Tom's turkey, sausage and bacon pie This recipe is from Tom Aikens of Tom's Kitchen. For me, seeing so many vegetables go to waste each day is criminal - just because a few outer leaves are bruised, or the stalks are soft, it does not mean they are destined for the bin. Tom’s Kitchen specialises in serving British comfort food, and it doesn’t get much better than a pie to use up those Christmas leftovers. This recipe is a great way to make the most of turkey pieces, leftover herbs and vegetables, and even spare sausages and bacon from those family fry-ups on Christmas morning and Boxing Day. It’s an easy recipe to do, especially if you buy in quality puff pastry, and a great way to clear out the fridge of cooked meat and surplus vegetables. Ingredients (serves 6) 150g puff pastry 260g chopped leeks 120g onion 4g fresh thyme 40g butter 100g or 8 rashers cooked smoked bacon 3g salt 4 leftover cooked sausages 15 turns of milled black pepper 20g plain flour 250ml turkey stock made from the turkey bones 250ml double cream 1 tbsp chopped parsley 500g cooked, leftover roast turkey meat Method Place a shallow pan on a low to medium heat and add the butter. When it has melted, add finely diced onion, thyme, salt, pepper and cook with a lid on the pan so the onions sweat and they don’t colour. Cook for 8-10 minutes slowly, stirring them now and again. Slice the bacon thinly and slice the sausages into 1cm pieces. Add the bacon and sausage to the pan and cook for 1-2 minutes still with the lid on and then remove the lid and add the flour. Cook out for one-minute stirring, then add the hot stock and double cream, bring to a slow simmer then cook for a further two to three minutes. Roughly flake the turkey meat in large pieces. Add the turkey pieces to the pan and cook for 3-4 minutes, then remove from the heat and leave to cool, add the chopped parsley and pour the filling into an 8-inch pie dish. Roll out the puff pastry to approximately 3mm thick. Lay the pastry over the pie dish and seal the edges by crimping the pastry around the edge. Brush on a little egg wash and place into the oven for 30 minutes at 180˚c. The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.