2 onions, finely chopped 1 eating apple, cored and chopped 2 tbsp olive oil 1 tsp dried sage, or 5 sage leaves, chopped 2 tbsp plain flour 300ml vegetable or chicken stock 2 tbsp wholegrain mustard 2 tbsp runny honey 400g-500g leftover turkey, shredded about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced
1.Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey. 2.Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.