- 2 litres water
- 1⁄2 t fennel seeds
- 1⁄2 t black peppercorns
- A selection of veggies and herbs (including trimmings and those almost at their sell-by date)
- E.g. bay leaves, celery, carrots, onions, turnips and leeks and herbs are a great start
Simmer all the ingredients for 20 minutes, then strain.
Tips for different flavourings: Dried mushrooms, fennel, bouquet garni, dashi granules, chilli, orange rind.
For an Asian twist: Add soya sauce, star anise, ginger and garlic. For fish stock: Add a fish head or bones but only simmer for a maximum of 45 minutes, or the stock may turn bitter. For meaty flavour: If you have beef or lamb bones toss them in tomato paste and roast before adding to the liquid. You can also use leftover salami ends and Parmesan rind. For chicken stock: Keep chicken carcasses in the freezer until you are ready to make a big batch of chicken stock, then freeze in small amounts for broths, soups and risottos.