Turkey Winter Warmer

StarterServes 4

# Place all the stock ingredients together in a deep pan and cover with cold water, then bring to the boil. # Simmer for 45 minutes to extract the flavour from the carcass. # Skim any grease or fat that rises to the top. # Place the pearl barley in cold water (approximately 2 pints) and boil until soft with a bay leaf and some salt. # Rinse in a sieve under a warm tap until all the stickiness is removed. # Fry the bacon, onion, carrot, celery, and parsnips in some vegetable oil with the bay leaves and chopped herbs then add the stock (approximately 3 pints) and simmer until the vegetables are almost cooked. This will take approximately 10 minutes. # Add the sweet potato and the cooked pearl barley and the cooked turkey pieces. # To make the 4 Wensleydale cheese croutons, cut out 4 circles from the 2 slices of bread using a pastry cutter and place them on a tray. Pour olive oil onto the bread circles and toast under a grill until brown. Place the Wensleydale cheese on top and grill again until toasted. Place them to one side until you serve your broth. # Add a dash of Yorkshire Sloe gin (we use Sloe Motion gin) to the broth.


* Cooked turkey breast and thigh meat, finely chopped with excess skin and fat removed
* 6 rashers of smoked Wensleydale back bacon, chopped
* 2 onions, peeled and finely chopped
* 3 small carrots, peeled and finely chopped
* 4 sticks of celery, washed and finely chopped
* 2 parsnips, peeled and finely chopped
* 2 bay leaves
* The chopped leaves from 1 sprig of hard herbs.
* 1 sweet potato or 1 jacket potato, peeled and finely chopped
(keep this in cold water until you need it or the potato will go brown)
* 100g pearl barley
* 2 slices white bread
* 80g grated Wensleydale cheese
* 2 tablespoons olive oil
* 3 tablespoons Sloe gin


* (Alternatively you can buy good quality chicken or turkey stock)
* 1 turkey carcass
* 1 onion peeled and chopped
* 2 carrots peeled and chopped
* 4 sticks of celery
* 2 bay leaves
* The stems from 1 medium sprig of herbs, thyme and rosemary
(keep the leaves and finely chop them to add to the broth later)