I love Boxing Day. The pressure’s off as far as catering’s concerned. No more last-minute dashes to the supermarket to pick up that forgotten ingredient. Now you can start getting stuck into the leftovers in the fridge and the cupboard and use your creative flair to come up with deeply satisfying snacks like this – probably eaten in front of that DVD you were given for Christmas, washed down with a glass of something cold. Now, I could go into precise gastronomic detail about why I think this sandwich would be delicious with a glass of pink bubbly: I could tell you about how the salty sweetness of the turkey and the ham mirror the roundness of the pinot noir grape; how the sharp twist of the lemon and crème fraîche echo the sparkling acidity of the wine; how the deep, savoury taste and texture of the rye bread will find a friend on your tongue with the savoury yeasty flavours of the extended lees-ageing so important in fine-quality fizz. Or I could be honest and admit that when I was presented with the recipe for this month’s perfect match, I immediately imagined a long, tall flute of pink Champagne in my hand, condensation trickling down the outside, a soft collar of faint salmon-coloured bubbles rising to the top, tempting me. Sounds good, doesn’t it?