Use-it-up vegetable stock

Fruit and vegetables

600â€“700g/1lb 5ozâ€“1lb 9oz vegetable odds and ends (such as carrots, onion, garlic, fennel, squash, parsnips, green beans, turnip, celery, spring onions or ginger)

15g/Â½oz dried porcini or shiitake mushrooms

Cooking ingredients

2 bay leaves (optional)

1 tsp black peppercorns

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