When prepping your vegetables, don’t waste the scraps! Use them to make stock for soup, risotto, paella and stews.

Keep the scraps in a container in the freezer until you have enough.

Ingredients

2 tsp salt

2 litres cold water

Flavouring like peppercorns, bay leaves (optional)

165g frozen/130g fresh veg scraps like onion/garlic skins and tops, carrot tops, fresh herb stalks, tomato cores, bean tops/tails etc

Method

1. Place all ingredients in a saucepan and bring to a boil.
2. Then reduce to a simmer for 30 minutes.
3. Strain, ensuring to save the liquid, and compost the cooked veg.