Makes approximately 1 litre of stock
1 tbsp of rapeseed oil
2 tbsp of margarine (vegan, dairy-free), or butter
1 small onion, finely sliced
Leek leaves, finely sliced – about 6 tbsp
1 stick celery, finely sliced
1 medium carrot, finely sliced
1 clove garlic, halved
2 bay leaves
4 sprigs of fresh thyme
Small handful of fresh parsley
½ tsp crushed black peppercorns
In a large saucepan heat the oil and margarine or butter over a low heat.
Add all the chopped vegetables and cook gently until they have sweated down, and starting to colour – approx. 10 minutes
Add enough water to just cover the vegetables by a few centimetres.
Bring to the boil then, using a ladle, remove the top layer of scum which rises to the top of the pan.
Turn down the heat to a very low simmer.
Add bay leaves, thyme, parsley and the crushed peppercorns.
Gently simmer on the lowest heat for approx. 1 hour. Top up with water if it is getting too dry at any point.
You can keep the stock for 3–5 days in the fridge, or freeze it for up to 6 months.