Step 1 Heat oven to 190’C/170’C fan/gas mark 5.

Step 2 Grease an ovenproof dish and place the chunks of chicken and ham evenly over the base.

Step 3 Heat the butter in a pan over a low to medium heat and sauté the leeks and mushroom for 5 minutes until softened.

Step 4 Stir through the flour and cook for 1 minute.

Step 5 Pour in the wine and stock, stirring until smooth. Cook for 1 min then stir in cream, tarragon and mustard.

Step 6 Season to taste, then pour over the ham and turkey.

Step 7 Whizz the bread in a processor with the parsley and oil to create the oily breadcrumbs and scatter over the dish.

Step 8 Bake for 25 to 30 mins until bubbling and golden and serve with salads or green vegetables.