Ingredients

• 2 leeks, trimmed and finely chopped
• 2 onions, peeled and finely chopped
• 2 carrots, peeled and cut into 1cm (1/2in) dice
• 2 celery sticks, finely chopped
• 1 fennel bulb, cut into 1cm (1/2in) dice
• 1 garlic bulb, sliced in half crossways
• 100ml (3 1/2fl oz) dry white wine
• 1 fresh thyme sprig
• 1 bay leaf
• 1 star anise
• 1 tsp pink peppercorns
• 1 tsp coriander seeds
• pinch of salt

Browse by ingredient

Instructions

1. Place all the ingredients in a large pan and cover with 1.75 litres (3 pints) cold water. Cover with a lid and bring to a simmer, then remove the lid and cook for another 30 minutes, until the vegetables are tender.
2. Either set aside to marinate for 2 days in a cool place, or if you're short of time, strain through a sieve. Taste – if you find the flavour isn't full enough, return to the pan and reduce until you are happy with it. Leave to cool completely and transfer to a plastic jug with a lid and store in the fridge until needed. Use as required.