Beef and barley soup

My late father-in-law, Malcolm “Moose” Neilson, could cook barley soup for an army. It was always thick, flavoursome and so comforting. The whole family had to get together to enjoy it and there was always enough to take home; the soup is actually even better the next day.

Makes 1 huge pot Preparation time: 35 minutes Cooking time: 1 day

• 1kg meaty beef bones • 45ml 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. >>