You'll be cooking a lot this holiday season. That means you'll probably have lots of scraps. Veg scraps, mean veg stock! Save it all. No need to buy stock ever again because it's easy to make and freezes brilliantly. Below is inspiration-- take it away!
leeks (the dark green parts recipes barely call for is great for stock!)
1 bay leaf
3-4 black peppercorns
Roughly chop vegetables and bruise any herb stems with back of your knife. Place in a large saucepan and cover with water. Simmer for about an hour. Strain, cool and freeze in containers.