Veal Stock

1 veal bones, with marrow1 small onion, peeled and halved

1 carrot, rough chopped

1 tomato, halved

1 bay leaf

olive oil

1 handful parsley stalk

4 celery sticks, chopped

12 peppercorns

pinch of salt

3 litres water

Firstly, roast the veal bones in a pre-heated oven at 180 C/ Gas Mark 4, till lightly browned, should take around 20-30 minutes. Place all ingredients in a large pan or stock pot and lightly sweat till softened and then cover with the water. Bring to the boil and then reduce to a simmer for 30 to 60 minutes, skimming off any scum or foam 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.