VEGETABLE STOCK

3 tablespoons olive oil
6 cups vegetables from your fridge or market, coarsely chopped (I’ve
used carrot, leek, onion, garlic and celery)
6 shiitake mushrooms
1 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon peppercorns
2 chillies
3 kaffir lime leaves

USES
• Add noodles, fried tofu, pickled cucumber and Sichuan pepper.
• To cook rice, pulses or vegetables instead of water

Recipe, food styling & photography Will Bowman

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