LISA’S TIP – I’ve loved this soup since I was a little girl, it brings back such happy memories, and there’s nothing more comforting than knowing you have a pot of this simmering away on the stove when the days are grey and cold. Don’t be tempted to throw away the marrow bones once you remove them from the pan – there’s so much flavour and goodness in them that, once you try them, you’ll be hooked! The flavours of the soup improve with keeping, so it’s definitely one that benefits from being made ahead - it can be refrigerated for up to 5 days (it will thicken slightly once chilled) or frozen for up to 6 months. If you want to make the soup more substantial, then you can add 1lb of stewing meat to the pot at the same time as the marrow bones, the long, slow cooking will result in the most deliciously tender meat. For an additional level of flavour, add some fresh herbs like dill or parsley when you serve. When skimming away the scum, try to remove as little of the liquid as possible – you don’t want to waste a delicious drop of this soup more than you need to!