Jamie's Christmas with Bells On

Jamie: "This is such a great way of using up all sorts of leftovers from the big dinner, but it's also a great recipe in its own right and one of the most comforting things you can eat. A bowl of this will be amazing after a long cold country walk."

Serves 4-6

• Olive oil
• 4 rashers of quality smoked streaky bacon, finely sliced
• 3 small onions, peeled and finely sliced
• 3 cloves of garlic, peeled and finely sliced
• 4 or 5 sprigs of fresh thyme, leaves picked
• 1 red pepper, deseeded and roughly chopped
• 2 level teaspoons cayenne pepper
• 1 teaspoon sweet smoked paprika
• Sea salt and freshly ground black pepper
• 200g leftover roast veg, roughly chopped
• 500g leftover turkey meat, mixture of dark and light
• 1 litre organic chicken stock
• 4 corn on the cob or 3 large handfuls of frozen sweetcorn (roughly 400g)
• A couple of swigs of single cream

To serve

• Cheddar cheese, for grating
• Rashers of crispy quality smoked streaky bacon
• Crackers, smashed up

1. Put a large casserole pan on a medium heat and add a splash of olive oil. Fry the bacon, onions, garlic and thyme leaves for 5 to 10 minutes, or until dark, soft and sticky. Add the red pepper, cayenne pepper, sweet smoked paprika and a good pinch of salt and pepper. Fry for around 10 minutes, then add your leftover roast veggies and tear in the leftover turkey meat.

2. Tip any leftover gravy or pan juices into the pan along with the stock, give it a good stir, bring to the boil then reduce to a simmer for 10 to 15 minutes to let all the flavours combine. Use a stick blender to blitz up and thicken the soup - go as coarse or as fine as you like. Cut the corn off the cobs (if using fresh) and add to the soup along with a swig of single cream. Let it bubble away for a few minutes to warm through, then season to taste. Sprinkle over a good grating of Cheddar cheese, add another quick swirl of cream if you like, then serve with rashers of crispy bacon and some smashed up crackers. Take the pan to the table with a stack of bowls and let everyone dig in - this will definitely warm your cockles.