We’ve all been there, it’s Boxing Day and the thought of another Pig in Blanket is borderline out of the question having practically eaten your entire body weight in food the day before.
This year, rather than sharing with you another Christmas Day recipe, we thought you’d enjoy a light lunch that will hit the spot after a chilly Boxing Day walk.
This recipe is not only a fantastic way to use up leftovers but it’s also incredibly nutritious and delicious. Benn tells us where he spends Christmas there’s an open fire where he leaves a pot of bone broth simmering away - but just over the hob for the rest of us is fine. Using bones is a fantastic way to give this dish an incredible depth of flavour as well as ensuring that you use up absolutely everything from the day before.
Benn uses roasted veggies but you can freestyle with whatever takes your fancy. We hope you enjoy this recipe as much as we do.
1 x Turkey Carcass (ask your local butcher for any leftover beef bones)
1 x Onion
1 x Bay Leaf
1 x Carrot
1 tbsp peppercorns
Leftover Christmas Day Veg
Pinch of fresh Rosemary & Thyme
Salt & Pepper to Taste
Slice of Sourdough
To make the Bone Broth, chop veg into very large chunks and place all of the ingredients into a large pot and fill to the top with cold water. Bring to a boil and simmer for 8-24 hours (the longer the better). Note: Don’t leave a gas hob on overnight.
When you’re happy with the flavour of the broth you can set aside and when you’re ready just reheat. Also, a great idea is to reduce some of the stock down in a smaller pot then freeze in an ice tray so you can use it as a stock cubes.
To plate, warm your vegetables in the oven and bring your broth back to a simmer and plate. Season with salt and pepper to taste.