The accidental turkey

Place the bones in a pot. Add enough water to cover, about six to eight cups. Add the garlic and onion. Bring to the boil, lower the heat and simmer for at least 30 minutes.

Remove the bones (if you have more than enough for the soup, save some of the broth for the gravy in the next recipe). Season the broth with salt and pepper. Add the shredded cabbage and chopped carrot to the broth. Simmer for another 15 minutes.

Add the turkey breast, taking care not to break the slices. Continue simmering until they turkey slices are heated through.

To serve, place a slice of turkey in each bowl. Top with the vegetables and pour in the broth. Garnish with more freshly ground pepper. Serve hot.

Heat two tablespoonfuls of butter in a frying pan. Quickly pan-fry the turkey slices just until lightly browned. Arrange the browned turkey on a serving platter.

Cook the mushrooms in the remaining butter just until heated through. Scatter the mushrooms on top of the turkey.

Add the remaining butter to the pan. Dump the flour all at once, stirring to prevent lumps from forming. Cook, stirring occasionally, for about five minutes or until the mixture is golden brown.

Pour in the broth (or mushroom water) in a thin stream, stirring as you pour. Cook the gravy until smooth and thickened (use more or less liquid for the consistency that you prefer). Season with salt and pepper. Turn off the heat. Pour in the cream. Stir the gravy once so that trails of cream remain distinct.

Pour the gravy over the turkey and mushrooms. Serve at once.