A simple homemade veg stock will make a huge difference to any dish. We’ll be utilising it a few times in the Good Food Club. It is always worth making extra and freezing any you don’t need immediately in freezer bags or tupperware.

This is a very adaptable recipe. You can use trimmings of other vegetables and different herbs and spices depending on what you have available. Reduce the volume of water added if you don’t have this quantity of vegetables.

makes about 2.5 litres

1 tbsp rapeseed or sunflower oil
3 medium onions, peeled and coarsely grated
4 large carrots, peeled and coarsely grated
4 celery stalks, coarsely grated
1 garlic clove, sliced
2 bay leaves, shredded
5 black peppercorns, crushed
10 good sprigs of thyme
handful parsley
zest of 1 lemon
10 coriander seeds

In a large pot, heat the oil and once hot add all the ingredients, stir well and cook for 8 minutes, mixing occasionally.

Now boil the kettle and add 2 litres of water to your pot, bring back to the boil and simmer for 10 minutes until the veg is soft. Strain through a sieve and your stock is ready to use.

This recipe is shared as part of the Good Food Club. We are very grateful for funding from The National Lottery Community Fund, distributed by the Landworkers’ Alliance, which has allowed us to offer a pilot of the Good Food Club this year. Thanks to National Lottery players for making this possible.