Baby Bites Vegetable Stock

Many recipes call for some liquid or a stock when cooking for baby, and whilst a lot of the time plain old water will suffice perfectly, often a stock will transform from bland to flavourful.

This is a simple salt-less stock method which costs very little and makes enough for a casserole, soup, risotto or any other dish you might need a pint or so of stock for.

• 1 large onion
• 2 carrots
• 2-4 celery sticks
• 1 bay leaf
• Pinch of black pepper

Roughly chop the onion, carrot and celery, there is no need to peel or remove the stalk of the onion.

Add to the pan with the bay leaf and pepper and cover with 1.5 pints water and place on a low heat.

Bring to the boil and then simmer slowly for 30-45 minutes. The stock should take on some of the colour of the vegetables by now.

Remove from the heat and allow to stand for five minutes.

Pour through a fine strainer over a large bowl or jug and leave standing over there for a few minutes.

Use a large spoon to press down onto the vegetables in the strainer to get out all of the flavoured stock.

This is now ready to use. If not using right away, allow to cool completely, cover and this will keep in the fridge for 2-3 days.