Sue Lang from Clevedon said:

Being the age I am and remembering rationing after the war I always make new dishes from left overs

Basic Vegetable Stock

This inexpensive but quick and tasty stock is made from uncooked vegetables. It is so easy to make and will ensure you always have delicious base for soups, risottos and sauces to hand.

By Caroline Marson

Cookery advisor

All recipes by Caroline Marson

Ingredients

Outer leaves of cabbage
Lettuce and other greens
Cauliflower stalks
Peelings from carrots, leeks, onions, garlic (in moderation)
Parsnips
Herbs such as parsley, thyme and bay leaf

1 Teaspoon Black peppercorns
Black peppercorns

Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.
- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar