Step: 1/12

Halve the onion and place, cut side down in a dry pan. Cook until browned and remove.

Step: 2/12

Peel the carrot, halve lengthways and cut into 1.5cm pieces.

Step: 3/12

Wash the leeks, halve lengthways and rinse under running water.

Step: 4/12

Shake the leeks dry and cut into 1.5cm strips.

Step: 5/12

Cut the celery into bite-sized cubes.

Step: 6/12

Wash the lovage and pat dry with kitchen paper.

Step: 7/12

Place the bones and leg in a pot with 1.5l cold water. Season with salt.

Step: 8/12

Bring the liquid to the boil and skim off the foam. Allow to simmer for 2 hours over a medium heat. Top up with water as required.

Step: 9/12

Add the roasted onion to the beef stock.

Step: 10/12

Add the soup vegetables, lovage and spices and simmer for a futher 1 hour.

Step: 11/12

Remove the leg slice, cut the meat into cubes and serve with the soup if desired.

Step: 12/12

Pour the beef broth into a new pan through a muslin cloth. Season and serve with strips of meat, noodles and vegetable strips added.