Paul Rankin served up a leftover turkey with chestnut and apple stuffing pie on Saturday Mornings with James Martin.

The ingredients for the pie: puff pastry (all butter) – 2 sheets, 600g leftover turkey meat, skin removed, cut into 4cm chunks, 150g cooked ham, 150g chestnuts, cooked, 300g pork sausage meat, 100g fresh bread crumbs, 1 medium red onion, 2 cox apples, peeled, cored and diced, 8 tbsp fresh parsley, chopped, 1 egg, freshly ground black pepper, Egg yolk to glaze and gravy to serve.

For the beetroot cranberry puree: 350g cooked beetroot, cut into wedges of large dice, 1 medium onion, 1 garlic clove, 3 tbsp red wine vinegar, ½ can chopped tomatoes, 1 tsp sugar, Salt and pepper and a handful of cranberries.

For the potato salad: 400g salad potatoes (ratte or charlotte), 2-3 eggs, hard boiled and chopped, 150g store bought mayo, 3 tbsp extra virgin olive oil, 1 tbsp Dijon mustard, 2 spicy onions, finely chopped, Salt and pepper.

See more recipes form James in his book titled: Home Comforts, available from Amazon now.