Mulligatawny soup.
Sauté gently in a little butter or oil for a few minutes, 2 diced carrots, 2 diced sticks of celery and a chopped onion, or half a large one.
Then add a dessert spoon of curry powder, cook gently for a few more minutes
Then add about 3 pints of chicken stock (cube or from carcass), simmer for 20 mins.
Then add 4 tablespoons of rice, flat or rounded according to appetites) - I use any rice I happen to have. Stir now and then. Add more liquid if needed.
Simmer until rice is done, then add leftover turkey or chicken scraps, chopped small, and half a large apple or a whole small one, diced. Bring to boil and then simmer for a few minutes so that the meat is thoroughly heated through.
Taste and add salt and pepper if liked.
We have this as an evening meal, with naan bread - if I’ve remembered to buy any.
