Potted turkey

Ingredients

225g/8oz leftover turkey, brown and white meat
80g/3oz softened butter
¼ tsp cayenne pepper
nutmeg, grated
¼ lemon, juice only
extra butter for melting

Method

1. Place all the ingredients in a blender and blend, leaving a bit of texture.
2. Pour the mixture into ramekins, packing down firmly and put in the fridge to chill.
3. When turkey mixture is firm, melt extra butter and pour over top of each ramekin to seal and return to the fridge to set.
4. This dish should be served at room temperature so take it out of the fridge shortly before serving.
5. This dish works well spread on thinly sliced sour dough bread with dill pickles, gherkins and pickled beetroots.