Dean Edwards served up a tasty turkey pesto pasta made from leftover turkey and bacon and cashew nuts on Lorraine.

Ingredients: 240g farfalle pasta and 400g leftover turkey, shredded and 100g smoked pancetta lardons.

Cashew Pesto: Large bunch of fresh basil, 1 small clove garlic, peeled, 70g cashew nuts, 70g Parmesan cheese, grated, Lemon juice to taste, 50ml extra virgin olive oil and Parmesan cheese for serving.