Make a soup from scratch.

“And after all the plates had been licked and the last drop of champagne drained, all that remained were the dishes to be done and one picked-clean duck carcass. I couldn’t just throw it away, so into the pot it went together with enough water to cover it, a roughly chopped carrot, onion and stick of celery; a bay leaf; and some peppercorns. An hour or two of slow boiling, a quick pour through the strainer, and voila! Duck stock! [...] I defrosted it and the smell for some reason brought to mind the autumnal flavour of mushrooms. A peek into the fridge revealed a punnet of chestnut mushrooms – hurrah! And so was born my very first duck-and-mushroom soup, with a splash of truffle oil.”