• 3 slices of sourdough
  • 3 tablespoons butter, at room temperature
  • 2 tablespoons quince jelly
  • 100 grams leftover roast turkey meat
  • 40 grams Stilton, crumbled
  • 120 grams grated cheddar mozzarella mix, divided into 3
  • 100 grams leftover bubble and squeak
  • 4 pigs in blankets, sliced in half lengthways
  • 100 millilitres turkey gravy, to dip


  1. Heat a heavy frying pan over a medium-low flame, and preheat your oven to 180C/160C fan.
  2. Generously butter one side of each slice of bread. Turn one over and spread the quince jelly onto it then lay the bread, butter side down, in the hot pan. Top with the turkey meat, crumble over the Stilton and sprinkle over 40 grams of the grated cheese. Put another slice of bread on top, butter side up, and use a large fish slice to press the top slice down. Let it cook slowly for a few minutes, until the cheese has melted and the bottom slice is golden brown, then carefully turn it over.
  3. Once you’ve flipped the sandwich, sprinkle another 40 grams of grated cheese on top. Add the bubble and squeak and spread it evenly over the sandwich. Arrange the pigs in blanket halves on top, followed by the last 40 grams of grated cheese. Top wth the last slice of bread, butter side up, and press the whole sandwich down gently to compact it.
  4. Cook until the underneath has turned golden brown and then carefully turn it over again. Continue to cook over a medium-low heat until the slice of bread at the bottom is golden brown - if the cheese isn’t fully melted, put the sandwich into the pre-heated oven for 3-4 minutes to finish it off. Once hot and melted all of the way through, serve with a hot gravy dip on the side.