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

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.