For your vegetable stock/broth:
Use any vegetable discards and cover with 1500ml water and bring to the boil. Lower heat and simmer for 1 hour to 1 hour and 30 minutes, until the liquid has darkened and all vegetables are soft through.
In my YouTube video I used: cauliflower leaves and stalks, carrot ends and peel from 2 carrots, one brown onion, 4 chestnut mushrooms, fresh parsley, pak choi stems, a handful or nero kale, fresh ground black pepper and salt.
For the roasted squash
1 small carnival squash (or any pumpkin or quash you have)
3 celery stalks
2 carrots
1/2 red bell pepper
1/4 red onion
1tsp smoked paprika
1tsp onion granules
1tsp garlic granules
2tbsp olive oil
For the foccacia bread
500g strong white bread flour
10g salt
400g water
6g dried yeast
50g olive oil
Coarse salt for topping
Optional toppings: sliced red onion, peeled garlic cloves, fresh tomato, sun-dried tomato, fresh rosemary sprigs
