Good stock is important!

Really, really good stock is so easy to make, and it adds so much flavour to whatever you're cooking.

When I buy fresh produce, I freeze some for making stock. Chopped onions, carrots, celery, tart apples, and leeks are all good to keep. The secret to amazing stock is parmesan rinds - whenever I finish a chunk of parmesan cheese I freeze the rind, it adds the best flavour to stock.

You can include any of the following:

• Onions, shallots, leeks (I leave some skin because it adds colour and flavour)
• Carrots
• Celery (stock is a good way to use up the ends and leaves you trim off)
  
• Apples (I prefer to use granny smith apples)
• Whole peppercorns
• Parmigiana reggiano rind (this is the secret to the best best stock!)
• A few bay leaves
• Parsley stems or fresh herbs if you have them on hand

Okay. Caramelize your coarsely-chopped onions and shallots in olive oil. You can add a bit of brown sugar if you want to get a bit of extra caramelization. Deglaze your pot with wine or whisky. You can use vermouth if you want, ummm, sherry, port, whatever you feel like.

Now throw in your other veggies and apple, coarsely chopped, and a bunch of cold water, your bay leaves, more peppercorns than you think you need (I used a small handful), and the parmesan rinds.

I like to use organic apples because they don't have that gross wax on them, which I think could be pretty horrible all melted into the stock.

Okay, now simmer for a while, like an hour-ish, over low-ish heat.
Strain it to remove vegetables, etc. You can freeze extra stock for next time!

Sometimes I add a TINY bit of Vietnamese fish sauce or a few smoked tea leaves for a bit of umami flavour. If you eat meat, you could obviously include some in your stock. I dunno what you guys use - chicken? Meat bones? Anyway, whatever you like a lot I guess.