Turkey, ham and pecan crumble with cranberry sauce.

Serves 4-6

For the Filling:
250g leeks, trimmed and cut into 2.5cm pieces
60g butter
200ml cider
40g plain flour
300ml semi-skimmed milk
Sea salt and black pepper
1tsp English mustard
1tbsp Dijon mustard
75g cooked ham, diced
350g cooked Golden turkey, skinless, torn into pieces
3tbsp double cream
1tbsp chives, chopped

For the Crumble:
100g plain flour
100g sourdough breadcrumbs
150g butter, diced into cubes
50g pecans, chopped
100g mature cheddar cheese, grated
Pinch of nutmeg
2tbsp finely grated Parmesan
1tbsp thyme leaves