Home for the holidays

Inspirational recipes to see you through the festive season, including turkey and ham raised pie, cornbread with harissa-stewed tomatoes, avo and poached eggs, victoria sponge with spiced Christmas curd and the ultimate Boxing Day sandwich

21/2 HOURS + COOLING + CHILLING OVERNIGHT SERVES 6-8|A LITTLE EFFORT This pie uses hot-water crust pastry, made with lard, for an authentic texture. We fitted the pastry to a traditional oval raised pie tin, available from lakeland.co.uk

turkey breast mince 200g

cumberland sausages 3, skinned

sage a small bunch, finely chopped

dried breadcrumbs 50g

spring onions 3, finely diced

raw turkey breast 250g, cut into 5mm cubes

cooked ham or gammon 300g piece, fat and skin removed and thickly sliced

egg yolk 1 beaten, for glazing

gelatine 3 leaves

chicken stock 150ml

HOT-WATER CRUST PASTRY

lard 200g, plus extra for the tin

plain flour 575g

• Heat the oven to 180C/fan 160C/gas 4. Mix 100g of the turkey mince with the sausagemeat, half the sage, breadcrumbs and spring onion. Put the rest of the turkey mince in a bowl with the diced turkey and the rest of the sage and season well. Mix together with clean hands.

• Grease a raised pie tin or large loaf tin lightly with lard.To make the pastry dough, put 220ml water and the lard in a small saucepan over a medium heat until the lard melts. Pour into the flour and mix with a wooden spoon until smooth.

• Take 2/3 of the dough and line the tin, using your fingers to press the dough around the bottom, up the sides and around the top edge, leaving a slight overhang of around 1cm.The texture is a bit like playdough/putty so you’ll be able to mould it into an even layer.

• Add the ham, packing it neatly into the bottom. Add the sausage mix, again packing it in neatly, then finish with the turkey mix in an even layer.

• Brush the overhang of the pie with egg.To make the lid, roll or pat out the remaining dough into an oval shape. Use your hands to press the dough into the edges of the tin to get rid of any air bubbles. Pinch or crimp the overhang and the lid together. Make a hole in the middle of the lid then glaze with egg wash. Cook for 1 hour 40 minutes. Cool fully in the tin (do not remove from the tin).

• To make the jelly, soak the gelatine in water for 5 minutes and heat the stock until hot but not boiling. Remove the gelatine from the water and squeeze out any excess liquid, then stir into the stock to dissolve it. Cool to room temperature. Using a funnel, carefully pour the jelly bit by bit into the steam hole of the pie, waiting for a few seconds before each addition. If the liquid leaks from the bottom of the pie, chill it for 15 minutes for the jelly to seal the hole, then add the rest. Put the pie into the fridge to set overnight. Release from the tin to serve.

PER SERVING 692 KCALS|FAT 34.4G|SATURATES 13.3G CARBS 60.6G|FIBRE 5.1G|PROTEIN 33.5G|SALT 1.7G