Vegetable Stock - 2

Top and tail the leeks, remove the outer leaves and cut into one inch/2.5 cm slices. Peel the carrots and cut into one inch/2.5 cm slices. Peel the onion(s) and cut into quarters. Top and tail the celery stalks and cut into one inch/2.5 cm slices.

Put all the vegetables into a saucepan, just cover with water and simmer for eight minutes. Add the herbs, star anise, peppercorns and fennel seeds if used and simmer for a further two minutes. Take the saucepan off the heat.

Cut the lemon into quarters and cut one quarter into slices and add to the saucepan along with the wine and lemon slices. Pour into a bowl and allow to completely cool. Put in the fridge for 24 hours, take out and strain and the use or freeze.