A useful blueprint of a recipe that is open to your interpretation. Use whatever greens are in season for this. Curly kale or spinach could work well here. The same goes for the chickpeas, and tinned pulses you can find in the kitchen press will work, cannellini or butter beans would be tasty here too.
Serves 4 
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1 tbsp olive oil
Pinch Saffron
4 garlic cloves, sliced
1 onion, finely chopped
1 carrot, finely chopped
1 litre chicken stock
7oz orzo
1 lb leftover turkey meat, shredded
7oz / 2 cups Cavolo nero (kale)
1 x 15oz tin chickpeas, drained and rinsed
Small handful parsley, roughly chopped
Sea salt and freshly ground black pepper
1 tbsp olive oil
Pinch Saffron
4 garlic cloves, sliced
1 onion, finely chopped
1 carrot, finely chopped
1 litre chicken stock
200g orzo
500g leftover turkey meat, shredded
200g Cavolo nero
1 x 400g tin chickpeas, drained and rinsed
Small handful parsley, roughly chopped
Sea salt and freshly ground black pepper
Large saucepan
