Zero-waste veggie stock
Vegetable peelings (including onion and garlic skins) outer leaves and stalks
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.
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.
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.
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.