Richard Bainbridge served up a tasty leftover turkey ramen with sprout slaw for the festive season on Saturday Kitchen.

The ingredients for the turkey stock are: 1 turkey carcass, broken into pieces, 1 onion, quartered, 1 carrot, peeled and roughly chopped, 1 celery stick, roughly chopped and woody herbs, such as bay leaves, thyme or rosemary.

For the ramen: thumb-sized piece fresh root ginger, peeled and grated, 5 tbsp soy sauce, 25g dried mushrooms, broken into small pieces, 250g dried egg noodles, ½ head long-stemmed broccoli, cut into bite-sized pieces, ¾ tbsp toasted sesame oil, 500g cooked turkey meat, shredded, 3 garlic cloves, thinly sliced, 1 red chilli, thinly sliced, 1 celery stick, thinly sliced, salt and freshly ground black pepper.

For the sprout slaw: 4 Brussels sprouts, finely sliced, 1 red chilli, finely chopped, 1 lime, juice only, 2–4 fresh sage leaves, salt and freshly ground black pepper.

To serve: 150g leftover roast vegetables, such as roast carrots, 2 spring onions, thinly sliced, 1 tbsp sesame seeds, toasted, celery leaves, good pinch dried chilli flakes and 2 soft-boiled free-range eggs, halved (optional).

See more ramen recipes in the book titled: Classic Ramen Recipe Cookbook with A Modern Twist: Simple Step by Step Ramen Recipes available from Amazon now.