WINTER GREENS BONE BROTH

MAKES 4L

Begin this recipe 1 day ahead.

2kg beef bones

1 onion, chopped

3 garlic cloves, peeled,

plus extra 4 chopped cloves

4 celery stalks, chopped

1 each carrot and baby fennel, chopped

2 thin slices ginger

2 tsp black peppercorns

1/4 cup (60ml) apple cider vinegar

500g frozen peas, thawed

2 cups each shredded silverbeet and kale leaves

2 cups loosely packed flat-leaf parsley leaves 1 cup loosely packed mint leaves

2 long, green shallots, chopped

2 green chillies, seeds removed (optional), chopped Juice of 2 lemons

KALE CHIPS

1/ 2 bunch kale, stalks removed, leaves torn

1 tbs extra virgin olive oil

HORSERADISH CREAM

1/4 cup (60g) creme fraiche

2 tbs horseradish cream

To make the bone broth, place bones, onion, whole garlic cloves, celery, carrot, fennel, ginger, peppercorns and vinegar in a large saucepan (divide between 2 saucepans if needed). Cover with cold water and bring to the boil. Reduce to a very slow simmer, skim foam from surface and cook for 6-8 hours to infuse, skimming off any scum occasionally and topping up with water if needed. Strain through a fine colander into a large saucepan, discarding solids (broth can be stored, covered and chilled, for up to 5 days or frozen for up to 3 months).

Preheat oven to 180°C. Grease 2 large baking trays and line with baking paper.

Meanwhile, for the kale chips, rub kale in oil and spread between prepared trays. Bake, checking regularly, for 15 minutes or until crisp, then set aside until needed.

For the horseradish cream, combine ingredients and 2 tbs water in a bowl. Cover and chill until needed.

Bring broth to the boil over high heat. Combine peas, silverbeet, kale and parsley, mint, shallots, chilli and extra garlic in a bowl. In batches, place broth and pea mixture together in a blender and whiz until smooth. Transfer to a clean saucepan and repeat with remaining broth and pea mixture. Bring soup to the boil over medium heat, stirring occasionally. Season and add lemon juice. Divide among bowls. Drizzle with horseradish cream and scatter with kale chips to serve.