If you have been peeling root vegetables and trimming off outer cabbage leaves and stalks of broccoli and herbs, all of these can be repurposed.

Find a large container and pop it in your freezer. This is your stock box. Each time you find yourself with veg scraps on your chopping board, add them to the box. When it is full, make veggie stock to keep to hand for risotto, savoury porridge, soup or whatever else you can dream up. What was old is new again.


  • Vegetable peelings (including onion and garlic skins) outer leaves and stalks
  • Peppercorns
  • Bay leaves
  • Salt


  • STEP 1

    Make this when your freezer stock box is full to the brim, ensuring that at least one-third of the contents are flavourful garlic and onion peelings.

  • STEP 2

    Tip your vegetables into a large stockpot and fill with water. You are aiming for a 1:1 ratio of water and vegetables, by volume.

  • STEP 3

    Add a generous pinch of salt, some peppercorns and bay leaves and bring to the boil. Once your stock boils, lower the heat and simmer for 40 minutes.

  • STEP 4

    Strain the stock through a sieve and discard the vegetable bits. This time they are destined for your food waste bin, compost heap or perhaps an animal looking for a tasty snack. You can use your stock immediately or store it in the freezer for up to three months.

Recipes from The Mindful Kitchen: Vegetarian Cooking to Relate to Nature by Heather Thomas, published by Leaping Hare Press, RRP £20. To purchase a copy online visit