Oxtail Soup

1. Brown the oxtail pieces hard on all sides in a hot pan.

2. Transfer to a large pot, add the roughly chopped onion, carrot and celery, and brown those too.

3. Sprinkle over the flour, add the tomato purée and stir for 2 minutes.

4. Cover generously with water and add the bay leaves and thyme.

5. Cover and simmer gently for 2.5-3 hours until the meat falls off the bone.

6. Pick the meat off the bones, return it to the soup and season with Worcestershire sauce and pepper.

Tip: Make it the day before – the set fat lifts off easily in the morning and the flavour is cleaner.