Consommé

This is simple, but you have to prepare ahead in order to get rid of the fat. Will warm the cockles of your heart and is a great pick-me-up!

veal bones and onion

• 7-8 veal bones
• 1 salad onion, cut in half
• salt
• drizzle of oil
• 1 1/2 litres of boiling water

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• place all the ingredients, except the water in an ovenproof dish and roast in the oven (200ºC) for about 30-35 minutes
•  the bones should be nice and browned

after being in the oven

• take them out and put in the pressure cooker, use some of the boiling water to deglaze the dish
• put the lid on the pressure cooker and cook for 30-35 minutes
• leave to cool overnight and then skim off the fat

skim off the fat

• once the fat has been skimmed off, bring the gelatinous consommé to the boil and reduce for about 10 minutes

Serve in small soup bowls or mugs. It should be drunk straight from the bowls rather than using a spoon.