Heat a lidded wide pan, add the oil then add the washed leeks with an extra splash of water. Stir then cover to cook on a medium heat to soften. Add another splash of water if they seem to be boiling dry. You don’t want them to gain any colour.

Meanwhile, chop up the turkey, ham and carrots if they are large.

Once the leeks have softened, add the turkey, ham and carrots if using. Stir through the leeks then add the mustard and flour, stirring again until all of the flour has been distributed.

Add the cream and stock, stirring in well. Bring to a simmer then turn the heat to low, stirring every now and then to prevent the sauce from catching at the bottom of the pan. You may need to add extra splashes of water if the sauce becomes too thick.

Season with black pepper and serve with potatoes, pasta or use in a pie.