Brian Turner cooks Sausage, bacon and boiled-egg pie with juniper creamed cabbage on Christmas Kitchen with James Martin.

Brian says: “This hearty pie makes good use of breakfast or Christmas leftovers and is ready in no time at all.”

The ingredients or the pie: 600ml chicken stock, 10 cooked leftover sausages, cut in half lengthways, 8 rashers cooked bacon, cut into 0.5cm strips, 200g mushrooms, sliced, fried in butter until golden-brown, 4 hard-boiled eggs, peeled and halved, 1 tbsp Worcestershire sauce, 2 tbsp chopped fresh parsley, 150ml double cream,375g ready-made shortcrust pastry, plain flour, for dusting, 1 egg, plus 1 egg yolk, beaten together.

For the juniper creamed cabbage: 150ml double cream, 1 Savoy cabbage, outer leaves and root removed, leaves shredded, large bowl iced water, 50g Wensleydale, grated, 6 juniper berries, ground to a powder and salt and freshly ground black pepper.