Pot-roast turkey broth

Use up your leftover turkey, roast potatoes and vegetables with this scrumptious turkey broth to make a wonderfully warming meal

Serves: 4-5

What you need:

• 1 litre (1 ¾ pints) home made turkey stock (see below)
• 1 large carrot, peeled and diced
• 2 sticks celery, diced
• 50g (2oz) long grain rice
• 450ml (3/4pint) Gold Top milk
• About 200g (7oz) cooked turkey, shredded
• About 200g (7oz) leftover roast potatoes (and cooked carrot and parsnip, if you like) cut into small chunks
• 1 small lemon, grated rind and juice
• Salt and freshly ground black pepper
• 100g (3 1/2oz) (about a quarter) Savoy cabbage, finely shredded

To make turkey stock:

What you need:

• Turkey carcass
• 1 onion, unpeeled, quartered
• 1 large carrot
• 1 celery stick, cut into chunks
• 2 bay leaves
• A few thyme sprigs
• 8 black peppercorns
• 1/2 teaspoon salt
• 2 litres (3 1/2 pints) cold water

What you do:

1. Put the carcass from a roast turkey in a large deep pan with all the other stock ingredients.
2. Bring to the boil, then simmer, half-covered for 2 hours.
3. Cool for half-an-hour, strain off the bones and vegetables and discard them.
4. Cool the stock quickly. Use in soups, stews and risottos.

What you do:

1. Pour the stock into a large pan. Bring to the boil, add the carrot, celery and rice and simmer for 15 minutes.
2. Stir in the Gold Top milk, cooked turkey and vegetables, bring back to the boil, add lemon rind and juice and seasoning, to taste. Bring back to the boil and sprinkle the cabbage on top in a layer. Half cover with a lid and simmer for 5 minutes until the cabbage is just tender.
3. Spoon into hot soup bowls.

Handy tips:

If freezing the stock you can boil it up for another 15-20 minutes to reduce it to a concentrate. Cool, pour into tubs leaving at least 2.5 cm (1 inch) gap at the top for expansion. Seal, label and freeze. Use within 3 months. Thaw overnight in the fridge or from frozen in the microwave or in a pan.

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