If you still have turkey stock in your freezer, here’s a hearty way to finish it off:
Turkey and Corn Soup
|START||:||1 hour before|
|PREPARATION TIME||:||20 minutes|
1 onion 1 tbs oil
2 celery stalks 1l turkey stock
2 cobs of corn ½ cup barley, or small pasta
1 cup cooked turkey
Chop the onion and celery finely. Remove the kernels from the corncobs. Dice the turkey.
Sauté the onion and celery in the oil. Add the stock, corn, turkey and barley (or pasta) and bring to the boil. Simmer until the barley (or pasta) is cooked.
And I finished hemming the curtains today too and that means that my dining room renovation is complete – three months after I started what I thought was going to be a three week job. So let me reiterate what I said back then: if you’re planning significant works which may affect your Christmas infrastructure, get a Plan B ready too because you could well need it!
 My nephew Jack tried making a savoury smoothie with chicken stock, kale and watercress. He blended it, poured it into a big glass, drank it all down in a few gulps and then calmly said that he didn’t recommend it. So stick to my soup recipe for your own stock.
 Or start last year. Or move instead of renovating. Or just cover all your problems with throws.