Batches of vegetarian stock go a long way to making all the difference. Use homemade stock in soups, sauces, stews, gravy, risottos and biryani.
A very basic stock would include onions (or another member of the onion family ie leeks/shallots) plus carrots and celery. Then just go ahead and pimp it up. It's so easy to do and, best of all, uses up all your left-overs. Raid your fridge, pantry or vegetable rack. Vegetable leaves, peelings, stalks, tops and trimmings can all be thrown in the pot along with those droopy herbs. Go to the kitchen cupboard and maybe add a bay leaf and some peppercorns or a rinse out of your marmite, ketchup or mustard jar.
Chop everything up. If you have time to sweat off your vegetables in the pan or roast them in the oven before adding to the water they will give even more flavour. Add hot water to the mixture, enough to cover. Once it comes to the boil, turn the heat down and simmer for up to an hour on a low heat. Strain using a fine colander or sieve.
The liquid is ready to use immediately or can be cooled and refrigerated for a few days or frozen for up to three months in airtight boxes, freezer bags or ice cube trays. Literally stock up on stock!
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