Leftovers at Christmas are inevitable, often leading to food waste! Think beyond turkey sandwiches and get creative with our five nutritious, healthy recipes to use up your festive fare, fit for boxing day and beyond.
Bubble & squeak with poached eggs
Post-Christmas brunch is the perfect excuse to use up leftover veg; roughly mash your leftover spuds and root veg, roughly chop any braised red cabbage, plus you can throw in any leftover sprouts, just slice thinly and roughly chop any leftover chestnuts. Mix together in a bowl with a sprinkle of buckwheat flour and form into round patties. Pan-fry in a little oil on a medium heat for 3-4 mins each side until golden brown. Top with poached eggs and a spoonful of harissa or chilli paste!
Quick and tasty veggie fried rice
For a flavour-packed veggie supper; finely chop any leftover veggies, fry with a little sesame oil, red chilli, fresh ginger and garlic. Add a few teaspoons of tamari to the pan along with a squeeze of lime and cooked brown rice, cook for a few mins. Top with a sprinkle of sesame seeds and torn coriander. Delicious as it is or add sautéed tofu, a fried egg or roasted salmon.
Peanut stir fry
Enjoy sprouts shredded in an Asian inspired peanut stir fry with chicken or post Christmas with leftover turkey. Stir frying sprouts is our favourite way to eat them, as they retain crunch and turn crispy. This Asian cuisine is sure to impress.
Creamy coconut & turkey curry
Recipe here.
Spiced turkey, avocado & pomegranate salad
For a vibrant lunch on Boxing day; cut leftover turkey breast, leg or thigh meat into small bite-sized pieces and place in a frying pan with a little oil and sprinkle over a little curry powder and ground cinnamon and fry for 5 -7 minutes until the turkey is heated through. Season with sea salt and black pepper. Dress each plate with a handful of watercress (or any salad leaves you have at home) and a few slices of avocado. Then scatter over the spiced turkey pieces, fresh pomegranate seeds, flaked almonds and torn mint leaves.Then drizzle over a dressing made of pomegranate molasses, apple cider vinegar and extra virgin olive oil in equal parts with a pinch of sea salt and black pepper. Delicious!
