Tom Parker Bowles served up cheese toasties with turkey gravy and mushroom sauce for the festive season on Saturday Kitchen.

The ingredients for the mushroom sauce are: 30g unsalted butter, 3 spring onions, sliced, 2 garlic cloves, finely chopped, 250g mushrooms, finely sliced, 500ml vegetable stock, 3 tbsp white miso paste, 60ml double cream, salt and freshly ground black pepper.

For the turkey gravy: 125ml white wine, 500ml turkey or chicken stock and dash tabasco.

For the toastie: 2 slices sourdough, butter, for spreading, 200g grated cheddar, preferably Montgomery, 6 thin slices Ogleshield cheese, or gruyere/comte and sliced pickles, patted dry with kitchen towel.

To serve : 4 spring onions, finely chopped.

Tom’s book titled: Fortnum & Mason: Time for Tea is available from Amazon now.