Tip of the day
Simple vegetable stock
Making your own vegetable stock is a great way of using up winter veg, and it avoids the packaging of shop-bought products. It's a versatile base for soups, sauces, risotto and more. Try this simple recipe: chop 1 onion, 1 leek, celery, parsley plus a selection of carrots/parsnips/swede/mushrooms. Put ingredients in a large saucepan with 3-4 pints water and season. Bring to boil and simmer for 1.5hrs. Sieve, cool, store in fridge/freezer. From 'The Use It All Cookbook' - see sample pages in our Shop at http://www.foe.co.uk/shop/
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