Vegetable Stock

3 onions peeled and roughly chopped - 1 leek, washed and roughly chopped - 2 celery stalks, roughly chopped - 6 carrots, peeled and roughly chopped - 1 head of garlic, halved crosswise - 1 Tsp white peppercorns - 1 bay leaf - basil - tarragon - a few Thyme sprigs - cilantro and parsley sprigs - 3/4 cup, dry white wine - Sea salt and black pepper

Put the veggie’s, garlic, peppercorns and bay leaf in a large stock pot and pour in cold water to cover, about 8 ˝ cups (2 litres). Bring to boil and lower heat to simmer and cook gently for 20 minutes. Remove the pan from heat and add the bundle of herbs, white wine and a little seasoning. Give the stock a stir and let cool completely. Chill stock overnight before straining. Pass the liquid through a fine strainer. Refrigerate and use within 5 days.