Vegetable Stock Paste

Rather than simmering vegetable scraps into a watery broth, concentrate them into a paste. This method transforms the bits you'd normally compost into a shelf-stable umami powerhouse.

**The Method:** Collect vegetable scraps: carrot peels, onion skins, celery ends, mushroom stems, tomato cores. Roast them at 400°F for 20 minutes until caramelised. Simmer in minimal water (just enough to cover) for 30 minutes. Strain, then reduce the liquid by half over medium heat.

What you're left with is a dark, concentrated essence. Freeze it in ice cube trays. Each cube is equivalent to a cup of stock.

**Why This Works:** By reducing the liquid, you're concentrating the flavours. The paste takes up minimal freezer space and lasts indefinitely. A single cube can flavour a soup, sauce, or grain dish.

It's resourcefulness distilled into its purest form.