Homemade Vegetable Stock

Chop scrubbed vegetables into 2.5cm chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavour.

Heat oil in a stock pot. Add onion, celery, carrots, spring onions, garlic, parsley, thyme and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.

Add salt and water and bring to the boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.

Other ingredients to consider: mushrooms, aubergine, asparagus (butt ends), corn on the cob, fennel (stalks and trimmings), peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?