Recipes

A great way for using up leftovers when curling up in front of the telly to watch the Christmas movie. Add or subtract ingredients at will - include a slice of stuffing or leave out the tomatoes - it depends on what takes your fancy and lurks in the fridge.

Serves 2

    4 rashers of unsmoked middle bacon
    2 spring onions, chopped
    2-3 slices of roast turkey, white or brown meat
    2 ripe tomatoes
    2 tsp balsamic vinegar
    1/2 ripe avocado
    6 slices of sourdough, toasted
    Small bunch flat leaf parsley
    Sea salt and freshly ground black pepper

    For the mayonnaise

    1 medium egg
    1 tbsp French mustard
    200ml sunflower oil
    100ml extra virgin olive oil
    Juice of 1/2 lemon
    50g Stilton
    1 tbsp creme fraiche

Method

Fry or grill the bacon until crisp, remove from the pan and keep warm.

To make the mayonnaise, put the whole egg in the food processor with a tablespoon of French mustard. Whiz and slowly pour the sunflower oil into the machine until it is incorporated. Then add the olive oil, lemon juice, stilton and creme fraiche and season to taste Cut the tomatoes into thin slices and sprinkle with balsamic vinegar. Peel and slice the avocado.

To assemble the club sandwiches, spread the mayonnaise on one side of two slices of the bread then using a pair of scissors, snip over some parsley. Put the bacon rashers and spring onions with the avocado on top, snip over some more parsley and season. Finally spread the remaining slices of bread on one side with the mayonnaise and lay on top.

Perfect with Henrietta's Roast Potato Chips