Execution :

CHRISTMAS CASSEROLE, execution:

Preparation: 5mins
Cooking: 10mins
Serves 4

350g/12oz leftover vegetables such as roast potatoes, parsnips, carrots or sprouts
175g/6oz leftover turkey, a mixture of brown and white
30ml/2tbsp vegetable oil
6 large Lion Quality eggs, beaten
50g/2oz left over stuffing, crumbled
Handful of parsley to garnish

1. Heat a large non-stick frying pan. Chop all the vegetables into bite-sized pieces no bigger than 2cm. Tear or slice the turkey into bite-sized chunks.

2. Add the oil to the hot pan, then the vegetables and turkey. Sauté over a medium heat for 3-4mins or until the vegetables begin to crisp and are piping hot. Crumble in the stuffing.

3. Beat the eggs with salt and pepper, then pour into the pan. Stir gently for about 1min or until most of the egg has set. Shake the pan to level the surface and cook for 3mins until the base is golden and top almost set.

4. Pop under a hot grill and cook for 1min or until the top has set. Scatter over the parsley and serve hot in wedges with a spoonful of cranberry sauce.