Turkey pilaf with seasoned yoghurt Leftover turkey will give us all the flavour we need to make a delicious stock. A stock takes minutes to prepare makes the most of what we have and steps the dish up a notch giving it an unbelievably good flavour. This meal costs next to nothing to make yet feels decadent and exotic. Video available online for guidance. Ingredients (Serves 4) For the stock (makes about 450ml) 1 leftover turkey or chicken carcass, with any meat picked off and kept to one side. 1 carrot, onion, stick celery, all finely chopped Any veggies that need using up, such as courgettes, broccoli, kale, mushrooms... For the pilaf 500g roast carrots and parsnips, cut into rough cubes 2 medium onions, sliced 4 cloves garlic, roughly chopped 1 tablespoon ground coriander Pinch of cinnamon 150-250g of leftover turkey or chicken meat, shredded 150g wholegrain basmati 50g nuts, crushed Yoghurt to serve, spiced with coriander, salt and pepper Method Preheat the oven to 180C. First make the stock. Pick all the meat from the carcass and put to one side. Put all the bones and stock vegetables in a pan and cover with water. Bring to the boil and simmer for one hour. Strain. Meanwhile in a thick, ovenproof dish, gently fry the sliced onions in light olive oil for 10 minutes until they are soft and caramelized. Add the coriander, cinnamon and garlic and fry for a further 2 minutes. Add the rice and stir, coating each and every grain with oil, onion and spice. Add the turkey or chicken meat and cover with stock. Bring to the boil, then reduce the heat. Taste and adjust the seasoning as required. Put the lid on and put in the oven for 45 minutes until the water has evaporated. Sprinkle with nuts and serve with the spiced yoghurt. Recipe provided by Tom Hunt, Eco chef and food waste activist.