Vegetable And Herb Stock

dash of olive oil

2 small onions, peeled and halved

1 carrot, rough chopped

1 tomato, halved

4 bay leaves

a sprig of sage

a sprig of thyme

2 garlic cloves, peeled and crushed

1 handful parsley stalk

4 celery sticks, chopped

10 peppercorns

pinch of salt

3 litres water

Place olive oil in a large pan or stock pot and add everything except the water. Saute for about 5 minutes, till softened but not coloured, then cover with the water. Bring to the boil and then reduce to a simmer for 45 to 60 minutes, skimming off any foam or scum that rises to the surface,depending how intense you want your stock. Strain through a muslin lined sieve and use straight away or cool and store.