In a pan of cold water bring the turkey to the boil with the thyme, bay leaves, carrot, onion, celery stick, leek and head of garlic. Immediately, reduce to a simmer, cook for a further 10 minutes and allow to cool in the water
Once cool, extract the leg from the broth and remove the skin from turkey leg and discard.
Shred the meat into bite size pieces, setting aside all bones and sinew
In a large bowl, toss together the turkey, celery, celery leaves, apple, _ the Stilton and toasted walnuts.
In a small bowl, whisk the remaining Stilton with 30ml of boiling hot water to create a dressing.
Prepare the chicory by removing the root and any brown edged leaves from the outside, keeping the bright green leaves
Add the dressing and vinaigrette to the turkey salad and season with salt and pepper to taste. Gently combine the chicory leaves with the turkey salad, pea shoots, chervil and lettuce to serve