Beef & mushroom broth with poached egg & toasted buckwheat

Method

1. Preheat oven to 200C.
2. Place the bones in a roasting pan and sprinkle liberally with salt and roast, turning occasionally, until 30 minutes browned.
3. Cut carrots and celery into large pieces and add to pan along with mushrooms, onions and garlic and sprinkle with more salt.
4. Roast, turning occasionally, until vegetables are brown, about 40 minutes more.
5. Put all this into a large stockpot.
6. Add half a cup of water to the roasting dish and stir, scraping up browned bits (you can heat this over an element to help).
7. Add to the pot along with parsley, thyme, bay leaves, and black peppercorns and add cold water to cover.
8. Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed.
9. Strain then refrigerate.
10. The fat will harden on the top and you can simply remove and discard. Freeze if liked.
11. To toast the buckwheat, place in in a bowl and cover with water.
12. Leave to soak for 1 hour then drain and rinse.
13. Heat the oven to 150°C.
14. Spread on a tray and bake for 25 minutes until dry and toasted, stirring once or twice.
15. This can be stored in an airtight container.
16. To serve. place the poached eggs and the spinach in the bottom of warmed bowl, ladle over a cup of broth and scatter with toasted buckwheat.