Leftover Chicken + Butter Bean Crumble

Directions

1. This recipe relies on a really good stock, so make sure you make the stock with plenty of veggies, herbs and we like to throw in a few juniper berries too for this recipe. Reduce the stock down so that it’s rich and flavourful.

2. First, make the roux by melting the butter in a big pan over a medium heat, add the sieved flour and mix to a paste. Add the sherry to the roux, stirring all of the time letting the liquid dissolve. Then add the turkey stock and excess bean stock from the jar, a ladleful at a time, until it becomes a thick sauce.

3. Add the chopped herbs and cream, then check for seasoning. Add the butter beans with the rest of their bean stock, breaking them up with your hands as you add them to thicken the sauce. Finally, add the turkey meat. You want the mixture to be as thick as a pie filling, so reduce the sauce further if it’s looking loose, or add some more stock if it’s beginning to clump up.
4. Finally, to make the crumble topping, fry off the bacon lardons in the frying pan. Once they’re looking golden and crispy, add the butter and then the breadcrumbs. Cook until golden and then, once cool, fold through the parmesan cheese.
5. Place the leftover turkey and sauce mixture into a pie dish, sprinkle with the crumble and finish in the oven at 180˚C/350˚F/gas mark 4 until heated through, about 20 minutes.
6. Serve with some greens, dijon mustard or a good quality ketchup.