FOOD & ENTERTAINMENT Recipe time! Turkey Parmentier


Ian Senior of Keelings Fish Bar, Racecommon Road Barnsley cooks up leftover turkey with a classical French potato-topped pie.


An accompaniment of buttered cabbage with a little chilli and apple makes for a wonderful warming winter dish.


Ingredients: For the topping


1.5kg of floury potato, such as Maris Piper 25g butter 2 tbsp cream


2 free range egg yolks Salt black pepper


For the filling 30g butter


5 large banana shallots, peeled and halved 4 carrots, chopped 2 sticks celery, chopped 1 garlic clove, finely chopped


3 tbsp white wine (sauvignon blanc works well) 1 tbsp tomato puree


3 large tomatoes, peeled and chopped 350ml chicken stock 600g leftover turkey, shredded (you could use chicken, ham, pork or mixed) 8 olives, stones removed and halved 2 tbsp chopped fresh parsley 50g Gruyere cheese


On the side Green cabbage cut extra thin


2 green chillies, seeds removed chopped finely 2 rustic apples, peeled and diced For the recipe you will need a 20 x 30cm ovenproof dish


Method: For the topping, boil the potatoes in salted water until tender. Drain and let them steam off, push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and keep warm. For the filling, melt the butter in a large saucepan. Add the shallots, carrots and celery and gently sweat until soft, then add the garlic. Pour in the wine and cook for a further 2 minutes. Stir in the tomato puree, chopped tomatoes and stock and cook for 10-15 minutes until thickened. Add the shredded meat, olives and parsley. Season with salt and pepper. Preheat the oven to 180c/ 160c fan or Gas 4. Put the filling into the ovenproof dish and top with the mash. Grate over the gruyere and bake for 30-40 minutes until hot and the potato is golden brown.


Thinly sliced cabbage cooked gently in a tablespoon of butter with chopped green chilli and diced rustic apple makes the dish.


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