Vegetable Stock

To prepare stock, save vegetable trimmings throughout the week in the freezer-- tips and tops of carrots, capsicum caps, cabbage cores, even entire vegetables that are too old to use but not so old that they've begun to rot-- then place them into a stock pot or your largest available saucepan. Fill a pitcher with water pour over the veg in the pot. Turn on heat to medium high and cover the pot. Once a fast boil is attained, reduce heat to medium low and allow to slow-simmer for 1-2 hours.

Using a sieve, strain the stock into the pitcher you used to fill the pot earlier. In order to cut down on messes, place the pitcher into the sink so if you spill any, it'll end up in the sink instead of all over the counter.