Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 23x33cm (9x13 inch) baking dish with a little butter or a spray of oil.

Slice the Buns: Take your slab of slider buns and, using a long serrated bread knife, carefully slice them in half horizontally. You want to keep all the tops connected and all the bottoms connected. Place the entire bottom section into your prepared baking dish.

Layer the Cranberry Sauce: Spoon the whole-berry cranberry sauce over the bottom buns and use the back of the spoon to spread it into an even layer, right to the edges.

Add the Turkey: Arrange the shredded or sliced cooked turkey evenly over the cranberry sauce. Make sure to cover the entire surface so there are no empty spots.

Top with Cheese: Place the slices of mature cheddar over the turkey, overlapping them slightly to ensure complete coverage. If you're using grated cheese, sprinkle it evenly across the top.

Complete the Sliders: Carefully place the top slab of buns back on top, aligning it with the bottom half.

Mix the Topping: In a small bowl, whisk together the melted butter, Worcestershire sauce, Dijon mustard, onion powder, and garlic powder. Season with a small pinch of salt and pepper.

Glaze the Buns: This is the step that makes all the difference. I find that using a pastry brush works best for this. Brush the melted butter mixture generously all over the tops and sides of the buns. This method ensures an even coating. If you have any leftover mixture, you can pour it over. Sprinkle the poppy seeds on top, if using.

First Bake (Covered): Cover the baking dish tightly with aluminium foil. This will steam the sliders and allow the cheese to melt and the centre to get hot without the tops burning. Bake for 15 minutes.

Second Bake (Uncovered): Carefully remove the foil and return the dish to the oven. Bake for another 5-10 minutes, or until the tops are beautifully golden brown and the cheese is gloriously melty and bubbling at the edges. Let them rest for 5 minutes before serving.