Christmas Ploughman’s Lunch

1. Melt 200g butter in a medium saucepan over a low heat. Remove any froth that comes to the top of the pan then pour the melted butter into a clean jug leaving any white sediment on the bottom of the pan behind.

2. In a bowl mix the turkey, parsley, onions, paprika and cider vinegar with 5 tbsp of the melted butter. Divide the turkey between 4 large ramekins and press down with the back of a spoon. Divide the remaining butter between the ramekins and put sage leaves on top of each one, pushing the leaves down just below the surface of the butter. Cover and chill for at least 2 hrs to set.

3. Take the pots out of the fridge 15 mins before you want to serve to soften the butter slightly. Arrange on individual boards, each with a small pot of cranberry sauce, 2 small slices of toast, a wedge of each cheese and a few extra pickled onions.

NOTE: THIS RECIPE DOES NOT CONTAIN ENOUGH FRUIT/VEGETABLES TO CONTRIBUTE TO A 5-A-DAY PORTION. TO ACHIEVE THIS, AN ADDITIONAL 280g OF VEGETABLES/FRUIT WOULD NEED TO BE ADDED TO THIS RECIPE.