This dish brilliantly uses up not only the leftover Christmas dinner, but also the duck or goose fat from the roast potatoes.
*This recipe serves 6 to 8.
1. Warm the fat in a large saucepan with the thyme, lemon peel, allspice and salt. Simmer for 5 minutes, then add the slices of turkey and ham and remove from the heat. Set aside until cool enough to handle. Using a slotted spoon, remove the turkey and ham to a plate.
2. Fill a 900g non-stick loaf tin with alternate layers of turkey, ham and leftover vegetables, drizzling a tablespoon of fat over each layer to help bind them together.
3. Once the loaf tin is full, cover with three layers of greaseproof paper. Place kitchen weights or tins of beans on top of the paper lid and leave to chill overnight in the fridge.
4. Remove the terrine from the fridge 10 minutes before serving. Turn it out onto a serving platter and cut into slices with a sharp knife. Garnish with fresh chives and serve cold.