Jamie Oliver served up a tasty hodgepodge pie with leftover Christmas turkey and stuffing on Jamie: Keep Cooking at Christmas.

The ingredients are: 2 rashers of higher-welfare smoked streaky bacon, 25 g unsalted butter, olive oil, 2 sprigs of fresh rosemary, 2 leeks, 2 field mushrooms, 2 teaspoons wholegrain mustard, 50 g plain flour, 1 litre organic chicken stock, 2 tablespoons creme fraiiche, 500 g leftover cooked turkey and/or stuffing, 200 g Brussels sprouts , (uncooked), 2 tablespoons cranberry sauce and 1 large free-range egg.

For the pastry: 500 g plain flour , plus extra for dusting, 250 g cold unsalted butter and 1 large free-range egg.

See Jamie’s Christmas recipes in his book titled: Jamie Oliver’s Christmas Cookbook available from Amazon now.