Because every ham bone varies in terms of saltiness, smokiness and flavour, I tend to cheat by making ham broth with a chicken base and adding pieces of smoked ham afterwards. Use this chicken stock recipe in other soups. I do not add vegetables to chicken stock, to keep the taste pure, but I salt it to help it keep - for about five days. 1 level tbsp skimmed-milk powder 1.5l water 2 slices ham, chopped into slivers For the dumplings 1 bunch watercress, very finely chopped 200g self-raising flour 100g beef suet ½ tsp salt Cold water to bind To serve 4 tsp olive oil mixed with 1 tsp smoked paprika Rub the oil all over the chicken bones, put them in a roasting pan, then sprinkle over the milk powder. Roast for 20 to 30 minutes, or until golden brown. Remove from the oven, place the browned carcass in a pan and cover with the water. Bring to the boil then simmer for one hour. Strain and reserve the liquid. To make the dumplings, put the watercress, flour, suet and salt in a bowl then add enough water to make a dough (two to four tablespoons). Using floured hands, shape little pieces of dough into 16 spheres, each a little smaller than a walnut. Put the stock in a pan, add the shredded ham, bring to the boil then drop in the dumplings. Simmer until they rise to the surface, then scoop them out of the soup and place them gently in dishes. Skim excess fat from the surface. Pour over the soup and add a little paprika oil to each dish.