Pho

• 450 g (1lb) marrow bones
• A few black peppercorns, crushed

To make the stock, brown the marrow bones in a roasting pan in a preheated oven, 200°C/400°F (gas mark 6), for about 30 minutes. Put the bones in a large pan together with the peppercorns, anise, whole cloves, onions, ginger, radish and water. Bring to the boil. Reduce the heat, cover and simmer for 2-3 hours, skimming off any fat or scum from the surface from time to time. Cool, then strain.</