INGREDIENTS

2 tablespoons of vegetable oil

50g butter

100 - 150g chestnut mushrooms

100mi Sherry

150ml chicken or turkey stock

200 ml double cream

800g leftover turkey

Small bunch of parsley

Small bunch of tarragon

2 cloves of garlic

Squeeze of lemon juice

METHOD

Slice your mushrooms, dice your onions, shred your turkey and crush your garlic.

Heat the oil in a deep frying pan and add the mushrooms, for four to five minutes until soft.

Add the butter, onions and garlic and cook for another 5 minutes until all are soft.

Add the Sherry and reduce your liquids by half. (flambé the sherry if you dare!)

Add the turkey stock, turkey leftovers and the cream and stir and let simmer on a low heat until the sauce has thickened but no longer than 10 minutes

Take your pan off the heat and season to taste.

Add your herbs and a squeeze of half a lemon, mix and serve .