Vegetable stock

Ingredients

2 onions (sliced)

1 leek (sliced)

2 celery stalks (sliced)

3 carrots (sliced)

1 head garlic (chopped)

6 lemon (sliced)

8 white peppercorns

20 pink peppercorns

1 bay leaf

2 star anise

Cold water (approx 4lts)

½ blt white wine

1 bunch parsley

1 bunch coriander

1 bunch tarragon

1 bunch thyme

1 bunch chervil

Method

1.      Bring to the boil then simmer.

2.      Cook for 20 mins and allow to cool.

3.      Allow to infuse for 1-2 days.