Megan says: “Gather your leftover Christmas or Thanksgiving turkey and get making this savoury crumble. It’s a welcome change from turkey sandwiches and we all need some inspiration for the day after, so try it out and see what you think. I like making this in individual pie pots.”

Serves 4

Ingredients

For the filling:

1 onion (any onion or use celery, fennel or carrot)
150g baby button mushrooms (any mushrooms, or use more turkey)
5g fresh rosemary (or thyme or oregano are lovely, or parsley)
3 garlic cloves (purée or powder will do)
150g Brussels sprouts (or any type of cabbage or peas)
250-300 g leftover cooked turkey (or chicken or pork; for vegetarians, use cooked root veg)
1 tablespoon plain flour (any flour)
100ml white wine (or cider, sherry or any vinegar)
2 tablespoons Dijon mustard (or grainy mustard or 1 tablespoon mustard powder)
250ml single cream (or double cream, mascarpone, sour cream or whole milk)
200ml water
Butter, for frying

For the crumble:

25g butter (salted or unsalted is fine)
50g plain flour (ideally use plain flour, but wholemeal also works well)
15g rolled oats (ideally use oats, but if not add more flour or ground almonds)
10g parmesan (or any hard cheese, such as pecorino, cheddar, etc)
Sea salt and freshly ground pepper

Method

Preheat the oven to 220°C/200°C fan/gas mark 7.

Halve, peel and thinly slice the onion. Halve the mushrooms. Remove the rosemary leaves from their stalks and finely chop, discarding the stalks. Peel then thinly slice the garlic cloves.

Add a generous knob of butter to a large saucepan set over a medium heat and once hot, add the onion and mushrooms. Fry for 5 minutes, stirring often, until softening and starting to caramelize.

Meanwhile, thinly slice the sprouts and tear the cooked turkey into bite-sized chunks.

When the onion and mushrooms have had 5 minutes, add the sliced sprouts, stir to combine and fry for another 5 minutes, until softening. Next, add the rosemary, garlic and a good pinch of seasoning to the pan and fry for a couple of minutes, until fragrant. Stir often to avoid the garlic burning.

Add the flour to the pan, stir to coat all the ingredients and let it ‘cook out’ for a minute, then add the wine and let it bubble away until it’s almost fully absorbed. Add the mustard, cream, water and turkey. Stir very well to fully combine, while it comes to the boil. Taste to check for seasoning (it will need a generous amount), then remove from the heat and divide evenly between your pie dishes.

Next, make the crumble. Chop the butter into small cubes, then add to a large mixing bowl with the flour and a pinch of seasoning. Rub between your fingers to make rough, sandy breadcrumbs, then add in the oats and grate in the parmesan. Mix it all together to combine, then scatter over the mustard turkey filling in the pie dishes.

Place the dishes on a large baking sheet, then transfer to the top shelf of the preheated oven and bake for 40 minutes until cooked, golden and bubbling away.

Let sit for a couple of minutes out of the oven, then serve.

Goes well with:
Steamed greens, and I actually love this with oven chips on the side…

Leftovers:
Just reheat and scoff. No better way with this one.

Fridge Raid by Megan Davies (£18.99, Ryland Peters & Small) is out now

3 turkey recipes to make the most of your Christmas leftovers