Heston’s ultimate ‘roast turkey leftovers’ sandwich

1 For the turkey layers, start by toasting the curry powder in a dry pan over a moderate heat, cooking for 2 minutes, or until fragrant. Stir frequently to prevent it from burning. Add the toasted curry powder to the mayonnaise in a small bowl, then stir in the chopped leg meat along with the lime zest and juice. Set aside.

2 To make the vegetable layers, roughly mash or chop the carrot and parsnip together using a fork. Add the honey and season. Set aside. Melt the butter in a frying pan over a moderately high heat. Once foaming and turning golden and nutty, add the chopped roast potatoes. Crush them into the butter with a fork and fry until all the small pieces are crispy and golden. Remove the potatoes and set aside on a plate lined with kitchen paper.Combine the Brussels sprouts with the lime pickle. Keep all elements separate as you build the sandwiches.

3 Build the sandwich by layering up. Butter 2 slices of bread, then spread both with some wholegrain mustard and cover with the lettuce. Cover the lettuce on one side with the sprouts in lime pickle, and on the other with the mashed carrot and parsnip. Sprinkle both sides with the crispy potatoes, then top both with curried turkey mayonnaise. Toast and butter the final slice of bread and sit it on top of one of the stacks. Cover with a layer of turkey breast. Flip the other stack on top, to make a triple-decker sandwich. Press the sandwich down firmly before cutting it into quarters, and serve immediately.