Vegetable Scrap Stock

Add your olive oil to the bottom of your stock pot and heat on medium.

Empty your bag of scraps in to the stock pot once the oil starts to shimmer. (Make sure youve washed most of the dirt from your veg.

Cool the scraps down for about 10 minutes.

Pour over your water. Make sure there is enough to cover and then some.

Add the bay, peppercorns and some salt

Bring to a boil and then reduce heat to simmer and cook, partially covered for around 2 hours.

Stir occasionally and when finished strain using some cheesecloth or a very fine sieve.

Use immediately. Store for a week or so refrigerated or you can freeze.