First, pull any remaining meat from the carcass and place to one side. Place the carcass in a large saucepan and fill with water (2 litres). Bring this to a simmer with 8 peppercorns, 2 carrots, 1 leek, 2 bay leaves, 1 bunch of parsley (this is making the stock). Peel and dice 1 large onion, 2 large potatoes, 4 sticks of celery, 2 carrots. Gently sweat the diced vegetables in a separate large pan with a little butter until soft. Add the stock through a sieve to the vegetables. Simmer for 1 hour. The vegetables will slowly thicken the soup giving it the correct consistency. This is where you can season the soup to your own preference, also adding some chopped parsley at this stage, along with the meat from the carcass. How simple was that? This can be enjoyed by everybody at any time of the day. I like to take it in a flask as an alternative at a picnic, but I am a touch mad. To “wine” on about the soup, it’s always a grey area as to which wine to drink. I would always go for a very cold Riesling, nothing too dry, or even a fortified wine, such as a chilled medium sherry. Give it a try, you will be pleasantly surprised!