Zero-waste veggie stock

Ingredients
Vegetable peelings (including onion and garlic skins) outer leaves and stalks
Peppercorns
bay leaves
salt

Method
STEP 1
Make this when your freezer stock box is full to the brim, ensuring that at least one-third of the contents are flavourful garlic and onion peelings.

STEP 2
Tip your vegetables into a large stockpot and fill with water. You are aiming for a 1:1 ratio of water and vegetables, by volume.

STEP 3
Add a generous pinch of salt, some peppercorns and bay leaves and bring to the boil. Once your stock boils, lower the heat and simmer for 40 minutes.

STEP 4
Strain the stock through a sieve and discard the vegetable bits. This time they are destined for your food waste bin, compost heap or perhaps an animal looking for a tasty snack. You can use your stock immediately or store it in the freezer for up to three months.