Roman egg and parmesan broth (Stracciatella alla romana)

1. Bring the stock to the boil in a saucepan and add salt if needed.

2. In a bowl, beat the eggs thoroughly with a fork together with the grated parmesan, semolina, nutmeg, lemon zest and a pinch of pepper.

3. Add a ladleful of the hot broth to the egg mixture and stir until smooth - this stops it clumping in the pan.

4. Turn the heat down to medium and pour the egg mixture in a thin stream into the simmering broth, stirring constantly in circles with a fork or whisk so it sets into small, soft "rags" (stracci).

5. Simmer for another 1-2 minutes until the egg has set, then take off the heat.

6. Serve piping hot, sprinkled with chopped parsley and a little extra parmesan.

Tip: In Rome this is the light opening course of Easter and Christmas lunches - the secret is a really flavourful broth and pouring in the egg while stirring constantly.