TURKEY LEFTOVERS

HOW TO STORE THEM

Don’t leave the cooked turkey hanging around while you have a snooze after dinner; as soon as it’s cool enough, wrap the carcass well and put it in the centre of the fridge along with any other ready-to-eat foods, and away from any raw food on the bottom shelf.

Leftover turkey should be eaten within two days; if you’ve got enough space in the fridge, it can be left on the bone to help retain moisture. It’s a good idea to evaluate what’s left as soon as you can.

Slice or cube any more meat than you’ll realistically eat within a couple of days and freeze it in storage containers or suitable bags, making sure to date and label. For best results, freeze the meat flat on a tray first; once frozen firmly, the pieces can be transferred to bags and should remain free-flowing for several weeks so you can shake out a portion as needed.

HOW TO TRANSFORM THEM

➤ The carcass can be used for a delicious soup or stock or can be frozen to deal with at a later date if you’re not in the mood to tackle it straight away.

➤ Spicy fried rice is always one of my first uses of leftover cooked turkey. I begin by scrambling eggs in a splash of sesame oil before setting aside. Then it’s simply a question of stir frying whatever you fancy. I like adding a few chopped up honey-roasted carrots and crumble of stuffing along with the turkey and rice before seasoning with soy and oyster or sweet chilli sauce before returning the egg to the pan.

➤ Once all the festive excesses have finally got to me, I crave a crisp and refreshing salad. I love to make a take on a Waldorf salad with juicy grapes, celery, apple and toasted walnuts, tossed with diced turkey meat in a tangy, yogurt-based dressing.

TURKEY AND CRANBERRY TARTS

These little pies are delicious served warm from the oven and also freeze well for enjoying at a later date; they are particularly good for using up fuller-flavoured thigh meat.

METHOD

➤ For six tarts, unroll a 320g sheet of shortcrust pastry and, using a 10cm cutter, stamp out six rounds. Use to line a six-hole muffin tin then prick the bases with a fork.

➤ Crumple up six squares of baking paper and use to line the tart cases. Fill with baking beans or dried rice and bake at 200C/180C fan/gas mark six for eight minutes. Remove the paper and beans, then bake for a further five minutes until the pastry is set.

➤ Meanwhile, beat together 150ml double cream and an egg; season generously.

➤ Place a scant teaspoonful of cranberry sauce in the base of each tart case then layer in 100g of shredded cooked turkey, 100g of crumbled stilton or Wensleydale and some chopped chives, parsley or thyme. Carefully pour in the egg mixture then bake for 20-25 minutes until the filling is golden and set. Leave to cool in the tin for five minutes before lifting out.