks. The cooking water from most vegetables and from pulses is a useful base for a vegetable stock, but different ingredients become building blocks of flavour.

Garlic adds a mellow sweetness, lemongrass lends a pungent, delicate lemon flavour, and aubergines, lentils and mushrooms give a ‘meaty’ savour. Tomatoes add acidity