A good stock needs good vegetables, which are poached in their own juices until very tender, then strained. It has always struck me as a huge waste to compost the spent veg, though, so I always try to find a way to eat them. Mashed up with olive oil or butter, say, they make a lovely side dish, or turn them into curries, soups and stews. Here, I use them up in a comforting pie, fortified with beans for bulk, texture and flavour.
