Instructions: Put the marrowbones and water in a soup pan and bring to the boil.

Skim and simmer for 5 minutes.

Add the beef onion mixed vegetables salt peppercorns clove bay leaf and juniper berries.

Cover and simmer gently for 1 hour 20 minutes skimming occasionally.

Take out the meat and pass the soup through a fine sieve.

Remove any fat if necessary.

Return the soup to the pan.

Cook the macaroni in plenty of boiling salted water for about 15 minutes until tender.

Drain.

Meanwhile remove any fat from the ham and the cooked beef.

Cut the ham into strips about 2.5 cm and I cm wide and the beef into 2 cm cubes.

Slice the celeriac into small thin strips.

Dilute the tomato puree with a little of the soup and stir into the pan.

Add the ham beef celeriac and macaroni and reheat the soup.

Sprinkle with chervil and serve the grated cheese separately.

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