Parsley Stock

• 50ml Olive oil
• 100g White of leek, finely chopped
• 100g<

Heat the olive oil in a heavy-based pan over a medium heat. Add the sliced leek, celery, onion, shallot and garlic and sweat for 5 minutes without colour. Add the parsley stalks and continue to sweat for a further 5 minutes without colour. Pour on the water or chicken stock and bring to the boil. Reduce the heat to a simmer. Skim the stock and add the bay leaves, crushed peppercorns and a large