Basic Vegetable Stock
• heads of celery
• large onions
• bunch of parsley stalks
1. Wash the vegetables, chop coarsley and boil in the water for 30 minutes.
2. Leave to cool, then puree the mixture and sieve.
3. Discard the vegetable debris and store the stock in a sealed container in the refrigerator.
It will keep happily for a couple of weeks, or may be frozen for up to 3 months.