Ingredients
11 total- 3 carrots, roughly chopped
- 1 onion, peeled and quartered
- 1 tbsp of olive oil
- 1 garlic bulb, cloves bashed
- 1 leek, roughly chopped
- 3 celery stalks, roughly chopped
- 20 g of thyme
- 20 g of flat-leaf parsley
- 3 bay leaves (fresh or dried)
- 1 tbsp of black peppercorns
- 2 rosemary sprigs
Method
3 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Toss the veg and garlic with the oil in a large oven tray. Roast for 25 mins.
Step 2
Transfer to a stockpot with the remaining ingredients and 1.6L cold water. Bring to a brisk simmer over a high heat. Reduce to low and cook for 1½ hrs. Turn off the heat; leave to stand for 30 mins.
Step 3
Strain through a fine sieve into a clean pan; discard the boiled ingredients. Use or chill for up to 2 days or freeze for up to 6 months.