If like me you end up at the end of the week with a few veg in the bottom of the fridge looking less than fresh, and a bit past the “best before” date, here’s how I use them, so there’s no need to let them go to waste.

I use them as the base for a very quick, easy and tasty veg stock!

Prepare the veg, but no need to chop. Melt some butter in a pan and throw them in. If you happen to have a leek dont waste the dark green tops – chop them off, wash and throw them in too. You can also add herbs or spices. I like bay leaves and pepper corns.

Toss around in the sizzling butter until starting to brown a bit, then pour in just enough boiling water to cover.

Put the lid on the pan and simmer on a low heat for about 15 mins.

Then mash the veg in the pan a bit and drain the contents through a sieve or colander into a separate pan. The veg left behind has done it’s job and when it’s cooled I add it to the compost.

Left behind is the flavours from the veg in a concentrated liquid that is great to add to soups, or stews or gravy!