snacks and sides | serves 4

1. Preheat the oven to 220C/gas 7. In a saucepan on a low heat, melt the butter until foamy, but not coloured, then stir in the flour. Cook for 3 minutes. Pour in the cold milk and whisk well to avoid lumps forming. Raise the heat and leave to simmer for a few minutes. Remove from the heat and stir in the mustard and stilton, and check the seasoning.
2. Line the bread on the work surface and spread 4 slices with cranberry sauce, then stilton sauce and scatter over half the gruyère. Top with turkey and sandwich with the remaining bread. Press lightly, then spread the 4 tops with the remaining sauce and finish with the gruyère. Bake until the cheese melts and the sandwiches turn golden brown. Serve with a green salad.

Bruno Loubet is chef at Bistrot Bruno Loubet, St John's Square, London EC1. Tel 020 7324 4455.