Vegetable Stock
Ingredients 3 tomatoes (diced) 1 stick celery (diced) 8-10 button mushrooms 1 tbsp black peppercorns 3 garlic cloves, crushed but whole 1 bulb of fennel (diced) 1/2 an onion (diced) 1/2 a leek (diced) 1 carrot (diced) 4 fresh parsley stalks (roughly chopped) 1 tbsp olive oil Method Heat the olive oil in the stockpot