Step 1

Rinse the whole turkey drumstick in cold water to remove any blood on the outside of the meat and place into a large stock pot. Wash and cut the celery sticks into large chunks and peel and cut the carrots the same (leave the carrots whole if using baby ones). Slice the leek in half lengthways and wash thoroughly. Cut the halves into large chunks. Peel the onions and cut into quarters. Throw all of the prepared veggies into the stock pot with the thyme and peppercorns. Pour cold water into the pot until it covers the turkey and veg. Heat it up to the boil, then turn the heat down to the gentlest simmer and cook for 90 minutes.

Step 2

Peel the potatoes, turnip and celeriac. Cut them into cubes about 2cm across. (Store submerged in cold water to stop them turning brown whilst the turkey cooks.) Remove the turkey from the pot and rest for 30 minutes, as you add the potatoes, turnip and celeriac to simmer for the same 30 minutes. Remove all of the skin from the turkey leg and use two forks to pull the turkey meat from the bone and warm through in the broth if it’s cooled too much.

Step 3

Blitz the basil, peeled garlic clove, (optional) Parmesan and rapeseed oil in a spice grinder, then season to taste.Serve the meat with the vegetables and pour over the broth in a large bowl. Let people stir in their own pistou to taste. Makes 8 servings