24 Tasty Ways To Use Your Christmas Leftovers

Bring two pots of water to a boil.

In one pot boil the brussels sprouts for 8 minutes in salted water. Drain and cut in quarters.

Place the butter in a skillet over a medium heat and cook until it turns slightly brown. Add the sage and brussels sprouts, brown over high heat and season with pepper. 

In a second pot, cook the pasta according to package directions, drain reserving half a cup of pasta cooking water. 

Toss the pasta with the brussels sprouts and cooking water. Finish with parsley and cheese before serving.

Start by firing up the barbecue and setting a griddle plate onto the cooking grids to get hot.

For each sandwich, the method is basically the same. Firstly, butter the slices of bread and turn over so the butter is on the outside. Then add the filling to one slice:

Ham and Stilton Toastie: add a slice of the lovely smoked leftover ham and then add the cheese, followed by the walnuts and the parsley. Top with the second slice of bread, again so the butter is on the outside.

To cook, carefully lift the assembled sandwiches onto the hot griddle or cooking grids, pressing down a little with tongs to ensure good contact with the heat. Shut the lid and allow to cook for 3-4 minutes until crisp, then use a spatula to turn over and cook the other side for another 3 minutes or so.

To make the adobo sauce, place the chilli powder in a blender or food processor and gradually add 400ml of boiling water, on a slow function. 

Add the vinegar, chopped tomatoes, garlic, brown sugar, oregano, salt, cumin, cinnamon, pepper and allspice and process for around 2 minutes to a smooth purée. It should have the consistency of ketchup. Let down with a little extra water if needed.

Heat 3 tbsp of oil in a frying pan over a medium high heat. Pour in your purée and gently bring to a boil, reduce to simmer and cook uncovered for 20 minutes, stirring occasionally. This can be prepared in advance and will keep for 3 weeks in an airtight container in the fridge until needed.

Heat the remaining oil in a frying pan over a medium heat, add the shredded turkey and fry until beginning to colour. Add the drained beans and 4-5 tbsp of your adobo paste, enough to comfortably coat the turkey and beans. Heat through for 5 minutes, season with a little salt if needed. 

Serve with corn tortillas, lime wedges and plenty of chopped coriander.

Heat the oil in a saucepan over a high heat and add the curry paste. Stir-fry for 10 seconds until fragrant.

Reduce the heat to medium and add half the coconut milk. Cook for about 2 minutes until the oil splits and rises to the surface.

Add the remaining coconut milk, the palm sugar and fish sauce, and season with a pinch of salt. Stir in the lime leaves and add the turkey to the pan. Add the pea aubergines, Thai aubergines and the bamboo shoots. Cook over a medium heat for 5-7 minutes. Stir in the basil leaves.

Ladle into serving bowls, garnish each one with some sliced chilli and a sprig of basil. Serve with steamed rice.

Make your own roasted rice by toasting uncooked rice in a dry pan until golden brown (no oil needed). Once the rice looks golden and starts to smell fragrant take it off and cool it. Then crush the rice in a pestle and mortar until it becomes a powder. 

Warm through the leftover turkey in the microwave or in a hot pan with a little oil. Take off the heat and add shallots, chilli powder, salt, lime juice, fish sauce, roasted rice and lime leaf. Stir in the coriander mint and spring onion. Mix well and taste, it should have a delicious balance of spicy, sour and salty. 

Eat the warm mixture wrapped in chilled lettuce leaves.

Butter each piece of panettone with butter and then cut into triangles. Lay the slices of bread in a lightly greased tray and sprinkle a little brown sugar over them, slightly overlapping. 

Beat the eggs into the milk, cream, cinnamon and brandy and pour over the top of the bread in the tray. 

Bake at 180C for about 30-40 minutes. 

Finely slice the onions and garlic and sweat down with the coconut oil for 3-4 minutes until soft. Add the ginger, lemongrass, turmeric and chilli paste and cook for 1-2 minutes, allowing the flavours to infuse into the oil.

Slice the red pepper and sprouts and add to the saucepan, along with the mange tout. Pour in the coconut milk and chicken stock, soy sauce and lime juice and bring to a boil.

Add the shredded turkey and boil for 10 minutes. Cook the noodles according to packet method and add to the saucepan.

Divide among bowls and top with coriander, basil, finely sliced red chillies and a wedge of lime.

Preheat the oven to 180°C.

Melt the butter in a deep frying pan and add the onion. Cook over a gentle heat, stirring constantly until the onion is just soft.

Add the mushrooms and continue stirring until the mushrooms are just cooked. Add the garlic and flour and carry on cooking for another minute before adding the milk and stock, a little at a time, stirring to avoid lumps.

Stir in the crème fraiche, bay leaves and thyme and season well. Add the turkey and vegetables. Transfer to an ovenproof dish.

Lay over the sliced potatoes, sprinkle over the cheese and drizzle with olive oil.

Bake in the oven for 30 minutes until hot and bubbling.

Heat the oil in a large frying pan, add the sprouts, season well and cook for a couple of minutes until just beginning to colour then stir in the chestnuts and cook for a minute more.

Add the truffle pesto and stir to combine, then add the turkey and cream, a little at a time until it becomes the desired consistency. Simmer gently, stirring occasionally until the turkey is piping hot. Taste, season some more if required and put to one side.

Add the lasagne sheets to a pan of boiling water and cook until al dente, then drain, separate and cut each one in half widthways.

To assemble, lay a square of lasagne on a serving plate and layer up with the mixture and three more lasagne sheets. Sprinkle over parsley to serve then top with basil leaves and freshly ground black pepper and dig in!