Kentucky hot brown with leftover turkey

Cut the crusts off thick slices of bread and arrange them in an ovenproof dish (cast iron here). Tuck quarters of Roma tomato in at the sides.

Cut thick slices, about half an inch, from the middle of the turkey breast and lay them on the bread.

Put the dish and two slices of thick-cut bacon into a 400F oven.

Melt the butter, add the flour and cook a blonde roux: cook out the raw flour without adding colour.

Add the cold heavy cream and whisk; cold liquid keeps the roux from clumping.

Grate Pecorino Romano and whisk it into the thickened bechamel essentially off the heat until melted (nutmeg optional), making a thick Mornay. Season lightly with salt and pepper; reheat a little while whisking to smooth it.

Bake the bread, tomatoes and turkey 10 to 15 minutes until the bread starts to toast and the turkey is heated through; the bacon should be about half cooked.

Flip the toast crispy side down so it does not go soggy. Coat the turkey completely with about half a cup of the sauce and sprinkle with a little paprika.

Lay the half-cooked bacon over the sauce in a crisscross and return to the oven until the sauce is bubbly and brown and the bacon fully crisp.

Finish with more grated Pecorino and chopped parsley; wrap a towel round the hot handle to serve.