Vegetable Stock

• 4 carrots, cut into chunks
• 2 onions, chopped
• 2 celery sticks, chopped

Put all the vegetables into a large stock pot with the garlic, herbs and peppercorns. Add the wine, if using, then cover with cold water (you’ll need 2-3 litres depending on the size of your, pan) and bring to the boil. Simmer for about 20 minutes.

Let the stock cool completely, then strain through a fine sieve.

If you don’t want to use it immediately, the stock will keep in the