Although it is perfectly possible to buy good-quality vegetable stocks these days, most supermarket varieties have a strong ‘dried herb’ flavour, which can overpower a dish. If you can, try to use a liquid stock, rather than cubes or powders but home-made is best!
This is a very low-fat stock with a delicate, fresh flavour. We make it in fairly large amounts and then freeze it in freezer bags in 500 ml batches. Saffron adds its usual distinctive flavour note and a lovely golden hue, but is entirely optional.