Instructions: Combine the mayonnaise yoghurt red pesto sauce and sundried tomato paste in a large bowl and mix well.

Add the turkey or chicken celery spring onions and about half the grated parmesan.

Season with black pepper and blend together then turn the mixture into a shallow ovenproofdish.

Sprinkle with the remaining cheese and crushed crisps and dust lightly with paprika.

Bake on the grid shelf in the centre of the roasting oven for about 10 minutes until hot right through but not boiling.

The sauce may separate if you cook it for any longer.

Serve straightaway with a green salad.

This is a wonderful dish using up leftover cooked turkey. It must be really fresh not the very last al the leftovers as the cooking time is short. It is a spicy hot version of hot american chicken which is in my original aga book and is a very popular recipe.

Serves 4

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