Vegetable stock

Here is an excellent way to use up vegetable peelings and scraps. Avoid using too much of strongly flavored vegetables such as cabbage and greens as these will overpower the delicate flavour of the stock. MAKES ABOUT 850 ml [1½ pt] - 350 g [¾ lb] vegetable peelings, such as outer stalks of celery, watercress stalks, carrot peelings, tomato and mushroom peelings and stalks, green parts of leeks - 3 white peppercorns - small bouquet garni - salt 1. Rinse the peelings under cold running water. put them in a pan, add the peppercorns, bouquet garni and salt, 1.15 L [2 pt] cold water and bring to the boil. 2. Reduce heat, half cover with a lid and leave to simmer gently for 1-1½ hours. 3. Strain, reduce and adjust seasoning to taste. Variations - Brown vegetable stock: vegetables can be browned by frying in butter before you add the water. The sweetness in the vegetables will caramelize, adding flavour and color.

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