Richard Bainbridge served up tasty ham and piccalilli vol-au-vent on Saturday Kitchen.

The ingredients for the pastry are: 320g packet of puff pastry and 1 free-range egg, beaten.

For the sprout slaw: 4 Brussels sprouts, finely sliced, 1 chilli, finely chopped, 1 lime, juice only, 2–4 fresh sage leaves, salt and freshly ground black pepper.

For the filling: 200g leftover baked ham or braised ham hock (any cooked ham works), 1 tbsp chopped fresh chives, 1 tbsp chopped fresh sage, ½ lemon, zest only, salt and freshly ground black pepper.

For the piccalilli dressing: 300ml malt vinegar, 2 tbsp English mustard powder, 1 tbsp ground coriander seeds, 1 tbsp mustard seeds, 1 tsp ground turmeric, 1 tbsp cumin seeds, 2 tbsp plain flour, 100g caster sugar, 2 bay leaves and pinch salt.

To garnish (optional): fresh chives, chopped, fried sage leaves and pork scratchings.

See more leftover ham recipes in the book titled: Recipes for Leftover Christmas Ham available from Amazon now.