Turkey Tetrazzini

I love this hearty pasta dish, made with leftover turkey, and am sure you will too! By Jo Hill.
All you need is:

21/2oz butter
juice of half a lemon
8oz sliced button mushrooms
2oz flour
1 pint turkey or chicken stock
10fl oz single cream
2 tbsp dry sherry
1lb cooked green tagliatelle
12oz chopped cooked turkey
1oz fresh breadcrumbs
1oz Parmesan cheese

Melt 1oz butter, add the lemon juice and fry the mushrooms for 5 minutes. Melt the remaining butter in a pan then stir in the flour. Cook for 1 minute then add the stock and cook for a further 2 minutes.

Off the heat, stir in the cream, sherry and seasoning. Add 15fl oz of the sauce with the mushrooms to the tagliatelle. Pour into an ovenproof dish.

Mix the turkey into the remaining sauce then sppon over the pasta. Sprinkle with breadcrumbs and cheese. Bake at gas mark 5, 190C, 375F for 30-40 minutes until browned.

Serve with a crisp green salad.