Wash 4 big handfuls of greens, such as purple sprouting broccoli, kale and chard leaves, then cook them briefly in the boiling water and drain.
Add an onion, halved, 8 black peppercorns, 1 tsp of coriander seeds, a carrot or two, a stick of celery, a couple of bay leaves and 3 star anise flowers.
Divide the barley and toast between 4 bowls, add the cooked greens, some of the reserved meat, then ladle over the hot broth.
For 4 people, I use approximately 150g purple sprouting broccoli, 125g of chard leaves and 50g of kale.
Put the bones into a large pot, pour in enough water to come two-thirds of the way up the pan then bring to the boil.
