Vegetable stock.

I've been spending a lot of time with offal and meat in general because of my new project www.eatingnosetotail.com.  Right now I'm making a tongue and I'm going to serve it with Fergus Henderson's green sauce.  The recipe for this sauce called for half and quarter bunches of various herbs.  So now I have a surplus of beautiful herbs in my kitchen.

I decided to make risotto for dinner tonight, and having no stock in the freezer I decided to make a vegetable stock with some of the herbs, the top of a giant leek, the peelings from two carrots, a few cloves of garlic and some extra already chopped onion.  For good measure I threw in some peppercorns and a few fresh bird chili's.  My apartment smells heavenly right now. 

Thank god it's summer, because I'm being reminded how much I love vegetables.  And with my latest project making my life fairly meaty it was really good to be reminded how wonderful a meal from the garden can be.

My apologies for the blurry picture, all the batteries in the house have simultaneously gone dead, so this was taken with the built in camera on my computer.