Indonesian oxtail soup (Sop buntut)

1. Blanch the oxtail in boiling water for 5 minutes, rinse, then bring to the boil with fresh water, sliced ginger, cinnamon and cloves, cover and simmer gently for 2½-3 hours until the meat comes away easily from the bone.

2. Meanwhile chop the shallots and garlic and fry in the oil until golden.

3. Stir the fried shallots and garlic into the soup and season with salt, pepper and a pinch of nutmeg.

4. Add the carrots and potatoes cut into large chunks and cook for 20 minutes.

5. Add the tomato wedges and sliced celery and cook for 5 more minutes.

6. Serve sprinkled with spring onions and crispy onions, with lime and steamed rice.

Tip: A Jakarta classic that blends the European flavours of the Dutch colonial era (cloves, nutmeg) the Indonesian way. Cooked the day before and chilled, the fat is easy to lift off and the soup tastes even better.