Thursday night is stock night

Do you ever think that those little cubes, though convenient aren't really quite enough but also a little bit too much at the same time. Another tip I took from John Webber up at Nick Nairn's School was to save over vegetable trimmings and use them to make stock. Therefore I've now decided that Thursday night is stock night when I'll make use of my weekly choppings before the veg box arrives on a Friday. You can use any number of vegetables for this, especially onion (including the skin for darker stock), celery, broccoli stalks and carrot. Starch rich veg like turnip and potatoes should be avoided. Add to this any bones that you that you may have left over or bought for the purpose. These should be roasted if you want a darker more intense stock. Add salt, pepper, aromatic herbs like thyme and bay leaf, cover with cold water and slowly bring to the boil and simmer for a few hours. Suddenly waste becomes a thing of the past and you get more intense natural flavours.