If you are like me, you over cater to your guests rather than not having enough and that means having a lot of leftovers from Christmas Day. Instead of wasting the left overs and then having to go to the shops to buy even more, it is smart money management to use the leftovers and save on buying more food for the week after Christmas.
Transform leftover turkey, surplus ham and anything else still sitting in the fridge after Christmas Day into an All in One Quiche or these delicious holiday dishes:
Moroccan-spiced Turkey Pie
Transform leftover turkey in this spiced filo pastry parcel. A perfect main course for Boxing Day dinner.
2 tsp coriander seeds
2 tsp cumin seeds
pinch of ground cinnamon
2 tbsp olive oil
2 aubergines, cut into small dice
2 banana shallots, halved and sliced
2 tbsp harissa
2 peppers (any colours will do), deseeded and diced
227g can chopped tomatoes
1 chicken stock cube
500g leftover turkey (a mix of leg and breast is best), chopped
100g butter, melted, plus extra for greasing
250g pack (about 10 large sheets) filo pastry
25g flaked almonds
Heat a large non-stick pan over a medium heat and toast the coriander and cumin seeds for 1-2 mins until fragrant. Add the cinnamon, olive oil, aubergine and shallots. Coat the veg in the spices and cook on a medium-low heat for about 10 mins until the aubergine has softened slightly. Add the harissa and peppers. Give everything a good stir, then add the tomatoes and crumble over the stock cube.
Simmer, uncovered, for 20 mins until the veg is tender and the mixture is nice and thick. Stir through the turkey meat and season well. Set aside to cool.
Heat oven to 200C/180C fan and grease a 23cm springform tin with a little butter. Lay two sheets of filo over the base of the tin and brush with the melted butter. Cross over another two layers of filo and brush again with butter. Repeat once more, then place in oven.
Ham & Veg Crumble
Ham and vegetables are coated in a creamy mustard and crème fraîche sauce, then topped with savoury crumble in this delicious bake.
2 leeks, chopped
3 carrots, chopped
3 parsnips, chopped
½ celeriac, chopped
200g plain flour
500ml hot chicken or vegetable stock
400g cooked ham, cut into chunky slices from a joint, then shredded
200g tub low-fat crème fraîche
2 tbsp wholegrain mustard
Melt 2 tbsp butter in a large frying pan, chop the remaining butter into small chunks and put in the fridge. Add the leeks, carrots, parsnips and celeriac to the pan with a splash of water, season, cover with a lid and cook for 10-15 mins, stirring now and then, until the veg is beginning to soften.
Stir in 2 tbsp plain flour, then add the stock bit by bit, stirring as you go, until all incorporated and smooth. Cover with a lid and simmer for 20 mins until the vegetables are tender.
Heat oven to 220C/200C fan. Add the ham, all but 2 tbsp of the crème fraîche, and the mustard, season with plenty of black pepper and transfer to an ovenproof baking dish. Put the remaining butter and flour in a bowl and season. Rub together with your fingers to a fine crumbly texture. Add the remaining crème fraîche and mix with a cutlery knife until the crumble clumps together in places. Sprinkle the crumble mixture over the filling, then bake for 35-40 mins until crispy and golden on top.
Turkey & Potato Curry
1 tbsp sunflower oil
1 large onion, thickly sliced
1 green pepper, deseeded and chopped
2 tbsp curry paste (or gluten-free alternative)
2 garlic clove, crushed
400g can chopped tomato
300g leftover turkey, diced
300g leftover cooked potato (either boiled or roast), diced
2 tbsp mango chutney
small pack coriander, roughly chopped
rice or naan bread, to serve
Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.
Christmas Pudding Trifle
1 tbsp demerara sugar
2 tbsp Grand Marnier
300g leftover Christmas pudding
500g pot custard
250g pot mascarpone
284ml pot double cream
handful flaked almonds, toasted
dark chocolate, grated
Peel the oranges using a sharp knife, ensuring all the pith is removed. Slice as thinly as possible and arrange over a dinner plate. Sprinkle with the demerara sugar followed by the Grand Marnier and set aside.
Crumble the Christmas pudding into large pieces and scatter over the bottom of a trifle bowl. Lift the oranges onto the pudding in a layer and pour over any juices.
Beat the mascarpone until smooth, then stir in the custard. Spoon the mixture over the top of the oranges.
Lightly whip the cream and spoon over the custard. Sprinkle with the flaked almonds and grated chocolate. You can make this a day in advance if you like, chill until ready to serve.