This simple recipe is a clever way to stop any of those vegetable odds and ends going to waste. Use the stock to make a ramen, soup or stew.

Home-made vegetable stock to add freshness to your recipes. If not using a pressure cooker, bring to a boil and then simmer in a covered pan for 15-20 minutes.

When the bag starts to get full, make vegetable broth. It’s much easier than you’d think. In all honesty, I used to be too ...

All you do is save your vege scraps in a container in the fridge or freezer until you have enough to make a broth or stock. It’s also a great way of using up veges that are a little lacklustre.

The difference between stock and broth is in the bones. Stock is always cooked with bones, but not necessarily with meat.

We find the best brine time to be overnight, at least 8-12 hours in a refrigerator or cool area. Take the giblet bag out of ...