REMAINS OF THE DAY
Is your fridge bursting with festive fare? Get creative and save money by making the most of your leftovers
Lots of lovely ways to make new meals with your Christmas leftovers
1 Hoisin turkey & spring onion wraps
Spread 4 warmed wraps with hoisin sauce then pile on 4 lettuce leaves, 250g cooked turkey, 6 shredded spring onions and some shredded cucumber, roll up and eat. Makes 4.
2 Singapore-style fried rice
Fry 2 tbsp korma paste in a small pan for 1 min, then add 100g cooked rice, 50g frozen peas and 1 chopped spring onion and some diced ham. Adding a splash of water, fry until everything is piping hot. Stir in 1 beaten egg until it sets, then serve with a big splash of soy
sauce. Serves 1.
3 Stilton & cranberry toastie
Butter 2 slices white bloomer then make into a sandwich with 50g crumbled stilton, 1 sliced spring onion and 1 tbsp cranberry sauce, keeping the butter on the outside of the bread. Griddle gently for 3- 4 mins on each side so the cheese melts slowly as the bread becomes golden and crunchy.
4 Chestnut & butternut risotto
Fry 1 large chopped onion and 2 chopped garlic cloves in 2 tbsp olive oil for 5 mins. Add 500g diced butternut squash with 1 tbsp chopped sage and 350g risotto rice and cook for a further 2 mins. Pour in 1 litre hot vegetable stock and cook, stirring regularly, for 15 mins. Add 100g chopped cooked chestnuts and cook for 5 mins or until the rice is tender and the stock has been absorbed. Stir in a knob of butter, 4 tbsp each chopped parsley and grated parmesan and serve, with extra shaved parmesan scattered over, if you like. Serves 4.
5 Cheese & ham UQWHƃéd omelette
Mix most of 50g grated gruyère or cheddar with 2 slices roughly torn ham, 2 egg yolks, 1 tsp Dijon mustard, 1 tbsp
chopped fresh dill or basil and some seasoning. Whisk 2 egg whites until stiff. Using a rubber spatula, gently fold the whites into the yolk mixture until evenly mixed. Heat a splash of olive oil in a small non-stick frying pan. Pour the mixture into the pan and cook for 4 mins until the underside is set and browned. Sprinkle over the remaining cheese and grill for 2 mins until golden. Serves 1.
6 Sprout champ
Boil 400g roughly chopped potatoes until tender. Meanwhile, shred a good
handful leftover cooked sprouts, then stir-fry in a non-stick pan to heat through. Drain the potatoes, then mash well with a knob of butter, 200ml milk and some seasoning. Stir in the fried sprouts and serve. Serves 2.
7 Turkey BLT
Spread 2 slices toast with 1/ a mashed 2 avocado. Sandwich with 2 rashers crispy bacon, 4 slices leftover turkey, some sliced tomato, and shredded lettuce. Serves 1.
8 Christmas burgers
Fry slices of stuffing then put in a bread roll with sliced turkey, cranberry sauce and salad for the quickest burger ever. Serves 1.
9 Cheeseboard macaroni
Cook 350g pasta shapes according to pack instructions, drain and set aside. Melt 2 tbsp
butter in a pan, add a crushed garlic clove and cook until softened, then add 1 tsp
mustard powder and ½ tsp cayenne pepper and cook for 1 min more. Stir in
3 tbsp flour to make a paste, and cook until the mix starts to bubble a little. Take off the heat and gradually pour in 500ml milk, whisking with every addition so the sauce doesn’t go lumpy. Return to the heat and cook for 5 mins until thickened, then add
250g grated mixed cheeses. Stir until melted, and fold in the pasta. Heat oven to 180C/160C fan/gas 4. Tip the pasta into a baking dish, and top with some hard cheese such as cheddar or parmesan, then bake for 25-30 mins until golden and bubbling. Leave to cool for about 10 mins, then serve. Serves 4.
10 Easiest ever cheese & onion tart
Gently fry 2 sliced onions in 25g butter until really soft and golden. Take off the heat and stir in 100ml double cream, 100g grated cheeses (whatever mixture you like) and 1 beaten egg. Unroll a 320g sheet puff
pastry on a baking tray and score a border. Spoon the cheesy mixture inside the border and scatter with another
100g grated cheeses. Bake at 220C/200C fan/gas 7 for 20 mins until crisp and set. Eat warm or at room temperature with salad. Serves 4
11 Cheesy potatoes
Roughly crush 300g leftover roasties with 75g grated mature cheddar, 1/ small chopped red 2
onion and ground pepper. Press into an oiled baking tin so that it’s about 2.5cm thick. Bake at 200C/180C fan/gas 6 until really crispy – about 20-30 mins. Eat with baked beans. Serves 2-3.
12 Sprout & spinach baked eggs
Heat 2 tbsp olive oil in a frying pan with high sides, scatter in 1 tsp cumin seeds and toast a little, add a chopped onion and fry until softened, around 5 mins. Add 2 crushed garlic cloves and a chopped
green chilli and fry for 1 min. Tip 300g shredded sprouts into the pan and cook for 5 mins until softened, then add 450g spinach – you may have to do this in batches. Cook until the spinach has wilted down, then squeeze in the juice ½ lemon. Season well. Use a spoon to make six holes in the greens, then break in 6 eggs, cover the pan and cook for 5-7 mins until the eggs have set, but the yolk remains runny. Sprinkle over fresh coriander and serve immediately, drizzled with natural yogurt and
sriracha or another chilli sauce. Serves 3- 4.
Stilton & cranberry toastie
Hoisin turkey & spring onion wrap
Cheese & ham souffléd omelette
Chestnut & butternut risotto
Sprout & spinach baked eggs