Turkey Soup

1. Cover the turkey leg with cold water, bring to the boil and skim.

2. Add the halved onion, bay leaves and thyme, and season with salt.

3. Simmer gently for 60 minutes until the meat is tender.

4. Lift out the meat, take it off the bone and shred it.

5. Add the diced carrot, celery and the rice to the broth, and cook for 20 minutes.

6. Return the meat, heat through, and serve with parsley and pepper.

Tip: In America this is the classic day-after-Thanksgiving soup, made from the leftover roast carcass. With cooked meat it needs only 30 minutes.