Turkey stock.

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Turkey carcass and any giblets.

1 onion, peeled and roughly chopped.

2 carrots, roughly chopped.

2 sticks celery, roughly chopped.

2 tablespoons olive oil.

2-3 bay leaves.

Other fresh herbs as available.

Place the turkey bones, giblets and vegetables in a roasting tray and turn over in the oil before roasting 160C, Gas 4 for about 30 minutes.

Scrape out all the contents of the tray into a pan, add the other ingredients plus sufficient water to cover well.

Simmer for several hours then strain and retain the stock only.

Reduce the stock by bubbling in the pan and adjust the seasoning.