Mexican beef and vegetable soup (Caldo de res)

1. Bring the beef shin to the boil with the water, the halved onion, the garlic and salt, skim off the foam and simmer gently for 2 hours until the meat is tender.

2. Blend the tomatoes with a little of the broth until smooth and pour into the soup.

3. Cut the corn cobs into 3-4 pieces and the carrots and potatoes into large chunks; add to the soup and cook for 15 minutes.

4. Add the courgettes in large chunks and the cabbage in wedges and cook for another 10 minutes until all the vegetables are tender but not falling apart; adjust the salt.

5. Remove the onion and pull the meat into large pieces.

6. Serve in large deep bowls with meat, vegetables and plenty of broth, with chopped coriander, lime wedges and warm corn tortillas.

Tip: A marrow bone adds a lot of flavour – if you can get one, cook a piece alongside the shin.