1.Roughly chop all the vegetables and add to the pot, making sure to keep them about the same size to ensure they cook at the same time. No need to remove skins or heads of vegetables…they all add to the flavour.

2.Add the wine.

3.Bring to the boil and simmer for a minimum of 20 minutes.

4.Whilst the pot is still on the hob and warm, add all the aromatics.

5.Add a little salt and pepper to taste.

6.Take off the heat and allow to cool.

7.Refrigerate for 24hrs.

8.Remove from the fridge and pass the stock through a sieve.

Your nage is now ready to be used for a dish of your choice…ENJOY!

Equipment you will need…

1 x chef’s knife

1 x chopping board

1 x stockpot

1 x wooden spoon

1 x ladle

1 x sieve

1 x bowl

Ingredients you will need…

300g celeriac

450g carrots

350g onions

150g leeks

250g celery

250g fennel

750ml white wine

Aromatics

1 garlic bulb

50g rosemary

50g parsley

50g basil

15 peppercorns

Water (enough to cover 2.5cm above level of stock ingredients

Salt & Pepper