Oxtail and dumpling soup

1.Heat oil in a large saucepan over medium-high heat, add oxtail and cook, turning occasionally, until caramelised (8-10 minutes), then transfer to a plate. Add carrot, celery, onion and garlic to pan, and sauté until softened (8-10 minutes). Add tomato paste and cook, stirring occasionally, until paste darkens (4-5 minutes), then return oxtail to pan, add herbs and 2 litres water, and bring to a simmer. Simmer, partially covered and skimming the fat from the top occasionally, until meat is falling from the bone (2¾-3 hours). Season to taste.

2.For thyme dumplings, whisk eggs in a bowl, add flour, thyme, nutmeg and 1 tsp salt, and gently knead to combine. Roll mixture into 2cm balls, add to soup, cover and cook until dumplings double in size (12-15 minutes). Serve with crusty bread.