Vegetable Stock

• 2 leeks, trimmed and finely chopped
• 2 onions, finely chopped
• 2 carrots, finely chopped

Place all the ingredients in a large pan and cover with 1.75 litres (3 pints) cold water. Cover with a lid and bring to a simmer, then remove the lid and cook for 30 minutes, until the vegetables are tender.

Either set aside to marinate for 2 days in a cool place, or if you’re short of time, strain through a sieve. Taste – if you find the flavour isn’t full enough, return to the pan and