• 2 leeks, trimmed, washed and roughly chopped
• 1 garlic bulb, halved
• 6 bay leaves
• 1 handful flat-leaf (Italian) parsley, leaves and stalks, roughly chopped
• 2 carrots, roughly chopped
• 3 celery stalks, roughly chopped

Put the leek, garlic, bay leaves, parsley, carrot and celery in a stockpot. Cover with 4 litres (140 fl oz/16 cups) cold water, bring to the boil then reduce the heat and simmer for 1 hour. Regularly skim away any impurities floating to the top.

Strain the stock and discard the solids. Use immediately, or cool slightly before covering and refrigerating. The stock will keep in the refrigerator for 2 days. Once chilled the stock can be frozen in 1 litre (35 fl oz/4 cup) containers for up to 2 months. Note that the potency/flavour will diminish the longer it is stored.