Leftovers are the best thing about Christmas.
The big day has been and gone, gifts have been given, drinks have been drunk and food has been eaten. However, never, in any British household, does all the food get eaten on Christmas Day. Even on Boxing day, for that matter. We, as Brits, always buy so much food in the run up to Christmas that we have leftovers that last well into the new year. So, we’re taking ad vantage of this fact and have chosen our favourite leftover recipes from Delicious Magazine to inspire your post Christmas cooking.
Leftover Turkey Curry
- 25g butter
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 125g curry paste (we used Patak’s mild curry spice paste)
- 500ml chicken stock
- 300g leftover turkey
- 300g cooked sprouts, quartered
- 75ml single cream
- 1 tsp nigella seeds
- 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, nigella seeds and chutney. Cook, stirring, until heated through, but don’t boil or the cream will split. (If it does, don’t worry – the curry will still taste good.)
- Season and serve in bowls sprinkled with coriander, with naan bread for dipping.
Leftover Christmas Veggie Traybake
- 600g leftover roast veg, such as potatoes, carrots and parsnips
- 1 tbsp olive oil to drizzle
- A few leftover woody herbs such as rosemary, thyme and sage, leaves removed
- 150g brie (check it’s vegetarian, if need be), sliced
- 3 tbsp leftover cranberry sauce
- 1 tbsp pine nuts
- Pesto to serve (optional)
- Heat the oven to 200°C/180°C fan/gas 6. Put the roast veg on a roasting tray, drizzle with olive oil, add black pepper and scatter the herbs over (reserve some to garnish), then roast for 15 minutes to heat through and crisp up.
- Dot the brie over the roasted vegetables, then return to the oven for 5-8 minutes until melted.
- Drizzle with the cranberry sauce, scatter with the pine nuts and the remaining herbs, then serve with pesto, if you like.
Leftover Ham, Potato and Pea Pie
- 300g shortcrust pastry (we used Marie la Pâte Brisée from Ocado, which is ready-rolled to the correct size)
- Plain flour for dusting
- 250g ricotta
- 2 large free-range eggs, beaten
- A few fresh tarragon sprigs, leaves picked and chopped
- 1 tsp English mustard
- 300-350g leftover roast gammon (or use 300g thick cut honey-roast ham), cut into chunks
- 300g roasted or boiled potatoes, roughly chopped
- 125g petits pois, defrosted
- 2 tbsp freshly grated parmesan
- Large handful pea shoots or watercress leaves (optional)
- Roll out the pastry on a lightly floured surface to a rough 36cm circle. Transfer to a baking sheet lined with baking paper, then chill while you make the filling.
In a large mixing bowl, mix the ricotta with half the beaten egg, the chopped tarragon, English mustard and a generous grating of black pepper (see tip). Stir in the gammon, potatoes and peas.
- Heat the oven to 200°C/180°C fan/gas 6 and put a baking sheet inside to heat up. Remove the pastry from the fridge, then spoon the filling into the centre, leaving a 6cm border all the way around. Carefully fold over the edges of the pastry to make a rough, free-form pie (also known as a galette). Brush the pastry with a little of the remaining beaten egg, then chill again for 30 minutes (keep the beaten egg to hand).
- Brush the pastry again with more beaten egg, then scatter over the parmesan and grind over black pepper. Using the baking paper, lift the pie from the cold baking sheet to the hot one in the oven, then bake for 30-35 minutes until golden and crisp. Top with pea shoots or watercress to serve.
Leftover Brussel Sprouts, Caramelised Onions and Eggs
- 2 medium onions, finely sliced
- 2 tbsp olive oil
- Pinch caster sugar
- 500g brussels sprouts, trimmed, halved if large
- 4 garlic cloves, finely sliced
- 2 fresh rosemary sprigs, leaves stripped
- 2 fresh thyme sprigs, leaves stripped
- 1 tsp fennel seeds, lightly crushed in a pestle and mortar
- 2 tsp sweet smoked paprika, plus extra to serve
- Knob of butter
- 4 large free-range eggs
- Bunch fresh dill, finely chopped
- Buttered sourdough toast to serve
- Heat the oven to 210°C/190°C fan/gas 6½. Put the onions in a large roasting tin, then toss with a drizzle of olive oil and a generous pinch each of sugar and salt. Roast for 10-15 minutes until the onions start to soften.
- Scatter the sprouts over the onions in the tin, then mix in the garlic, rosemary, thyme, fennel seeds, the smoked paprika and another drizzle of olive oil. Season with ground black pepper, then return to the oven for 20 minutes, turning occasionally, until the sprouts are tender and turning golden in parts.
- Remove the sprout tin from the oven, then stir in the butter. Use a spatula to make 4 rough wells in the sprouts and onions, then crack in the eggs. Return to the oven for 6-8 minutes more until the eggs are just cooked to your liking. Remove the tray from the oven, scatter over the chopped dill and a pinch more of the smoked paprika, give everything a final seasoning of salt and pepper, then serve with buttered sourdough toast.
Feature image: Delicious Magazine