Instructions: 1. Preheat the oven to 190 C, 375 F, Gas Mark 5.

2. Sieve the flour into a bowl, add the cheese and mustard powder and mix well. Add the 125g (4oz) melted butter and 1-2 tablespoons of water and bind together to form a soft dough.

3. Mould the pastry into a 20cm (8inch) loose-bottomed flan tin, prick the base and bake blind for 15 minutes.

4. Meanwhile, prepare the filling. Melt the remaining 15g (1/2oz) butter in a saucepan, add the onion and cook gently for 2-3 minutes until soft. Add the turkey, almonds, cranberries, freshly chopped parsley and seasoning and mix well.

5. Beat together the creme fraiche and eggs and pour over the turkey mixture, mix well. Pour into the pastry case and place in the preheated oven. Cook for 35-40 minutes, until firm to the touch and lightly golden brown. Alternative fillings can be used including other left over meats or fish.

For a vegetarian flan chopped mixed vegetables and grated cheese is ideal.

NOTES : A delicious way to use up some of the excess turkey! Serve with salads and jacket potatoes.

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