Home made vegetable stock

Freeze all your veggie peelings amd turn them into veggie stock - for FREE.

I save all my clean vegetable peelings in a 1.5 litre tub in the freezer; from mushoom stalks to carrot tops, onion and garlic skins, to fennel fronds and tomato stalks and discarded slices. Couple of things to note - lots of potato peelings make the stock starchy and cloudy (ok if you're

making thick sauces), red onion skins make the stock red (ok if you're making stews), pepper pith and seeds make the stock bitter (ok if you're making curry) (herb stalks, fennel tops, will pre flavour the stock (ok if you know what you'll be using the stock for e.g. fennel risotto) - the more you make you're own vegetable stock, the more you'll know what you do and don't like.

So....1.5 litre tub is chock-a-block wih peelings: add it to a saucepan with 750mls of water, bring to the boil and then simmer for an hour. Leave to ool. Strain, add salt and pepper to taste. And you're good to go. Stock can be frozen until needed while you continue to freeze peelings for you're next jug of vegetable stock. Never buy a stock cube again!