Ingredients

• 1 tbsp olive oil
• 2 corn on the cob
• 200g/7oz self-raising flour
• 60g/2¼oz butter
• 1 tbsp finely chopped chives
• salt and freshly ground black pepper
• 8 turkey oysters or 1 large turkey breast
• 1 carrot
• peeled and roughly chopped
• 1 onion
• roughly chopped
• 1 garlic clove
• roughly chopped
• 1 thyme sprig
• 1 bay leaf
• 225g/8oz baby spinach
• nutmeg
• for grating
• salt and freshly ground black pepper
• pinch smoked paprika

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Brush the corn on the cobs with oil and roast for 20 minutes until soft. Once cool enough to handle
• cut off the kernels and set aside.
• To make the dumplings
• mix the flour with the butter
• chives and half the corn kernels. Season with salt and pepper and add enough water to make a dough. Divide the dough into 12 and shape into dumplings. Set aside.
• To make the soup
• the carrot
• onion
• garlic
• thyme
• bay and a pinch of salt in a pan. Cover with cold water and bring to the boil. Remove from the heat and set aside to cool.
• Strain the stock and discard the vegetables. Pass the stock through a sieve. Add 200ml/7fl oz of the stock to a clean pan
• bring to a simmer and poach the dumplings until cooked through and fluffy.
• Cook the spinach in the remaining stock until just wilted. Check the seasoning and then blend until smooth
• adding a little water if necessary.
• Preheat the grill to medium and cook the turkey for 10 minutes on each side
• until cooked through. Thinly slice.
• Pour the soup into deep bowls and top with the turkey
• dumplings and the remaining corn. Add a grating of nutmeg and a sprinkling of paprika and serve.