Top Tip - DIY Vegetable Stock
The council once sent us a food-waste recycling bin. We've never used it - at least not for the purpose it was intended! All our vegetable peelings go on the compost heap. First though, they get used to make a lovely nutritional stock.
Every time we prep a meal we put the trimmings from onions, garlic, leeks, carrots, celery* and mushrooms into a tub in the fridge. By the end of the week there is enough to make a large pan of stock. Add herbs and peppercorns - and a glug of apple cider vinegar if you like - and simmer for a few hours.
It makes a great base for a soup, stew or risotto. Freeze in bags if you don't want to use it straight away.
*If you don't grow winter celery just chop and freeze some in the summer ready to use.
Every time we prep a meal we put the trimmings from onions, garlic, leeks, carrots, celery* and mushrooms into a tub in the fridge. By the end of the week there is enough to make a large pan of stock. Add herbs and peppercorns - and a glug of apple cider vinegar if you like - and simmer for a few hours.
It makes a great base for a soup, stew or risotto. Freeze in bags if you don't want to use it straight away.
*If you don't grow winter celery just chop and freeze some in the summer ready to use.
Submitted by Jane, plot 9
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