Vegetable stock

Preparation info
  • Makes about

    1.5 litres

    • Difficulty


Appears in
Gourmet Food for a Fiver

By Jason Atherton

Published 2010

  • About


  • 5 carrots, trimmed and roughly chopped
  • 2 onions, trimmed and roughly chopped
  • 2 celery sticks, trimmed and roughly chopped


  1. Put the vegetables into a stockpot, cover with 1.5-2 litres cold water and bring to the boil. Lower the heat and simmer for about 10 minutes. Add the herbs, garlic and spices. Simmer for a further 2 minutes, then add the white wine and lemon wedges. Remove from the heat and leave to cool completely.
  2. Chill for 24 hours, dividing the stock into smaller batches if