This very cheap and very easy stock is a great base for many soups and sauces. It makes around 1750ml, which will last for 4 days in the fridge and freezes very well - we freeze it in 250ml and 500ml containers (most recipes on this site that use it use multiples of these amounts), and also in ice cube freezer bags, so we can pop a couple out for recipes like Crab Linguine which just uses a little. Making Nage creates one of the most comforting aromas in the world

3 roughly chopped onions

6 chopped carrots

2 chopped celery sticks

1 chopped leek

2 cloves of garlic, skinned and lightly bashed (optional)

1 quartered lemon

½ tsp of peppercorns, briney pink and/or green ones if you have them, but ordinary black peppercorns will be fine

1 small bay leaf

4 star anise (not optional)

2 litres of cold water

Sprig each of fresh tarragon, basil, coriander, thyme and curly leaf parsley

200ml dry white wine

• Put all ingredients except the wine and fresh herbs in a large pan and bring slowly to the boil

• Simmer for 10 minutes, then remove from the heat

• Add the fresh herbs and wine. Allow to cool

• It can be sieved and used after a couple of hours, but it’s best to let flavours infuse for a few hours (ideally overnight) before sieving