For the risotto
200g arborio rice
130g sliced red onion
100g torn turkey
100ml white wine
95g quartered brussel sprouts
60g sliced carrots
50g sliced chestnut mushrooms
50g light Malt Extract
700ml vegetable stock

For the garlic bread
100g unsalted butter
3 cloves of crushed garlic
1tsp dried parsley
15g light Malt Extract
Some fresh crusty bread

For the garlic butter
Soften all ingredients together with a spoon or a mixer then wrap tightly in cling-film and place in the fridge.

For the risotto
Cook the vegetables and malt extract in a saucepan for 10 mins on a low heat, then add the wine, bring to the boil and add the meat (leftover turkey or chicken is ideal). Continue to cook gently for a further 5 mins then add the rice and add enough stock to cover the top of the rice. Leave to simmer on a low heat, gently stirring occasionally to prevent sticking (do not over-work). Once the stock has been absorbed, repeat the process, adding stock and simmering until all the stock has been used (this can take up to 45 mins). 5 minutes before serving, remove from the heat. Then serve (you can use food rings if you have them).

For the Garlic bread, pre-heat the oven to 180°C. Cut slices three quarters of the way through the bread and fill with the malted garlic butter. Place in the oven and cook until butter is bubbling and bread is golden and crunchy.