Melt the butter in a saucepan, stir in the flour and mix until you have a paste.

Warm the milk in a jug, pour half into the saucepan and over a low heat stir until you have a smooth paste, add the remaining milk and stir again until you have a smooth sauce.

Add the Worcestershire sauce, mustard and 80g of the cheese, season with salt and milled pepper and leave to one side.

Turn your grill onto high.

Toast the bread. Spread a little cranberry sauce onto two of the slices. Top with sliced turkey. Sandwich with the other slice of toast.

Spread a generous amount of the cheese sauce on top. Add some sage leaves and finally sprinkle over the remaining cheese and pop under the grill but keep the croque as low as you can so it cooks a little slower. When it's golden and bubbly the Croque is ready to serve with crisp salad.