Recipes

If you like your food spicy, choose the Indian variations.

 Indian vegetable stock

Makes: 3 litres/5 1/4 pints
Preparation time: 10 minutes, plus 3 hours standing
Cooking time: 1 hour 40 minutes

3 tbsp ghee or vegetable oil 1 tsp Garlic Paste (see page 12)
1 tsp Ginger Paste (see page 12)
2 tsp coriander seeds
1 tsp cumin seeds
5 cloves
10 black peppercorns 5-cm/2-inch cinnamon stick
6 cardamom pods
1 onion, cut into 8 wedges
1 carrot, chopped
3 litres/5/4 pints water

• Heat the ghee in a large, heavy-based saucepan. Add the Garlic Paste, Ginger Paste, coriander seeds and cumin seeds. Cook over a low heat, stirring constantly, for 1 minute. Add the cloves, peppercorns, cinnamon stick, cardamoms, onion and carrot. Cook, stir it frequently, for 8 minutes.

• Add water and bring to the boil. Cover and simmer for 1 1/2 hours.

• Remove from the heat and sieve the stock into a bowl. Leave it to cool, then chill in the refrigerator. When chilled, carefully remove and discard any fat on the surface. Use it immediately.

Basic vegetable stock

Makes: 3 litres/5 1/4 pints
Preparation time: 10 minutes
Cooking time: 40 minutes

2 tbsp sunflower oil
115 g/4 oz onions, finely chopped
115 g/4 oz leeks, finely chopped
115 g/4 oz carrots, finely chopped
4 celery sticks, finely chopped
85 g/3 oz fennel, finely chopped
85 g/3 oz tomatoes, finely chopped
2.25 litres/4 pints water
1 bouquet garni

• Heat the oil in a large saucepan. Add the onions and leeks and cook over a low heat, stirring occasionally, for 5 minutes, or until softened.

• Add the remaining vegetables, cover and cook over a low heat, stirring occasionally, for 10 minutes. Add the water and bouquet garni, bring to the boil and simmer for 20 minutes.

• Remove from the heat and sieve the stock into a bowl. Leave to cool, then chill Remove and discard any fat on the surface. Use immediately or freeze in portions for up to 3 months.