Coronavirus is capitulating, taking our social circles along with our cupboard staples.
But not to worry – this doesn’t spell the end of your culinary journey. In fact, it is the perfect opportunity to make your own staples from scratch.
So, let’s start with an essential item which is a rarity in the supermarket aisles these days (for me, at least)… vegetable stock.
Here’s a really quick and easy recipe for how to make it yourself. Best of all, it uses up all your odds and ends which you might ordinarily throw away – and it’s healthy.
This is how you do self-isolation well, folks.
How to make your own waste-free vegetable stock
- 2 yellow onions
- 2 carrots
- 2 celery sticks
- 2 garlic cloves, bashed
- 1 leek
- 5 peppercorns
- 1 bunch of fresh parsley
- Give all your vegetables a thorough wash (especially the leeks), remove any skins and coarsely chop. There’s no need to peel your carrots; just make sure the skin is clean before chopping.
- Put aside any ends and chop up your celery leaves and onion centres (the celery leaves are also ideal for adding to soups).
- Throw all your vegetables and herbs into a large saucepan and cover with boiling water.
- Set your saucepan to a medium-high heat. Once bubbling, turn the heat down to a med-low.
- Leave to simmer for 1 hour. This gives the vegetables enough time to emulsify with the water.
- When your hour is up, take the pan off the hob, grab a sieve and drain the stock from the vegetables. There you have it – you got your stock! (Top tip: Work the leftover mushed vegetables into mashed potato for a healthier carb alternative.)
- Leave to cool completely before freezing. (I like to freeze mine in ice-cube trays so I can pop out and put away as many cubes as I like.)
- Your stock should last in the freezer for up to three months. 🙂