Ingredients

• 50g unsalted butter
• 50g plain flour
• 400ml milk
• 200g grated strong cheddar – we suggest Gruyere or Comte
• 400g sliced cooked turkey breast
• 8 tbsp cranberry sauce
• 8 rashers smoked streaky bacon
• 8 slices of sourdough or thick cut white bread

Method

1. In a large saucepan on a medium heat, slowly melt the butter and add the plain flour. Stir continuously until a paste forms – this is called a roux. Continue to cook for 2 minutes.
2. Add the milk to the roux gradually, stirring as you go, until the sauce becomes smooth. Add 150g of the grated cheese and cook for a further 10 minutes, stirring continuously until the sauce has thickened and season to taste.
3. Remove from the heat and leave to cool.
4. Preheat your oven to 180°C.
5. Lay out the bread slices and coat them generously with the cheese sauce, share the turkey slices evenly between half of them and a generous helping of cranberry sauce.
6. Place the remaining bread slices on top, sauce side down.
7. Cover each croque evenly with the remaining grated cheese and pour over the remaining sauce.
8. Place the croques’ on a non-stick tray and bake in the oven for 25 minutes or until golden.
9. Whilst they are baking, fry off the streaky bacon in a little olive oil until its crispy.