Easy vegetable stock

Method

1. Put the carrots, onions, celery sticks and leek, all roughly chopped, into a large pan with the bay leaves, black peppercorns and fresh parsley.
2. Fill the pan with water to cover well, then bring to a gentle simmer – the water should barely bubble.
3. Cook for 30 minutes to 1 hour, removing any scum that forms on the surface, then strain and set aside to cool. Divide among freezer bags, then freeze for up to 6 months.