Find yourself facing half a turkey, assorted veg and the last of the cheese board once guests have scarpered? The clever folks at Le Creuset have just the thing: a totally tempting recipe for a simple post-Christmas supper (without a tired old turkey sandwich in sight). .
- Onion sauce
- 165g butter
- 6 medium onions, chopped
- 120g plain flour
- 1,5 litres vegetable or chicken stock
- 600ml double cream
- 3 tsp coarsely ground black pepper
- 1½ tsp ground nutmeg
- Salt to season
- 1 to 1,2kg cooked turkey meat, roughly chopped
- 900g cooked ham, roughly chopped
- 500g cooked Brussels sprouts, cut in half
- 1 to 1,2kg mixed cooked vegetables such as carrots, leeks, green beans, peas, asparagus or broccoli
- 230g fresh white breadcrumbs
- Zest of 1 lemon
- 140g strong Cheddar cheese, grated
- Preheat the oven to 190°C.
- To make the sauce, melt the butter in a cast-iron Signature Roaster over low to medium heat on the hob; add the onions and gently sauté for 4 to 5 minutes until softened and lightly caramelised, stirring occasionally.
- Stir in the flour and continue to cook for 1 minute. Remove the roaster from the heat and, using a silicone whisk, stir in the stock a little at a time, followed by the cream, until smoothly incorporated.
- Return the roaster to the heat, bring to a simmer and cook while stirring until thickened. Add the pepper, nutmeg and season to taste with salt.
- Stir the leftovers and any optional ingredients into the sauce and heat for 2 to 3 minutes.
- To make the topping, combine the breadcrumbs, herbs, lemon zest and cheese, and sprinkle over the top of the sauce. Transfer to the oven and bake for 20 to 25 minutes until golden and bubbling. Serve with crusty bread.