Chicken or Turkey Korma

This is another great way to use up any turkey leftovers.

• 800g skinless and boneless chicken or turkey, thighs or breasts, preferably

• 2 medium onions

• 1 fresh green chilli, optional

• 1 thumb-sized piece of fresh root ginger

• 1 small bunch of fresh coriander

• 1 x 400g tin of chickpeas

• 1 groundnut or vegetable oil

• 1 knob of butter

• 1/2 x 290g jar of Patak's korma curry paste

• 1 x 400ml tin of coconut milk

• 1 small handful of flaked almonds, plus extra for serving

• 2 heaped tbsp desiccated coconut

• 1 sea salt and freshly ground black pepper

• 500g natural yoghurt

• 1 lemon

Cut the chicken or turkey into approximately 3cm pieces. Peel, halve and finely slice your onions. Halve, deseed and finely slice the chilli, if you're using it. Peel and finely chop the ginger. Pick the coriander leaves and finely chop the stalks, and drain the chickpeas.

Put a large casserole-type pan on a high heat and add a couple of lugs of oil. Put the thighs into the pan, if using, stir around and brown lightly on all sides for 5 minutes (if using breasts, don't put them in yet). Push the chicken to one side of the pan. Stir in the onions, chilli, ginger and coriander stalks with the butter. Keep stirring it enough, so that it doesn't catch and burn, it should turn golden all over this normally takes around 10 minutes.

Add the korma curry paste, coconut milk, half the flaked almonds, the drained chickpeas, desiccated coconut and sliced chicken breasts (if using). Half fill the empty chickpea tin with water, pour it into the pan, and stir again. Bring to the boil, then turn the heat down and simmer for 30 minutes with the lid on. Check the curry regularly to stir and make sure it’s not drying out, add extra water if necessary.

When the chicken is tender and cooked, taste and season with salt and pepper. Serve with boiled rice, adding a few spoonfuls of natural yogurt on top of the korma, and sprinkle over the rest of the flaked almonds. Finish by scattering over the coriander leaves, and serve with lemon wedges for squeezing over

Chestnut, bacon and cranberry stuffing

• 100g dried cranberries

• 50ml ruby port

• 1 small onion , chopped

• 2 rashers unsmoked back bacon , cut into strips

• 50g butter

• 2 garlic cloves , chopped

• 450g sausagemeat

• 140g fresh white or brown breadcrumbs

• 2 tbsp chopped fresh parsley

• ½ tsp chopped fresh thyme leaves

• 140g peeled, cooked chestnuts, roughly chopped

• 1 medium egg , lightly beaten

Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.

Allow the mixture to cool slightly, then mix it with all the remaining ingredients, including the cranberries and port, adding enough egg to bind. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.

To Cook: This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190°C/fan 170°C /gas 5 for about 40 minutes, until browned, make sure they product is piping hot and cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls, they can be tucked around the turkey or done in a roasting tin of their own, they take around 30-40 minutes, or until crisp and nicely browned on the outside.

Sage and onion stuffing

• 2 onions , sliced

• 25g butter

• 1 small Bramley apple , peeled, cored and diced

• 2 x 400g packs meaty Cumberland sausages , removed from their skins

• handful sage , leaves chopped, plus extra for topping

• 140g granary breadcrumbs

Fry the onion in the butter for 5 mins, then add the apple and cook briefly. Let it cool, then mix with remaining ingredients and seasoning.

The mixture can be stuffed into the to neck end of the bird, but it is generally better and easher to cook separate rolled into balls, or pack the mixture into a 1kg loaf tin and top with extra sage leaves. Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

Turkey pie

• 2 rashers smoked streaky bacon, roughly chopped

• ½ bunch of fresh thyme, leaves picked

• olive oil

• a large knob of butter

• 2kg leeks, washed, trimmed; white end chopped into chunks, green end finely sliced

• sea salt and freshly ground black pepper

• 800g cooked white turkey meat, torn into big chunks (brown too if you want)

• 2 heaped tablespoons plain flour, plus extra for dusting

• 2 pints turkey, chicken or vegetable stock

• 2 tablespoons of crème fraîche

• 1 x 500g packet puff pastry

• 11 jarred or vac-packed chestnuts, roasted and peeled

• 3 sprigs fresh sage, leaves picked

• 1 egg, preferably free-range or organic, beaten

This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.

Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a drissle of olive oil and the butter and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30-35 minutes, stirring every 5 to 10 minutes to make sure they don’t burn. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.

When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan, and then start to roll out your pastry.

Get a deep baking dish roughly 20 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray.

Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. Then the pie is ready.