Step 1

Line an 8-inch tart case with the pastry and blind bake.

Step 2

Scatter the leftover turkey, crumbled Stilton and cranberry sauce into the baked tart case.

Step 3

Whisk the eggs, cream and milk together, season with salt and pepper then pour into the tart case.

Step 4

Bake at 180°C for 35/40 mins until set and golden.

Step 5

Whilst the tart is baking, mix the celery, onion, orange, olive oil and balsamic together in a bowl, season with salt and pepper and enjoy with your warm tart!

Step 6

Cook turkeys less than 4kg for 20 minutes per kilo, plus 70 minutes. Cook turkeys more than 4kg for 20 minutes per kilo plus 90 minutes. If stuffing, stuff the neck cavity only and allow 20 minutes extra cooking time per 500g of stuffing.

Step 7

Remove the tin foil an hour before the end of cooking time.

Step 8

Test if the turkey is cooked by inserting a skewer between the breast and thigh – the juices should run clear. If the juices are still pink, return to the oven for 15 minute intervals until cooked.

Step 9

Remove from the oven and cover again with foil. Leave to rest in a warm place and allow to rest for a minimum of half an hour, but preferably for an hour.

Step 10

Your turkey is ready to serve.