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Add the reserved liquid from cooking the leeks. Add the turkey, ham, stuffing and leeks to the béchamel and stir very gently – be careful as you don’t want the meat or leeks to break up.

Cover with the cream and stock and simmer until the sauce starts to thicken. Add the turkey, ham, mushrooms, cayenne and herbs then season to taste with salt and freshly ground black pepper and ...

Sauté the leeks and garlic in the butter until the leeks have softened. Mix the turkey, ham and vegetables with the leeks and scoop into an ovenproof dish. Mix the cream, mustard and gravy ...