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Turkey and Ham Pie

Rachel Allen makes a classic Boxing Day recipe for leftover turkey and ham.

30g/1oz butter
1 large onion, finely chopped
275ml/10fl oz double cream
100ml/3½fl oz chicken or turkey stock
450g/1lb mushrooms, sliced
1 tbsp tarragon or marjoram, chopped
675g/1lb 5oz cooked turkey and ham, cut into 2cm chunks
For the mashed potato
1.2kg/2½lb potatoes
knob of butter
1 free-range egg yolk
3 tbsp milk
salt and freshly ground black pepper

Preheat the oven to 180C/360F/Gas 4.

In a saucepan large enough to hold all the meat, melt the butter and add the chopped onion. Season with salt and freshly ground black pepper and cook, without browning, on a gentle heat for 8-10 minutes, until the onions are completely soft.

Add the cream and stock and bring up to the boil and simmer for a few minutes to thicken.

Meanwhile, in a separate frying pan, heat the mushrooms with a knob of butter (you might need to do this in two batches) for 3-4 minutes, or until soft and golden brown.

Add tarragon or majoram to the mushrooms and season to taste with salt and freshly ground black pepper.

Add the meat and the mushrooms and stir well.

Meanwhile for the mashed potato, place the potatoes in a saucepan of boiling water and cook until soft. Drain the potatoes and return them to the saucepan. Mash roughly and then add the butter, egg yolk and milk and mash to a thick paste. Season, to taste, with salt and freshly ground black pepper.

Pour the cream, mushroom and meat mixture into a shallow gratin dish and top with the mashed potato.

Place in the oven for about 20-30 minutes until the potato topping is golden brown and the filling is hot.

Bubble and Squeak Cakes

From Nigel Slater

3 large spring onions, roughly chopped
large slice butter
olive oil, for frying
3-4 cardamom pods
1 heaped tsp coriander seeds
1 heaped tsp cumin seeds
leftover mashed potato
small pot (150ml/5fl oz) double cream
handful fresh coriander leaves, chopped

Heat a frying pan and add the spring onions, the butter and a good drop of olive oil to stop the butter from burning.

Meanwhile, remove the black seeds from the cardamom pods using the back of a knife. Place in a mortar (or alternatively use a plastic bag and a rolling pin), add the coriander seeds and cumin seeds and work the pestle or the rolling pin until they are coarsely ground. Don't grind them to a complete powder - you want texture and nuttiness from the spices.

Add the spices to the spring onions and cook, stirring occasionally, until they turn a pale golden-brown but before they start to burn and crisp up. Add the onion mixture to some leftover mashed potato in a bowl and form into four potato cakes using your hands. Place the cakes back into the frying pan and cook until crisp and brown on each side, literally a few minutes, that's all, and remove from the pan.

For a quick sauce, add the cream to the pan used to cook the bubble and squeak cakes with some fresh coriander. Bring to the boil and season well. Serve the bubble and squeak cakes straightaway with the sauce. These are also wonderful served with grilled bacon rashers or gammon steaks.

Potted Turkey

By Clarissa Dickson Wright. From The Nation's Favourite Food

225g/8oz leftover turkey, brown and white meat
80g/3oz softened butter
¼ tsp cayenne pepper
nutmeg, grated
¼ lemon, juice only
extra butter for melting

Place all the ingredients in a blender and blend, leaving a bit of texture.

Pour the mixture into ramekins, packing down firmly and put in the fridge to chill.

When turkey mixture is firm, melt extra butter and pour over top of each ramekin to seal and return to the fridge to set.

This dish should be served at room temperature so take it out of the fridge shortly before serving.

This dish works well spread on thinly sliced sour dough bread with dill pickles, gherkins and pickled beetroots