Editor's Note: Use this stock to make Neven Maguire's Sweet Potato and Coconut Soup

　　

Ingredients

Makes about 1.2 litres (2 pints)

　　2 leeks, trimmed and finely chopped

　　2 onions, peeled and finely chopped

　　2 carrots, peeled and cut into 1cm (1/2in) dice

　　2 celery sticks, finely chopped

　　1 fennel bulb, cut into 1cm (1/2in) dice

　　1 garlic bulb, sliced in half crossways

　　100ml (3 1/2fl oz) dry white wine

　　1 fresh thyme sprig

　　1 bay leaf

　　1 star anise

　　1 tsp pink peppercorns

　　1 tsp coriander seeds

　　pinch of salt

　　

Step 1

Place all the ingredients in a large pan and cover with 1.75 litres (3 pints) cold water. Cover with a lid and bring to a simmer, then remove the lid and cook for another 30 minutes, until the vegetables are tender.

　　

Step 2

Either set aside to marinate for 2 days in a cool place, or if you're short of time, strain through a sieve. Taste – if you find the flavour isn't full enough, return to the pan and reduce until you are happy with it. Leave to cool completely and transfer to a plastic jug with a lid and store in the fridge until needed. Use as required.

　　Cooks' Note

　　COOK AHEAD

　　This will keep in the fridge for up to 3 days or freeze in 600ml (1 pint) cartons and defrost when you need it.

　　Reprinted with permission from The MacNean Restaurant Cookbook: by Neven Maguire. © Neven Maguire 2012. Photography by Joanne Murphy. Published by Gill & Macmillan.