250g of roasted vegetables from your Christmas dinner e.g squash, parsnips and carrots, diced
6 tbsp milk
250ml unsalted chicken stock, or water
½ tsp fresh thyme, chopped
20g frozen peas
60g cooked turkey, diced
1 tbsp Parmesan cheese, grated
1. Put half of the roasted vegetables into a bowl. Add the milk and blend until smooth.
2. Spoon into a saucepan, add the water or stock and stir until smooth.
3. Put the remaining vegetables onto a board. Roughly chop into small pieces. Add the vegetables, peas, turkey and thyme to the pan.
4. Stir over the heat until the peas are cooked. Stir in the cheese.
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