The pefect meal for using up left-over Christmas foods.


  • cold turkey and ham
  • carrots/turnips/parsnips etc - fresh or cooked (if left over)
  • onions & mushrooms
  • chopped garlic
  • 75 g butter
  • 75 g flour
  • 1 pint milk
  • 90 ml cream
  • 50 g grated parmesan
  • crumble topping:
  • 170 g breadcrumbs
  • 75 g butter
  • chopped parsley
  • 30 g parmesan cheese
  • 20 g flaked almonds


  • Make up white sauce by melting the butter and adding in the flour to make up a paste or a roux.
  • Cook this mixture for about 90 seconds just to take out the sharp taste of flour.
  • With the aid of a whisk, slowly add the milk and continue to stir using a wooden spoon until the mixture thickens. Make sure that you take away all roux from around the sides of the saucepan.
  • If desired you can pop in a little white wine and then add your ream to enrich the sauce. Grated parmesan can be added at this time as well.
  • Cook the sauce slowly for about 5 minutes stirring at all times.
  • Season the sauce to suits your own tastes and requirements
  • Pan Fry 1/2 medium onion, 2 cloves of Garlic and about 8 mushrooms and add this to the sauce together with your chopped up meat and vegetables.
  • Pour this mixture into a casserole dish or individual dishes and set aside.
  • To Make Crumble:
  • Melt butter slowly in a saucepan on a low heat. Add breadcrumbs, chopped parsley, flaked almonds and parmesan cheese to the saucepan and mix thoroughly.
  • The mixture should resemble a relatively dry stuffing mixture.
  • Assembly:
  • Spoon the savoury crumble mixture over the top of the chicken mixture.
  • Bake at 180°C for 30 minutes until piping hot!
  • Serve with a crisp green Salad.

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