Make the most of your Christmas leftovers with these delicious recipes

Make the most of your Christmas leftovers with these delicious recipes


HAPPY Boxing Day, everyone, I hope you all had a wonderful relaxing day yesterday. As with most food at Christmas, there is often a huge amount of leftovers come the following day.

I have two recipes which will make the most of them. Both can also be made from frozen.

However, if you are planning on freezing these dishes, only add your leftover turkey meat at the very end, once the sauces have cooled.

This stops the turkey from being reheated twice and prevents unwanted bugs.

Leftover turkey and spinach Balti

(Serves 4)

Prep time: 5 minutes.

Cook time: 30 minutes.


  • 2 cups (230g) frozen diced onions
  • 12 cubes frozen spinach
  • 2 400g tins chopped tomatoes
  • 12 Brussels sprouts finely chopped (optional)
  • 150g Patak’s balti spice paste
  • 500g leftover turkey, cut into chunks

METHOD: With a small amount of oil in a large pan, soften the onions over a medium heat, for around five minutes. Next add the frozen spinach, chopped tomatoes, sliced Brussels and balti paste. If you are eating it now, add the leftover turkey meat.

If you are planning on freezing, cook the sauce separately, let it cool completely then add the leftover turkey meat.

Leave the sauce to cook for around 20 minutes, stirring occasionally until the spinach is mixed throughout the curry. You may wish to add some water if the curry is thicker than you would like.

Ready for the freezer: Leave the curry sauce to cool, then add your leftover turkey meat. Portion into sealable freezer bags (1 portion = 1 cup or 230ml). Label your bag and flatten, making sure all the air is out.

I freeze these next to naan breads, so the meal is easy to grab.

Ready to eat: Defrost overnight in the fridge then simply heat in a microwave or on a stove until piping hot. Serve with naan bread and rice (The naan can be heated in the oven directly from frozen).

Turkey, Ham and Leek Puff Pie

(Serves 4)

Prep time: 15 minutes.

Cook time: 30-40 minutes.


  • A knob of butter
  • 1 cup (115g) frozen diced onions
  • 1 large leek, diced
  • 2 tablespoons flour
  • ½ pint chicken stock (use 1 stock cube)
  • 400ml milk
  • 1 cup (155g) frozen peas
  • 2 heaped tbsp creme ­fraiche or sour cream
  • 300g leftover turkey, shredded
  • 125g leftover roast
  • ham, diced into chunks
  • 1 handful of fresh parsley, chopped (optional)
  • 1 sheet pre-rolled puff pastry
  • 1 egg

METHOD: What better way to use up leftover ­turkey and ham than with a delicious pie.

In a large deep-sided frying pan, add the knob of butter and place on a medium heat. Leave to melt then add the diced onions and leek and cook on medium heat until soft.

Next add the flour and chicken stock, whisking well to get rid of any lumps.

Once the sauce is thickening, slowly add in the milk, whisking the whole time.

Once you have used all the milk, reduce the heat to a simmer.

Add in the frozen peas and creme fraiche and give it all a good mix. Season, add the optional parsley and leave to ­simmer for around five minutes. If you are ­planning on cooking and eating this now, add in your leftover turkey and ham to the sauce.

If you are planning on freezing it, add leftover turkey and ham to the sauce once it is ­completely cool, then pour into a freezer bag.

If cooking now, pour the pie mix into an ovenproof dish big enough for four and cover with the sheet of pre-rolled pastry.

Push the pastry to the sides of the dish, making sure that everything is covered. If you have any overhang, trim this off with a knife then take a fork and push the pastry gently round the whole of the dish. This will stop any of the filling leaking out.

Crack the egg into a small bowl and give it a good whisk. Using a pastry brush or fingers, cover the top of the pastry with the egg wash to give it a golden colour.

Place the pie in the oven at 180C for around 30-40 minutes until the pastry is golden brown and inside it’s piping hot.

Ready to freeze: When your sauce is cool, add the leftover turkey and ham to the sauce and pour in a reusable freezer bag. Store flat alongside your puff pastry.

Ready to eat: Remove the sauce from the freezer and leave to fully defrost. Pour the sauce into an ovenproof dish. Cover with the sheet of pastry then follow the steps in the method regarding egg wash and cooking times.

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