Turkey and ham pieces in a creamy sauce with cheesy crumble topping

What you need
50g butter

1 onion, finely chopped

2 tablespoons plain flour

350ml chicken or vegetable stock

2 tablespoons sunflower oil

1 x 1cm thick gammon steak, cut into cubes

500g pack diced turkey thigh

198g can sweetcorn

Freshly ground black pepper

125g plain flour, sieved

25g parmesan cheese, finely grated

Method
Preheat the oven to 200°C, 400°F, gas mark 6.
To make the sauce, melt 25g of the butter in a saucepan then gently cook the onions until they are softened.
Add the flour and cook for a further minute.
Remove the pan from the heat and gradually add the stock a little at a time, stirring well.
When all the stock has been added, bring to the boil and simmer for 1 minute.
For the filling, heat the oil in a frying pan and stir-fry the gammon and turkey for approximately 2-3 minutes, until it is sealed on all sides.
Add the gammon, turkey and sweetcorn to the sauce and season to taste. Pour into an ovenproof dish.
To make the topping, place the flour in a bowl and rub in the remaining butter until it resembles breadcrumbs. Mix in the parmesan cheese and sprinkle over the top of the turkey mixture.
Bake in the oven for 30 minutes until the topping is golden brown.