Step 1

This step is only for those not using leftover turkey! Heat a pan of salted water to the boil. Place the turkey breast into the water and reduce the heat to the most gentle poach and cook for 15 minutes. Scoop the breast out of the water, check that the thickest part is cooked and then leave to cool (return for another 10 minutes if it’s not quite done).

Step 2

Preheat an oven to 190°C. Peel and slice the red onion and fry in a pan with the olive oil for a few minutes to soften and begin to colour a little. Peel and crush the garlic and add that to the pan for another minute of cooking before transferring all the onion and garlic into a mixing bowl. Boil a kettle and pour over the spinach in a large bowl to wilt it for 30 seconds before draining and squeezing as much liquid out of the leaves once it’s cool enough to handle. Slice the corn off of the cob with a sharp knife and add to the red onion bowl with the chopped, wilted and dried spinach, crème fraiche and mustard. Stir and season to taste.

Step 3

Pull the turkey breast into strips and add to the crème fraiche mixture before transferring the whole thing into an oven-proof dish.

Step 4

Rub the cold butter into the plain flour in a mixing bowl to get something that resembles breadcrumbs (you can also do this in a food processor for ease). Stir in the cornmeal, paprika, oregano, garlic granules and a pinch of salt and pepper.

Step 5

Scatter over the turkey base and then bake for 20 minutes until golden and cooked on top and the filling is bubbling nicely. Serve with freshly steamed or boiled green veg. Serves 4-6