How to turn a dry old bird into a delicious ramen soup.

After the turkey dinner with all the trimmings comes the cold meat feast. The main event is over, so the picking can begin. Around about now, in fact (if you’re an eagle eyed Daily reader scrolling through this at lunchtime on Boxing Day, that is). In a sandwich, on a fork, with a cracker – it doesn’t really matter; those plates of cold turkey must be vanquished one way or another. Right? Well, yes, right. And the turkey sandwich is certainly a beautiful thing. But this year we suggest you try something a little different. As we all know, we are talking about a bird not known for its succulent meat. So why not enjoy turkey with a bit of moisture and get through your scraps by cooking them in this delicious ramen, suggested by Mr Nicholas Balfe – founder of Salon in London’s Brixton, and an expert in waste-free cooking.

Ingredients: 1 large onion or couple of shallots 1 leek A few sticks celery One large carrot A thumb-sized piece of ginger A bulb of garlic, split in half cross ways  A few star anise 1 red chilli Bones and trimmings from your turkey A ham bone/pork knuckle/ham hock would also be great for flavour (optional)

Ingredients: Soy sauce, a few dashes Rice wine vinegar and mirin (optional)  Leftover turkey meat, shredded (around 200-400g depending on how much you have)  Some of the meat from the ham hock if using Some leftover greens (sprouts, kale, broccoli, cabbage etc) Rice noodles A couple of spring onions, sliced thinly A red chilli, deseeded and chopped or chilli flakes or chilli sauce Something pickled if you have it - ginger would be great, mushrooms would be ideal, a pickled onion would also be fine (all optional)  Toasted sesame seeds and sesame oil (optional)

First make the broth. Slice the onions, leek, celery and carrot and sauté in a tiny bit of oil – soften them but don’t colour them at all. Add the ginger, peeled and grated, garlic, star anise and chilli, pricked with the point of a knife. Add the turkey bones (and other meat if using), cover with water (about 1.5l), and simmer gently for at least an hour, or two or three if you can. Strain off the liquid and set aside.

Gently warm the broth, and season with soy sauce, rice wine vinegar and mirin until it has a deep, savoury flavour, with a bit of a tang to it, too. Add the meat and allow to warm through in the broth. Separately cook/warm up the greens. Cook the noodles in boiling water for a couple of minutes and divide between four bowls. Add the greens, then the meat, then the broth. Top with the spring onions, chillies (in whatever form and quantity takes your fancy), pickles and sesame (if using).