Forget turkey curry, here is the ultimate Boxing Day recipe from London’s St John restaurant.

Despite the fact everyone eats excessively over the festive period, one’s appetite is no match for the amount of food on the table. Wear comfy trousers, go for a run every morning, do what you like – you’ll never make room for it all. There will always be leftovers at Christmas. This is a fact. What is up for discussion, however, is what to do with said leftovers.

Assuming you’ll be having turkey at some point this year, we thought we would ask the owner (Mr Fergus Henderson) and head chef (Mr Jonathan Woolway) at St John, Spitalfields – London’s leading “nose to tail” restaurant – what they would do with any scraps. Sure, there’s nothing wrong with a cold turkey and cranberry sandwich, but why not step it up a level with this filling pie recipe devised by the experts?

“It may surprise you to learn that Fergus’ Christmas lunch is always a turkey,” says Mr Woolway. “This pie is the easiest, most delicious and flexible way to use up your leftovers. You can use any pastry you choose (although we would always favour suet) and, in fact, whatever bird your family chose for lunch would work equally well. Pheasant, goose, turducken... enjoy!”

Ingredients:

Serves 4-8 depending on how much turkey you have left

A knob of butter for frying 450g smoked lardons or pancetta 12 shallots, peeled A sprig of thyme A couple of bay leaves A splash of wine – red or white, or champagne Salt and pepper 1 pouch of Trotter Gear or 250g similar rich jellied pork broth Leftover turkey (1kg is ideal for 6) A ladle of chicken stock Shortcrust, puff or suet pastry A beaten egg, to glaze

Method:

Get a frying pan hot and add the knob of butter. Fry the lardons and shallots to brown then add the thyme, bay leaves and a glug of wine (whatever you have left from your festive table; even champagne works a treat – if you have some leftover that has lost its first flush of fizz) and season.

Add the Trotter Gear. When it becomes liquid, add your turkey and some chicken stock, if you think it needs a little more lubrication. Simmer very gently for 30 minutes so that the ingredients get to know each other.

Allow to cool, then refrigerate for a few hours – it is essential to have a cold filling or your pastry will be spoiled. If you are making your own pastry, now is the time to do so (Fergus has a strong preference for a chunky suet crust).

Spoon your turkey mixture into a pie dish (a length of marrow bone in the centre is good, if you have one), cover with pastry, trim the edges, then crimp to seal and paint with egg yolk. Bake in a medium to hot oven for 40 minutes until the pastry is golden and the filling bubbling. Enjoy!