Easy turkey banh mi

We hate see­ing food go to waste, so here’s what we whipped up in the Good Food kitchen us­ing this is­sue’s left­overs

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Easy turkey banh mi

Shred any left­over turkey from p28 or p30, grate any left­over car­rots from p39 and shred any left­over red cab­bage from p37, then toss to­gether with chopped red chilli, mint, fresh gin­ger, a splash of white wine vine­gar and a pinch of sugar. Spread small baguettes with may­on­naise and stuff with the turkey mix­ture.

Cheese-stuffed bub­ble & squeak cakes

Tip any left­over roast po­ta­toes, red cab­bage, car­rots and parsnips from p36-39 into a food pro­ces­sor and add beaten egg to bind. Mould into puck shapes and stuff with any left­over chunks of cheese from p19. Dust in plain flour and fry un­til crispy on both sides and hot through­out.

Cur­ried car­rot & parsnip soup

Put any left­over car­rots and parsnips from p39 in a saucepan with a small knob of but­ter and some curry pow­der. Heat and siz­zle for a few mins, then pour over veg­etable stock to cover. Sea­son, then sim­mer for 10 mins. Stir in some cream, crème fraîche or nat­u­ral yo­gurt. Blitz the mix­ture un­til smooth, us­ing a blender or a hand blender, then re­heat if needed and serve.

Five-spice goose noo­dles

Shred any left­over roast goose from p78. Heat some oil in a wok, add the meat and stir-fry with any left­over chopped raw veg and a large pinch of Chi­nese five-spice pow­der. Add hoisin sauce and soy sauce to the pan and siz­zle for a minute, then toss in cooked noo­dles, chopped red chilli and cashew nuts, if you have any.

Pot­ted ham

Finely shred any left­over ham from p88. Mix with melted but­ter to coat and add cracked pep­per, ground cloves, chopped pars­ley or tar­ragon and a splash of cider vine­gar. Pack the mix­ture into ramekins, top with a lit­tle more melted but­ter and chill. Pile the cold ham mix­ture onto hot toast and serve with pick­les.

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