Tired of turkey sandwiches? Take top chef Paula McIntyre’s tips for transforming your Christmas leftovers into more delicious meals.
Make a delicious brunch by shredding and frying leftover ham with spare potatoes and sprouts. Top it off with a poached egg.
Create a hearty soup by combining chopped root vegetables with a tin of cannellini beans, a tin of chopped tomatoes, some chopped rosemary and stock.
Make a mouth-watering Monte Cristo sandwich with leftover ham and cheese, sandwiched between bread and fried in olive oil.
For a festive risotto, cook onions and garlic in butter until golden. Add risotto rice and then stir adding hot stock a ladle at a time, until absorbed and the rice is soupy and creamy. Then add chopped turkey or ham, leftover vegetables, chopped fresh herbs and grated cheese.
Turkey biryani is turkey cooked with onion, ginger, garlic, chilli, garam masala and mixed with cooked rice and leftover vegetables. Top with fried onions and fresh coriander.
Make turkey enchiladas by frying turkey and leftover vegetables with onion and chilli. Add a tin of chopped tomatoes, chopped chilli and a tin of kidney beans. Cook for 10 minutes, wrap in soft tortillas, place in a baking dish, top with grated leftover cheese and bake until golden.
Fry leftover shredded ham with an onion and garlic, add cream, leftover grated cheeses and toss in some cooked pasta to create a delicious creamy pasta dish.
For leftover vegetables with a twist, fry them with chilli and chopped tinned tomatoes. Then crack four eggs into the pan, top with grated cheese and finish under the grill.
To make pakoras, mix chopped leftover vegetables with curry spice, an egg and flour to bind. Fry until crisp and golden and serve with yoghurt mixed with chopped chilli.
Leftover stuffing can be chopped, fried with onion and garlic and add a small tin of tomatoes. Place in hot dog rolls, top with cheese, bake in the oven and serve.
You could do a rarebit with cheese by mixing it with a good dollop of mayonnaise, whole grain mustard and a dash of Worcestershire sauce. Place on bread and toast until bubbling and golden.
The best way to get the most out of turkey stock is to chop the carcass, simmer with onion and celery in water for at least an hour and strain. The stock can be frozen and used in gravies, risotto or soup.
Delve into more fantastic festive food tips from Paula McIntyre here: Making Food Go Further - 3 Things You Can Do Today.
Did You Know?
In the UK we throw away enough mince pies each year to fill an Olympic swimming pool one and a quarter times! Pop your uneaten merry munchies in your food caddy once you've had your fill.