What’s Left?

Make the most of leftovers

LEFTOVERS Turkey and cranberry sauce

TURN THEM INTO Turkey salad with cranberry vinaigrette

Cranberries provide a hit of proanthocyanidin antioxidants that protect your cardiovascular system by reducing artery stiffness, cholesterol levels and inflammation.

Makes 4 servings

140g cranberry sauce 3 tbsp extra virgin olive oil 1 tbsp cider vinegar 2 tsp Dijon mustard 1 tsp fresh thyme 1 clove garlic, mashed 1/4 tsp salt 1/4 tsp black pepper 120g baby kale 2 medium carrots, peeled and shredded 2 medium parsnips, peeled and shredded 280g diced cooked turkey 2 pears, thinly sliced 120g soft goat’s cheese, crumbled Handful of pecan nuts, chopped

Whisk together the cranberry sauce, olive oil, cider vinegar, mustard, thyme, garlic, salt and pepper. In a large bowl, toss the kale, carrots, parsnips and turkey with enough dressing to coat the greens. Divide among four plates and top with the pears, goat’s cheese and pecans. Drizzle the remaining dressing over the salad. LEFTOVERS Soft, creamy cheese and dried fruit

TURN THEM INTO Fig and Brie grilled cheese melt

Softer cheeses, such as Brie, melt beautifully when grilled, while dried figs provide fibre, vitamin K and bone-building calcium. Add some turkey (there should be some around somewhere) for a decent dose of selenium, which may help raise your mood.

Makes 4 servings

110g dried figs, stems removed 180ml unsweetened apple juice (not from concentrate) 1 tsp dried thyme Pinch of salt 8 slices wholegrain bread 120g Brie, rind removed 250g shredded turkey Handful of baby spinach 2 tbsp unsalted butter

Place figs, apple juice, thyme and salt in a saucepan. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat and leave to cool for 15 minutes. Blend this mixture into a chunky paste. Spread fig paste on each slice of bread. Divide the cheese, turkey and spinach among four slices of the bread and then top with the remaining slices.

Heat 1/2 tbsp of butter in a pan over a medium heat. Cook the sandwich until the cheese has melted and the bread is golden brown (about three minutes per side). Repeat with the remaining butter and sandwiches.

Ham’s protein boosts recovery. Makes 6 servings

6 large eggs 2 large egg whites 80ml semi-skimmed milk 50g grated Parmesan 2 tsp fresh thyme 1/4 tsp black pepper 1/2 tsp paprika (optional) 1 tbsp rapeseed oil 200g Brussels sprouts, sliced 150g sliced mushrooms 2 shallots, chopped 2 cloves garlic, minced 200g diced cooked ham

Heat oven to 200C. Whisk the eggs, whites and milk. In a bowl, mix the cheese, thyme, pepper and paprika (if using). Heat oil in a 24cm ovenproof pan. Add the sprouts, mushrooms, shallots and garlic, and cook until the veggies are tender. Stir in the ham and pour egg mixture into the pan. Cook for three minutes (do not stir). Transfer the pan to the oven and bake until the egg is cooked.

LEFTOVERS Butternut squash TURN IT INTO Pasta with squash and coconut sauce

Butternut squash contains heart-friendly fibre.

Makes 6 servings

900g cooked butternut squash 250ml light coconut milk 2 tsp curry powder 2 tsp chopped ginger 3/4 tsp salt 1/4 tsp chilli powder 250g fusilli pasta 2 tsp rapeseed oil 1 small onion, chopped 300g frozen peas 2 cloves garlic, chopped Handful of dry-roasted, salted cashews, chopped Handful of coriander, chopped Ground black pepper 1 lime, cut into 6 wedges

Blend the first six ingredients until smooth. Cook the pasta, reserving 150ml of cooking water. Heat oil and cook the onion until softened. Stir in peas and garlic. Add sauce and simmer. Stir in pasta, cashews and cooking water. Serve with coriander, pepper and lime.

LEFTOVERS Sweet potatoes and apples TURN THEM INTO Yummy waffles

The vitamin A in sweet potatoes supports your immune system. Makes about 10 waffles

180g oat flour 2 tsp baking powder 11/2 tsp + 1/4 tsp cinnamon 3/4 tsp baking soda Pinch of salt 300ml semi-skimmed milk 120g plain yoghurt 200g mashed sweet potato 80g apple sauce 2 large eggs 1 tsp vanilla extract 1 tbsp unsalted butter 2 large apples, cored and sliced 80g maple syrup

Stir together the oat flour, baking powder, 11/2 tsp cinnamon, baking soda and salt. In a bowl, whisk milk, yoghurt, sweet potato, apple sauce, eggs and vanilla. Add the wet ingredients to the dry and mix. Pour batter into greased waffle iron and cook until set; repeat until you have 10 waffles. Melt butter in a saucepan. Add apples, syrup and 1/4 tsp cinnamon. Cook until apples are tender. Serve the apples on top of the waffles.