Vegetable Stock

A good quality vegetable stock is an incredibly easy thing to make and provides the foundation for countless delicious dishes. Best way to ensure that your food will be as good as it can be is to get the best out of each component of the recipe, so let’s do that with a vegetable stock!



  • 3 carrots
  • 3 onions
  • 4 sticks celery
  • 1 leek
  • Bouquet Garni (2 parsley stalks, 1 bay leaf, 3 sprigs of thyme, all tied together)
  • 5 black peppercorns
  • 2l water
  • 2 tbsp Olive oil


1. Wash the celery and leeks properly (there is often soil within the leeks). Peel the carrots & onions

2. Rough chop the veg, excluding the stalky root parts


3. Heat a large saucepan with the olive oil, on a med heat

4. Add all the veg and give it a good mixing, let that sweat down for about 5-10 mins


5. Add your bouquet garni and top up the pan with the water


6. Bring rapidly to boil, then drop it to a simmer for 2 hours *scim any impurities that rise to the surface every 15 mins or so

7. Remove the veg, job done. Your stock is good to go or you can portion it down into freezer bag and freeze no worries


If you give this recipe a go don’t forget to let me know!

Bon Appétit!

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