Turkey Pasta

The secret of this turkey dish lies in the dressing which still has a festive air about it and just enough alcohol to raise drooping spirits the morning after the night before.

Of course you can leave the grog out of it if you wish, or replace it with fruit juice. My recipe serves four people.

• 250g pasta bows ('farfalle' in Italian)
• 1tbs olive oil
• 300g leftover turkey, chopped
• 4 tomatoes, skinned, deseeded and sliced
• 1 can sweetcorn kernels, drained
• salt and pepper

Dressing:

• 3tbs mayonnaise
• small pot of plain yoghurt
• 4tbs creme fraiche
• 3tbs tomato sauce (ketchup)
• 2tbs port
• pinch of soft brown sugar

Cook in the pasta in salted water, adding the tablespoon of olive oil. When cooked 'al dente' drain and immediately refresh in iced cold water. Drain thoroughly and mix with the turkey, tomatoes, sweetcorn, salt and pepper.

To make the dressing simply whisk all the ingredients together and then stir the mixture into the pasta. A crisp green salad and crusty sourdough bread goes well with this.

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