1. Brussels Egg Fried Noodles (v)
Good for using up: Brussels sprouts
- 6 spring onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 to 2 handfuls of leftover Brussels, halved
- 1 tbsp of soy sauce, plus 1 tsp of sugar
- 2 tsp of sesame oil
- 150g of rice noodles, rehydrated (Amoy etc)
- 1 egg
- To prep the noodles, follow the instructions on the back of the packet.
- In a wok or frying pan, pour the sesame oil.
- Add the spring onions and garlic cloves.
- Sauté for a few minutes.
- Add any vegetables you’d like to include: Brussels, carrots, sliced peppers, peas.
- After a few minutes stir in the noodles. Then add the egg and let it scramble in the heat for a minute.
- Slosh in the soy sauce shaken with a pinch of sugar.
- Taste and season if you need to, before serving.
2. Coronation Turkey
Good for using up: Turkey
- 300g of leftover turkey, sliced
- 1 to 2 tbsp of mayonnaise
- 2 tsp of curry powder
- 10 apricots finely chopped
- 1 celery stick, finely chopped
- Black pepper
- Freshly chopped coriander, optional
- In a bowl, mix the turkey, finely chopped celery, finely chopped apricots (you want explosions of sweetness), curry powder and mayonnaise.
- Taste and season with salt and pepper, if needed.
- Sprinkle with fresh coriander. Serve with rice or in sandwiches.
3. Twilight Pie
Good for using up: Stuffing & Brussel Sprouts
- 300g to 500g of leftover turkey
- 200g of sausagemeat or leftover stuffing
- 2 shallots, finely sliced
- 10 dried apricots, finely chopped
- 200g of Brussels sprouts, chopped up
- 100g of cornichons
- 1 slosh sherry
- 320g of all butter shortcrust pastry
- 100g of chopped walnuts
- 150 to 200ml of double cream
- Preheat the oven to 180 °C-190 °C.
- In a large pan, fry the shallots, then the sausage meat, walnuts and finely chopped apricots.
- Season if needed (it probably won’t be necessary as sausage meat is quite salty).
- Add the drained cornichons and turkey leftovers. Add the double cream and reduce a little.
- Sprinkle in a pinch of paprika if you wish.
- Grease and line a large pie dish. Pour in the filling. Top with the Brussels and shortcrust pastry.
- With a pastry brush, brush the pastry with egg wash - an egg whisked.
- Bake for 35 minutes until the pastry is golden brown.
4. Pan-Fried Boxing Day Toastie
Good for using up: Turkey, roast veg & stuffing
- 6 slices of sourdough
- 200g of Brussels sprouts remains, sliced or chopped
- 200g of turkey
- 2 to 3tbsp of cranberry sauce
- 1 apple, grated
- 200g of Tunworth cheese or Camembert, sliced
- Sage or thyme, optional
- Butter the sourdough. Spread the cranberry sauce on three slices.
- Place the wedges of cheese across the same slices. Then the Brussels and turkey/stuffing.
- Sprinkle over herbs or baby spinach leaves if you wish.
- Add the buttered tops to each toastie.
- On medium heat in a frying pan or griddle pan, press down the sandwich and toast until the cheese has melted.
5. Orzo and Lemon with Leftovers
Good for using up: Turkey and veg food-waste
- 250g of orzo
- 200g of kale
- 200 to 300ml stock
- 2 garlic cloves, finely sliced
- 1 glass of white wine
- 1 lemon, zested
- 1 handful of parmesan, finely grated
- 1 to 2 handfuls of turkey, leftover carrots and brussel sprouts
- In a heavy-based pan, fry the garlic cloves in butter. Then add the kale, then the white wine.
- Sizzle off the white wine for a few minutes. Pour in the orzo and stock and simmer. If it gets too dry, add a little more water.
- At the end, after approximately 8 minutes (when the orzo is al dente), grate in the lemon zest.
- Stir in yesterday’s turkey and vegetables. Warm for a minute or so.
- Taste and season accordingly. Serve with Parmesan.