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.