Step 1: On a medium heat melt the butter in a large pan and add the onion and mushrooms
Step 2: Stirring occasionally, fry the onion and mushrooms until the onions start to turn golden brown.
Step 3: Add in the crushed garlic and stir
Optional: Add a splash of brandy after you fry the onions, mushrooms and garlic
Step 4: Cook for a few more minutes then add the double cream and mustard.
Step 5: Bring the mixture to the boil, then add the turkey and ham and then simmer for around 10 minutes
(If after 10 mins the sauce hasn’t reduced that much, add a little cornflower to thicken.)
Step 6: Once cooked add the lemon juice, season with salt and pepper and serve straight away
Food Standards Agency (FSA) recommend that food is only reheated once, so follow this guidance when possible.
Serving suggestions: Serve with rice or pasta