Ham and mushroom pie There are five elements to concentrate on here - the leftover ham, any wild edible mushrooms you may find out on a walk, leftover veg, old bread and some offcuts of cheese. A deliciously warming pie that can be eaten straightaway or frozen until needed. Ingredients 100g brandy butter 100g plain flour 250ml milk 750ml ham stock (using the liquid the ham was originally cooked in) A pinch of white pepper A pinch of nutmeg A pinch of mace Handful of picked thyme A couple of splashes of cider vinegar 500g wild mushrooms 1kg cooked ham, torn 400g misc. left-over cooked vegetables (including cranberry sauce) 500g bread 400g cheese – Any cheese can work for this so use anything that suits you and your family. For us, we love a very strong stilton and cranberry topping. Method Cook the brandy butter and flour in a large heavy bottom saucepan to make a roux. Slowly add milk to make a smooth thick white sauce. Add the ham stock and cook out for 3-5 minutes until the sauce has thickened. Shallow fry the mushrooms in a hot pan for a few minutes. Add the mushrooms, ham and vegetables to the sauce along with the spices and season to taste. Fill your designated freezing containers two thirds full. These can be large or small depending on how many you are feeding and freezer space! To make the pie topping, cut or tear the bread into small pieces roughly 1-2cm in size. Grate the cheese in to a bowl with the bread. Any cheese can work for this so use anything that suits you and your family. For us, we love a very strong stilton and cranberry topping. Mix up the bread and cheese using your hands and sprinkle over your pie. Cover and freeze. Recipe provided by Oliver Gladwin at The Shed, Nottinghill Gate (On behalf of the Sustainable Restaurant Association)Photo provided by Robert Peyton.