Vegetable stock

Simmer clean onion skins, carrot ends, celery leaves and herb stalks in water for about 45 minutes, then strain. Skip brassica leaves and lots of potato peel, which can make the stock bitter or cloudy.

Cool it promptly, refrigerate in a covered container and use within 3 days. Freeze in small portions for up to 3 months, so you can thaw only what a recipe needs.

Yes. Replace the cooking water with stock for more savoury rice; taste before adding salt, especially if the stock is concentrated or comes from a cube.

For soups and sauces, use water with sautéed onion, garlic and herbs, then season as you cook. For a quick substitute, dissolve vegetable bouillon in hot water, following its dilution directions.

The names are often used interchangeably, though stock is commonly used as a cooking ingredient and broth is often seasoned to sip or serve as soup. Check whether a product is ready to use or concentrated before adding it to a recipe.

It adds savoury depth to risotto, lentil soup, vegetable stew and gravy. Add it gradually to risotto as the rice absorbs each ladleful.

Usually, but not always: some products contain ingredients such as milk, honey or animal-derived flavourings. Read the ingredient list if you need to avoid these.