Makes 1 huge pot
Preparation time: 35 minutes
Cooking time: 1 day
• 1kg meaty beef bones
• 45 ml sriracha sauce or tomato paste
• 3 cloves garlic
• 1 onion, quartered
• 2 bay leaves
• 15ml olive oil
• 250g (½ packet) dried split peas
• 250g (½ packet) dried soup mixture
• 2 large carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 bunch soup celery (leaves and all), chopped
• 1 bunch flat-leaf parsley, chopped
• 1 bunch turnips, peeled and chopped
• 4 large leeks, chopped
• about 4L beef stock
• crispy bacon bits, to serve
1 The first step is optional, but I love the flavour it imparts. Mix the bones, sriracha sauce, garlic, onion, bay leaves and oil and roast in a roasting pan under a preheated grill until well caramelised.
2 Spoon the contents of the roasting pan into a large stockpot and add the remaining ingredients, except the bacon. Bring to the boil, then reduce the heat to a bubbling simmer; cook slowly for a few hours until thick and fragrant. Skim off any foam that collects on the surface. Season to taste with salt and freshly-ground black pepper. Serve with the crispy bacon bits.