Method

• Wash the bones in cold water and cut smaller if necessary
• Place into a large pot and cover with cold water, bring to the boil
• Remove any scum and lower the heat, add the bay leaf, celery, onion and leek
• Cook gently for 1 hour
• Add the potatoes, season with salt and pepper and cook for a further 40 minutes or until the potatoes are tender
• Remove the bones and pick off any meat and add back to the soup
• Finally add the roughly chopped watercress to the soup
• Simmer for a further 10 minutes, check seasoning
• Serve with a little drizzle of extra virgin olive oil and a squeeze of lemon juice
• Enjoy with lots of crusty bread