Vegetable Stock

• 2 lettuce hearts (this is a good way of using up lettuce which is past its best)
• 2 carrots, scraped and halved
• 1 large onion

Put all the ingredients into a stock pot, stir once and place over a medium heat. Bring to the boil slowly and simmer for about 1½ hours. Remove from the heat and cool completely, then strain into a bowl or jug. Keep in the refrigerator for up to 5 days or in the freezer for up to 8 weeks.