Vegetable Stock

2 tablespoons polyunsaturated vegetable oil
450 g/1 lb onions, peeled and sliced
450 g/1 lb carrots, scraped and sliced
I head celery, trimmed, with the leaves, roughly
chopped
1.75 litres/3 pints water
1 bouquet garni
6 white peppercorns
1/2 teaspoon salt

Heat the oil in a large pan, add the vegetables and fry gently until softened,. stirring frequently. Do not allow the vegetables to become browned or this will spoil the colour of the finished stock.

Stir in the water, then add the remaining ingredients and bring slowly to the boil. Lower the heat, skins offany scum with a slotted spoon, then half-cover with a lid. Simmer for 1 to 2 hours. It may be necessary to top up the water during the cooking time if the liquid reduces more than a little in the pan.

Tip the contents of the pan into a sieve or fine colander lined with muslin wrung out in hot water. Press firmly to extract as much stock as possible.

Leave the stock until completely cold. Cover and store in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Bring to the boil before using as required.

MAKES 1.5 litres/21/2 pints