Turkey, Stilton, chicory and walnut salad

First, poach the turkey. Add the leg to a pan of water and bring to the boil with the thyme, bay leaves, carrot, onion, celery stick, leek and head of garlic. Once boiling, reduce to a simmer, cook for 10 minutes and allow to cool in the water

Once cool, remove the leg from the broth, remove the skin and discard. The broth can be used to make soup or stock

Shred the meat into bite-sized pieces, removing all bones and sinew as you go. Add the picked meat to a large mixing bowl

Add the celery, celery leaves, apple, half of the Stilton and the toasted walnuts to the bowl with the turkey and toss well to combine

In a small bowl, whisk together the rest of the Stilton with 30ml of boiling hot water, adjusting until it reaches a rich, smooth, dressing consistency

Add the dressing and vinaigrette to the turkey salad and season with salt and pepper to taste. Gently combine the chicory leaves with the turkey salad, pea shoots, chervil and lettuce. Serve immediately