Wednesday, 24 December 2014


Chef Rachel Green is the Select Lincolnshire Champion and demonstrates at many of our events. A Lincolnshire farmer's daughter, Rachel had 20 years as a chef before developing a TV career.

This is a great way to use leftover turkey and ham and it freezes beautifully. If not freezing, keep refrigerated and eat within 3 days of the turkey being cooked.

Serves 6
Preparation time 15 minutes, plus chilling
Cooking time 5-10 minutes

  • 150g/5oz butter
  • 1 clove garlic, peeled and chopped
  • 400g/14oz cooked Golden Turkey meat, white and dark, roughly chopped
  • 100g/4oz cooked ham, roughly chopped
  • 1 tsp grated nutmeg
  • A pinch ground mace (Optional)
  • 2 tsp lemon juice
  • Pinch cayenne pepper
  • 1 tbsp chopped fresh flat-leaf parsley
  • Sea salt and freshly ground black pepper
  • 1 tbsp capers, rinsed (Optional)
  • 1 x 400g/14 oz loaf sour dough bread, sliced and griddled or toasted, to serve.
Clarified butter seal
  • 150g/5oz butter
  1. In a large pan, melt the butter slowly and soften the garlic without browning. Add turkey and ham and mix well. Add the nutmeg, mace, lemon juice, cayenne pepper and chopped parsley. When heated through, place all the ingredients in a food processor and whizz to a rough, coarse consistency. Season with salt and pepper to taste then stir in the capers, if using.
  2. Pack the mixture into 6 small ramekins, earthenware pots or Kilner jars and place in the refrigerator to chill.
  3. To make the clarified butter seal, put the butter in a small pan over low heat until melted. Remove from the heat and cool a little. Skim off any foam and discard then carefully pour off the clear yellow fat (the clarified butter) into a container, discarding the milky residue left behind in the pan.
  4. Pour the clarified butter over each ramekin to seal the potted turkey. If liked, you could top the clarified butter with juniper berries, a bay leaf or some chilli flakes, to garnish. Leave to set then serve with the sourdough soldiers.

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