There is something so comforting and homely about crumbles. Sweet, jammy, fruit-laden crumbles are a much-loved favourite at this time of year, but savoury crumbles can be just as delicious. This recipe is a wonderful way to use up your festive meat and cheese leftovers, totally transforming them into a tempting new dish to enjoy.



  • Preheat the oven to 180C. 

    Place a casserole dish over a medium heat. Add a knob of butter along with the shallots and garlic and gently cook until the onions have become translucent. 

    Turn up the heat slightly and add the bay leaves and leeks, then cook until the leeks have just begun to caramelise. Sprinkle a little flour over the veg and mix well. 

    Turn up the heat and pour in the wine. Allow the wine to bubble and reduce, then add the stock and crème fraiche, stir until the sauce has thickened. Add the cheese and stir until it melts. Then add the mustard and mix through the sauce. 

    Once the sauce is thick and glossy and full of flavour add the leftover turkey and gammon. 

    In a mixing bowl combine the breadcrumbs, nuts, oats cheese, parsley, salt and pepper. Sprinkle the mixture over the top of the creamy turkey, then place the dish into the oven and bake for 20-25 minutes or until the top is beautifully golden. 

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