Vegetable stock

Barney's tips for making vegetable stock:

• If you have any mushrooms, tomatoes or fennel hanging around these can be added to the stock for extra flavour. You can also substitute 500ml of water for 500ml white wine for a more complex flavour. I avoid using strongly flavoured vegetables such as broccoli, cabbage or beetroot, as they can make the stock bitter or overpower the more delicate flavours.
• Once the stock has simmered, I let it cool completely before freezing it in portions. Ice cube trays are perfect for smaller amounts, so I can easily add a flavour boost to soups, sauces or risottos whenever I need it.
• I like to vary the aromatics depending on how I'll be using the stock. A few sprigs of thyme, parsley stalks, bay leaves or black peppercorns all add subtle depth without overpowering the vegetables.
• Homemade vegetable stock is highly versatile. I use it as the base for soups, stews and risottos, or to cook grains such as rice, couscous and quinoa when I want to add an extra layer of savoury flavour.