Post Christmas Feasting

Heres Jamies pie, as made by Marion on Tuesday eveningleftover turkey and leek pie

2 rashers smoked streaky bacon, roughly chopped
bunch of fresh thyme, leaves picked
olive oil
a large knob of butter
2kg leeks, washed, trimmed; white end chopped into chunks, green end finely sliced
sea salt and freshly ground black pepper
800g cooked white turkey meat, torn into big chunks 
2 heaped tablespoons plain flour
2 pints turkey, chicken or vegetable stock
2 tablespoons of crme frache
1 x 500g packet puff pastry
12 jarred or vac-packed chestnuts, roasted and peeled
2 sprigs fresh sage, leaves picked
1 egg, preferably free-range or organic, beaten

main courses | serves 6-8
Preheat your oven to 190C/375F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they dont catch. When your leeks are ready, add the turkey meat to them and stir. Add the flour, mix it in well then pour in your stock and stir again. Add the crme frache then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so its about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the gravy and serve with your pie, along with some peas.

Bob made Jamies Slow Roasted Marmalade Pork from the Sainsburys Christmas Magazine. [similar recipe here]

We had a brilliant evening great food [notice how the proud chef serves his meat on a wooden board, in true Jamie style!]

The coleslaw was colourful as well as tasty

Marion said later [as we played a riotous game of Pictionary] The trouble is, you always risk ending up on the blog now, when you spend time with Ang I dont think she knew I had already snapped her during dinner!

As I am typing this, Bob is preparing a turkey and ham casserole for Sundays lunch. It smells fabulous! This Christmas has certainly proved that I am related to a lot of very good cooks!