Vegetable Stock

1 small onion, peeled and halved

1 carrot, rough chopped

1 tomato, halved

1 bay leaf

1 handful parsley stalk

4 celery sticks, chopped

12 peppercorns

pinch of salt

3 litres water

Place all ingredients in a large pan or stock pot and cover with the water. Bring to the boil and then reduce to a simmer for 30 to 60 minutes, skmming 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.