Nothing beats using a real stock. I buy ready made stocks to use in an emergency but I know that home made is better. This challenge saw the stock first boiling over and meant I had to clean the stove. And then, the tuffy bag did not seal properly and the stock leaked out, all over the floor behind the stove. Which meant a lot of moving and cleaning.

© vegetable stock

ingredients:

recipe adapted from Food & Home Entertaining July 2006

15mls butter

20mls olive oil

1 large onion, finely chopped

2 leeks, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

2 bay leaves

4 garlic cloves

4 black peppercorns

large handful flat leaf parsley

small handful fresh thyme

salt and freshly ground pepper to season

method:

heat the butter and the oil in a large pot

sauté the onion, leeks, carrots and celery

toss to coat the vegetables, place the lid on the pot and cook for 2 minutes

top up the pot with cold water to ensure a clear stock

bring to the boil and skim the surface of any scum

reduce the heat and add the balance of the ingredients – be very generous with the seasoning

simmer for at least 1 hour

pass the liquid through a sieve and gently press the solids to extract all the liquid

refrigerate or freeze when cooled

Tandy

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