Vegetable Stock

Ingredients:

• 2 large onions, sliced
• 2 large carrots, sliced
• 6 stalks celery, sliced
• 1 small turnip, sliced
• 1 large leek, sliced
• salt
• black peppercorns
• bunch of fresh herbs

Method:

1. Pour 2.25 liters into a large pan, add the vegetables, cover and bring to the boil.
2. Skim off the scum as it rises.
3. Add the herbs, salt and pepper, cover and return to the boil.
4. Simmer for about 3 hours, or until the liquid has reduced by about half.