Christmas nachos

Try this clever new way to use up your Christmas leftovers, including the remnants of your cheeseboard – stilton and all. Best enjoyed with a Boxing Day movie.

SERVES 4-6 PREP 15 mins COOK 35 mins EASY

1 red onion, halved and thinly sliced 1 lime, juiced pinch of sugar

4 sausages

6 rashers streaky bacon

200g tortilla chips

200g cooked chicken or turkey,

chopped

100g cranberry sauce

150g melty cheese, use anything from the cheeseboard such as cheddar, brie, red leicester or stilton

1 tsp olive oil small bunch of sage, leaves picked

1 Mix the onion, lime juice, sugar and a generous pinch of salt in a small bowl. Set aside.

2 Heat the grill to medium-high and line a large baking tray with foil. Squeeze the sausagemeat from its skin and roll into small meatballs, you should get 5-6 per sausage. Arrange over the tray and grill for 8-10 mins, turning halfway through cooking, until browned and cooked through. Tip into a dish and set aside.

3 Arrange the bacon on the same baking tray and grill until crisp, about 5 mins on each side. Remove to a plate and leave to cool. Turn off the grill and set the oven to 200C/180C fan/gas 6.

4 Pour away any juice or fat from the tray, but don’t worry about washing it. Spread half the tortilla chips over the tray. Top with half the sausage balls, half the turkey, a few blobs of cranberry sauce and half the cheese. Scatter the rest of the tortilla chips, sausage, turkey, sauce and cheese on top then bake for 15 mins, until the cheese has melted. 5 Meanwhile, heat the oil in a pan over a medium-high heat and fry the sage leaves until crisp. Serve the nachos scattered with the pickled red onions, fried sage leaves and crumbled crispy bacon.

GOOD TO KNOW calcium

PER SERVING (6) 526 kcals • fat 31g • saturates 11g •

carbs 31g • sugars 9g • fibre 3g • protein 28g •

salt 2.3g