Leftover turkey ramen

1. 1

   To make the turkey stock, put the carcass pieces into a large saucepan with the onion, carrot, celery and herbs. Pour in 2 litres/3½ pints cold water and gently bring to the boil. Skim the fat or scum from the surface, then simmer gently for 1 hour. Strain the stock through a fine sieve and set aside. Once cool enough to handle, remove as much meat as possible from the carcass, disposing of the bones and vegetables. This can be done with any leftover meat.

2. 2

   To make the ramen, bring 2 litres/3½ pints turkey stock to the boil in a large saucepan. Add the ginger, soy sauce and dried mushrooms and simmer for 20 minutes. Add the noodles and simmer for 4-5 minutes until just cooked. After the first couple of minutes of cooking the noodles, add the broccoli and cook for 2-3 minutes or until tender. Divide the noodles between four shallow bowls. Ladle over the broccoli, mushrooms and stock.

3. 3

   Heat a non-stick frying pan over a high heat and add the sesame oil. Add the turkey and season with salt and pepper. Cook for 4-5 minutes or until starting to crisp, then add the garlic, chilli and celery and cook for 2-3 minutes. Divide between the four bowls.

4. 4

   To make the sprout slaw, mix everything together in a bowl and season with salt and pepper.

5. 5

   To serve, finish each bowl with a spoonful of the sprout slaw and the leftover roast vegetables. Scatter over the spring onions, sesame seeds, celery leaves and chilli flakes and top with ½ soft-boiled egg, if using.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.