- 25g butter
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 125g curry paste (of your choice)
- 500ml chicken stock
- 300g leftover turkey
- 300g Brussel sprouts, quartered
- 75ml single cream
- 1 tbsp mango chutney
- Fresh coriander leaves and naan bread to serve
- Heat the butter in a deep-frying pan until foaming, then add the onion and cook over a medium heat for 5 minutes until softened/ stir in the garlic, cook for a minute, then stir in the curry paste and cook for a further 2 minutes.
- Pour in the stock and simmer for 8-10 minutes. Stir in the turkey and sprouts, then add the cream and chutney. Cook, stirring until heated through, but don’t boil or the cream will split.
- Season and serve in bowls with coriander, with naan bread for dipping.
- 1 tbsp olive oil
- 1 small onion, finely sliced
- 2tbsp cranberry sauce
- 4 smoked bacon rashers
- 80g leftover stuffing
- 50g butter, softened
- 4 thick slices bread, white or brown
- 4 tbsp leftover gravy
- 4 slices leftover turkey
- 100g cheese of your choice
- Heat the oil in a pan over a medium heat. Fry the onion for 3-5 minutes until browned, add the cranberry sauce and fry for a few more minutes
- Meanwhile, cook the bacon in a frying pan over a medium-high heat for 5 minutes until golden and crisp. Set the bacon aside on kitchen paper, then add the stuffing to the pan. Fry for 3 minutes or until starting to crisp.
- Butter one side of each bread slice. Put 2 slices, buttered side down, on a work surface and top each one with 1tbsp of gravy, then player each with half the onion, bacon, turkey, stuffing, cheese and remaining gravy. Sandwich with the non-buttered side of the remaining 2 bread slices
- Heat the grill to high. Melt the rest of the butter in a pan on a medium heat and fry both sandwiches for 3-4 minutes on each side until golden, then put under the grill for 5 minutes until the cheese is oozing.
- Caesar Salad Dressing
- 2 romaine or Little Gem Lettuces, washed and leaves separated
- 250g of stale ciabatta or sourdough
- 600g leftover turkey
- 300g leftover ham
- Parmesan
- Tear your bread into small 0.39 cm chunks, place in a roasting tray and drizzle with olive oil. Roast at 200℃ for 10 minutes, tossing half way through and seasoning immediately once out the oven.
- Add your lettuce to a large bowl along with the chicken or turkey, croutons and dressing. Mix everything well to ensure each piece of lettuce is coated. Use a vegetable peeler to create strips of parmesan and crumble these over the top of the salad.
- 50g/2oz butter
- 1 red onion, sliced
- 6 juniper berries
- 200g/7oz leftover goose, torn into pieces
- 200g/7oz leftover ham, torn into pieces
- 200g/7oz leftover roast pumpkin, cut into chunks
- 100g/3½oz leftover stuffing
- 8 leftover roast potatoes, cut into chunks
- 5 rashers leftover bacon, chopped into large pieces
- 6-8 raw Brussels sprouts, halved
- Melt the butter in a large pan and fry the red onion until softened.
- Crush the juniper with a mortar and pestle and add to the onions.
- When the onions are browning, stir in the remaining ingredients. With a fork, mash the potatoes and pumpkin, distributing it evenly to bind the meat.
- Add the Brussels sprouts and cook through for 15 minutes, adding more butter if needed. (If you have leftover cooked Brussels, you can add these, but cook for only five minutes.)
