A few al­ter­na­tives to ubiq­ui­tous tur­key curry or salad.

Pot­ted: A great lit­tle starter. Soften finely-diced shal­lots with gar­lic and thyme leaves in a lit­tle duck fat. Mix into lots of shred­ded cooked meat. Pack into ramekins and cover com­pletely with a thin layer of duck fat. Re­frig­er­ate to set and eat with warm toast.

Risotto: Strip off the re­main­ing meat and chop up. Use the bones to make a good stock with onions, cel­ery, leek and car­rots and a fresh bou­quet garni. Use to make up a clas­sic risotto rice recipe with roasted squash, leeks, smoked ba­con or what­ever you fancy and the cooked meat warmed through at the end.

Gnoc­chi: A sim­ple pasta sauté of red onions, chorizo, green beans or cour­gette and fin­ished with baby spinach and the cooked meat be­fore serv­ing.

Shep­herd’s Pie:

Sur­pris­ingly poul­try meat shred­ded-up in­stead of the clas­sic beef mince makes a great al­ter­na­tive. For a pi­quant gilded top, use a root mash, sprin­kle with Suf­folk cheese and grill.

Suf­folk Pasty: A feuil­letée turnover of puff pas­try is a great week­day sup­per, adding the rem­nants of your bird to a creamy re­duc­tion of stock and white wine, with mush­rooms, lo­cal smoked ham and shal­lots.

Cas­soulet: The per­fect recipe to use up cooked poul­try with good butch­ers’ sausages, smoked Suf­folk streaky ba­con and Hodme­dod’s lo­cal tinned beans.

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