Apple peels, celery, any other veg scraps or herbs (clean parsnip trimmings, leeks, fennel, garlic, bay leaves, thyme stalks..)
2 litres of water
1 tsp sea salt
A good pinch of pepper
1-2 tbsp oil
Finely chop or coarsely grate your veg. Set a large pot over high heat. Add the veg, salt, pepper and a splash of oil. Fry for a minute just to soften the veg.
Pour your water in. Rapidly boil for about 2-3 minutes. If you’ve got a stick blender, blend the veg, which further chops it up and gives you a richer, more full bodied stock. Take off the heat. Infuse for 10 mins.
Strain (really squeezing as much out of the veg as you can), cool and store in the fridge for 3-4 days, or use straight away.