DAILY DINNERS

Make sure the oxtail is cut into joints. Remove all fat. Peel and slice the carrots, onion and turnip. Wash and slice the celery. Wash the bay leaf and parsley and tie in a piece of muslin with the peppercorns. Crumble the stock cubes and dissolve in hot water.

Heat the fat and fry the oxtail brown. Remove and fry the vegetables until they begin to brown. Return the meat and add the herbs, mace and stock and season with a pinch of salt. Bring to the boil and simmer for 4 hours (if using a pressure cooker 40 to 50 mins). Strain and thicken with cornflour if you like. Pieces of meat from the thin end of the tail may be added to the soup. Season to taste. A small glass of sherry or red wine may be added to the soup just before serving.

It is a good idea to make this soup the day before and then any fat left will settle on top and be more easily removed. Any meat not required in the soup can be served as a separate dish, such as ragu with the soup vegetables and a well flavoured brown sauce made from some of the soup stock.

To make the ragu, reheat the soup vegetables and meat in a saucepan for a few minutes, then add the tomato puree and thyme and cook for 2 mins more, stirring vigorously. Pour in the wine, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 10 mins, stirring occasionally.

Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the tagliatelle and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the pasta. Serve and top with the parmesan.