Serves 4-6
Ingredients
1 dssp dry mustard powder
4 tbsp Worcester sauce
4 tbsp chutney
1 lemon, juiced
Salt and pepper
The remnants of 1 Christmas turkey
Method
Mix all the ingredients, save for the turkey, to make the devilling paste. Cut the leftover meat off the turkey breast, and cut off the wings and legs in their entirety. Cut the thighs off the legs. Slash all the meat quite deeply with a sharp knife. Spoon the devilling paste over the turkey bits, making sure it gets well into the slashes. Work it in with your hands. Leave for an hour. Now put under a hot grill for 10 to 12 minutes—don’t put it too close to the flame, or the meat will dry out too much—and serve hot.
