First make a stock from an onion, a few carrots, a stick or two of celery and the turkey carcass. Let simmer for an hour or two until the stock is rich and flavourful.

Sauté a chopped onion and garlic, add a good tablespoon of Madras curry powder and some powdered cumin to taste then add the chopped root vegetables, whatever you have left over: swedes, parsnips, pumpkin or squash, turnip, carrots.

If you don’t have enough, simply dice up a few more of whatever is at hand, then top up with sufficient turkey stock.

Cook until all the vegetables are soft, then purée with a stick blender.

To finish, add a nice dollop of crème fraiche.