Rather than throwing out all your vegetable ends, peelings and left overs why not start putting them into a freezer bag and freezing them bit by bit until you have enough to make some stock?! I do this once every couple of weeks in my large slow cooker and end up with 3-4 pints of stock (which saves me buying stock cubes and allows me to know exactly how much salt is in my meals!

Ok- so which veggies make the best stock? Here’s a useful list to refer to so you know what’s best to save:

USE AS MUCH AS YOU LIKE OF…

Celery

Carrots

Garlic (unless you aren’t a fan of it!)

Leeks

Mushrooms 

Onions (the crispy outer skin will make your stock darker so avoid using that if you prefer a clear stock)

Spring onions

Tomatoes
ONLY USE A LITTLE AMOUNT OF…

Artichoke

Asparagus

Aubergine 

Bay leaves (2 is enough)

Courgette

Cucumber 

Green beans

Herbs (stalks as well as leaves)

Lettuce

Parsnip

Peas

Peppers

Spinach (best added in the last hour)

Squash peel
DON’T USE ANY…

Broccoli

Cabbages

Greens

Potato

Radish

Squash flesh

Swede

Sweet potato

Sweetcorn

Turnip

Ingredients-

Bag of frozen vegetable peelings

Extra left over veg

Water

Every time you peel or chop veg throughout the week pop the peelings in a bag and put in the freezer until you’re ready to make some stock

Empty all your frozen veg into a slow cooker (or a pot on the hob)

Top up with any left over fresh veg you have around then pour boiling water over until it’s all covered

Put the lid on and cook on low for anything between 8 and 24 hours

Once you’ve finished cooking it take large spoonfuls of the veg and squeeze the juice out gently through a sieve. Then pour the remaining liquid through the seive.

You should end up with a bowlful of stock! It will keep for 3-4 days in the fridge or freeze it and just defrost when you need it!