See what you can rustle up with the traditional Christmas leftovers.
What to do with all that leftover food, other than just putting it in a sandwich? We have recipes for your leftover turkey, ham, vegetables and even Christmas Pudding!
For a post-Christmas party nibble, or just a tasty snack, dip turkey pieces in a beaten egg, then roll in wholemeal breadcrumbs (or panko crums if you have them) and oats. Bake in the oven for 15-20 minutes at 230 degrees Celsius.
Ham and Asparagus Puffs
These ham and asparagus puffs can be used as party food or are great for a picnic treat.
- 500g puff pastry, thawed if frozen
- 250g asparagus
- 6 slices of ham
- 50g walnut pieces, roughly chopped
- olive oil
- beaten egg to glaze
Preheat oven to 220 degrees Celsius
Roll out pastry to a rectangle, approximately 42cm x 28cm and trim edges. Cut into six equal squares and place on a lined baking sheet.
Trim the hardened ends of the asparagus and divide into six equal bunches. Wrap a slice of ham around each bunch.
Brush the pastry with the beaten egg, lay one bundle diagonally across each square corner to corner and sprinkle lightly with a few chopped walnuts.
Fold in side corners to form a wrap around the bundle and brush the top pastry with beaten egg and sprinkle with more walnuts.
Bake for 15-18 minutes until pastry has risen and is golden brown.
Christmas Pud Ice Cream
This is a great recipe for using up the leftover Christmas pudding that everyone feels far too full to eat.
Ingredients (Serves four)
- 150ml chilled ready made custard
- 150ml whipped cream, whipped
- 125g crumbled Christmas pudding
- liquor such as brandy, rum, whiskey or Irish cream
Mix together the custard and whipped cream then stir in the crumbled Christmas pudding. Freeze in a large plastic tub and stir every half hour or so until it’s the consistency you want. For a softer freeze, add your liquor of choice. Serve with brandy snap biscuits.
Bubble and Squeak
A great dish to serve for lunch, using leftover vegetables from Christmas dinner.
Roughly mash up leftover potatoes, sprouts, roasted parsnips and carrots. You can also add some ham if you like.
Fry some onions in oil in a large frying pan and press the mash mixture on top and cook until brown and then turn over, brown the other side, making sure the mixture is warm through. Serve cut into wedges with a green salad on the side.
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