christmas leftovers

Bubble & squeak should be on everyone's radar come Christmas time – it's a great way of using up leftover mash, sprouts and cabbage

Bubble & squeak

tbsp duck fat, goose fat or butter

rashers of streaky bacon, chopped

onion, finely sliced

garlic clove, chopped

Brussels sprouts, sliced,

cold leftover mashed potato, potatoes

Melt 1 tbsp duck fat, goose fat or butter in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick pan</a>, allow it to get nice and hot, then add 4 chopped streaky bacon rashers. As it begins to brown, add 1 finely sliced onion and 1 chopped garlic clove.

Next, add 15-20 sliced cooked Brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.

Add 400g cold mashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.

Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour.

With abundant brassicas, there's often leftovers - create a hash brown-like breakfast dotted with apple and walnut

Red cabbage & potato hash

diced potato

butter

Festive red salad (see 'goes well with')

eggs ham

Boil potatoes until tender. Melt the butter in a shallow pan (ovenproof if you have it), then fry Festive red salad for a few mins to soften. Stir in the well-drained spuds with some seasoning, press down and carry on cooking to crisp the bottom and heat through.

If you like, dot the top with a bit more butter and grill to crisp it up. Eat with fried eggs and slices of leftover ham, if you like.

Crave spice after the traditional Christmas lunch? Want to turn your leftover turkey into a whole new dish? This tasty turkey tikka masala is for you

Turkey tikka masala

sunflower oil

onion, finely chopped

garlic cloves, crushed

ginger,

red chilli, deseeded and finely chopped

cumin seeds

tsp coriander

paprika

½ tsp ground turmeric

½ tsp garam masala

tomato purée

can passata or chopped tomatoes

mango chutney

milliliters double cream

tbsp natural yogurt (optional)

leftover roast turkey, cut into large chunks

chopped coriander, toasted flaked almonds, steamed rice and garlic naan breads, to serve

Heat the oil in a <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> or shallow pan over a medium heat, and fry the onions for 10-12 mins until golden. Stir in the garlic, ginger, chilli and all the spices, and cook for 2 mins more until the mixture resembles a paste. Stir in the tomato purée, passata or chopped tomatoes and mango chutney, and bring to a simmer. Cook for a further 10 mins.

Stir in most of the cream and the yogurt, if using, and return the mixture to a simmer. Add the turkey and continue to simmer until the turkey is piping hot. Remove from the heat, drizzle over the remaining cream and stir through briefly. Scatter over some coriander and flaked almonds, and serve with the rice and naan breads on the side.

With a few pantry staples, you can make a sensational midweek meal.

Ham and goat's cheese ravioli

ham, finely chopped

goat's cheese

chives,

wonton wrappers (see note)

unsalted butter

baby spinach leaves

lemon juice

With a few pantry staples, you can turn Christmas leftovers into a sensational midweek meal.

Pork stuffing meatballs with tomato couscous

pork mince

stuffing mix, prepared according to packet instructions

garlic cloves, finely chopped

egg, beaten

olive oil

(300 grams) couscous

(185 milliliters) tomato passata (see note)

(60 milliliters) extra virgin olive oil

lemon

red onion, finely chopped

punnet cherry tomatoes, halved

Is your fridge still full of turkey? Never fear, you can transform leftovers into this delicious holiday dish.

Turkey macaroni bake

unsalted butter,

plain flour

Massel chicken style liquid stock (see Notes)

tsp grated nutmeg

milliliters thick cream

dried macaroni

sliced Swiss brown mushrooms

milliliters (1/4 cup) dry marsala or white wine

lemon, juiced

leftover cooked turkey, diced

tsp chopped fresh thyme

grated parmesan

If you've got leftover smoked salmon trimmings, use them up in this creamy, indulgent pasta dish

Smoked salmon carbonara

quick-cook spaghetti

garlic

eggs

pack smoked salmon trimmings

chives

Cook the spaghetti. Meanwhile, melt the butter in a small pan, add the garlic and gently sizzle for 1 min. Remove from the heat.

Lightly beat the cream, eggs, softened garlic and half the Parmesan in a bowl. Stir in the smoked salmon trimmings.

Drain the pasta well and return to the pan. Add the salmon mixture and the chives, then toss well so the heat from the pasta lightly thickens the sauce. Serve scattered with the remaining Parmesan and plenty of black pepper.

Transform leftover turkey in this spiced filo pastry parcel, inspired by a Moroccan pastilla - a perfect main course for Boxing Day

Moroccan-spiced turkey pie

coriander seeds

tsp cumin seeds

cinnamon

aubergines

banana shallots

harissa

peppers

can chopped tomatoes

chicken stock cube

leftover turkey (a mix of leg and breast is best), chopped

pack (about 10 large sheets) filo pastry

flaked almonds

Heat a large non-stick pan over a medium heat and toast the coriander and cumin seeds for 1-2 mins until fragrant. Add the cinnamon, olive oil, aubergine and shallots. Coat the veg in the spices and cook on a medium-low heat for about 10 mins until the aubergine has softened slightly.

Add the harissa and peppers. Give everything a good stir, then add the tomatoes and crumble over the stock cube. Simmer, uncovered, for 20 mins until the veg is tender and the mixture is nice and thick.

Stir through the turkey meat and season well. Set aside to cool.

Heat oven to 200C/180C fan/gas 6 and grease a 23cm springform tin with a little butter. Lay two sheets of filo over the base of the tin and brush with the melted butter. Cross over another two layers of filo and brush again with butter. Repeat once more, then put the cooled filling in the centre. Using the remaining four pastry sheets, cover the filling and brush with more melted butter. Scrunch the top of the pie together and bake for 30-35 mins.

Remove from the oven and scatter the pie with the flaked almonds. Cook for a final 10 mins until the pie is golden and piping hot. Serve straight away.

A one pot rice dish is a fab way to use up leftovers - this one combines healthy veg and turkey, topped with fried egg

Korean rice pot

500 milliliters/ 18 fl oz hot chicken stock

long grain rice

300 grams/ 11 ounces cooked turkey

baby spinach

carrots

sesame oil

sesame seed

vegetable oil

tbsp thick chilli sauce

Pour the chicken stock into a large pan and bring to the boil. Add the rice and turkey, bring back to the boil and simmer for 12-15 mins until the stock has been absorbed and rice is tender.

Meanwhile, put the spinach in a colander and pour over a kettle of hot water to lightly wilt. Keep the spinach and carrots separate, but dress both with the sesame oil and seeds.

Cover the cooked rice with a lid and leave to sit for a couple of mins. Meanwhile, heat vegetable oil in a non-stick pan set over a high heat. Fry eggs so the white crisps up nicely round the edges.

Spoon the rice into large bowls and arrange the spinach and carrots on top. Finish each with a fried egg and a dollop of chilli sauce. Serve immediately.

Use up your leftover Brussels sprouts from the Christmas dinner table with this easy grain bowl, with squash, hummus and tahini flavours

Brussels sprouts grain bowl

butternut squash (about 300 grams), peeled and chopped into 2cm cubes

brussels sprouts, halved

tbsp tahini

maple syrup

lemon,

pumpkin seeds

pouch cooked grains (we used quinoa)

tbsp hummus

herbs (coriander, parsley, mint

Heat the oven to 200C/180C fan/gas 6. Toss the squash in half the oil on one end of a baking tray. Season. Roast for 20 mins, stirring halfway. Add the sprouts to the other end of the tray, drizzle with the rest of the oil, season and roast for 15 mins more until the squash is tender and the sprouts crisp.

Mix the tahini, maple syrup, lemon juice and zest together in a small bowl to make a dressing, adding a drizzle of water to loosen if it’s too thick. Toast the pumpkin seeds in a dry frying pan over a low heat until they start to pop.

Heat the grains following pack instructions, then divide between two bowls. Top with the roasted veg, the hummus, pumpkin seeds and herbs. Drizzle with the dressing and toss everything together just before serving.

Pan fry cubed chorizo and brussels sprouts, then toss with egg yolks, spaghetti and parmesan for an indulgently creamy weeknight dinner

Sprout & chorizo carbonara

chorizo

brussels sprouts

spaghetti

milliliters single cream

milk

black pepper

Heat a large frying pan with the olive oil and boil a large pan of salted water. Add the cubed chorizo to the frying pan and cook for 5 minutes, stirring, until the oils are released into the pan. Halve and finely slice the brussels sprouts. Add these to the frying pan, season and cook for 10 mins, stirring now and then, until tender.

Cook the spaghetti following pack instructions. Whisk the egg yolks, single cream and milk with the grated parmesan and a good grind of black pepper.

When the pasta is cooked, drain, reserving a cup of the cooking water, and add the pasta to the frying pan. Turn the heat to very low and add the egg mixture. Toss everything together for 2-3 mins until the sauce has thickened, adding a splash more water if it looks to dry. Serve with extra parmesan.

A meaty and vibrant soup that's great for using up festive ham leftovers or as a comforting storecupboard soup

Pea & ham soup

onion, chopped

potato,

1l ham or pork stock (see 'Try', below)

frozen petit pois

Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.

Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.

Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.

Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.

Use up leftover Christmas turkey and make this slow cooker turkey curry. It uses up any roasted veg you may have leftover too – ideal for avoiding food waste

Slow cooker turkey curry

red pepper, chopped

sweet potatoes

turkey,

can chickpeas, drained and rinsed

tbsp curry paste (we used balti)

coconut milk

coriander, leaves

spinach (optional)

Tip the onion, garlic, ginger, red pepper, sweet potatoes, turkey and chickpeas into a slow cooker. Stir in the curry paste and tomato purée, ensuring everything is well-coated. Pour in the chopped tomatoes and coconut milk, and scatter in the chopped coriander stalks, 1 tsp salt and some ground black pepper. Mix everything to combine. Cook on high for 3 hrs 30 mins, or low for 8 hrs. If you want to add spinach, tip it in 15 mins before the end of the cooking time. Stir well after 5 mins, once it has started to wilt.

Serve the turkey curry with rice, scattered with the chopped coriander leaves, if you like.

This Brussels Sprout Filo Pie has a creamy filling of shredded sprouts with a crown of scrunched phyllo pastry. It’s bursting with wintery flavor and makes a show stopping vegetarian or vegan main dish. A great recipe for Christmas or using up leftovers.

Creamy Brussels Sprout Filo Pie

brussels sprouts ((250 grams))

butter butter

carrot (diced)

celery (diced)

garlic (minced)

sage

(50 grams) plain all-purpose flour

(500 milliliters) vegetable stock

(150 milliliters) milk milk

⅛ teaspoon each salt and pepper

nutmeg

parmesan cheese (vegetarian

filo pastry

Oil oil

Preheat the oven to 400F/200C.

Carefully shred the Brussels sprouts on a mandoline (or with a knife or food processor).NOTE: I do it with a cut resistant glove which takes out the mandoline fear-factor! Make sure that the sprout is stable on the slicer under the guard before slicing. Set aside.

Melt 1 tablespoon of the butter in a large pan, then add the carrots and celery and cook, stirring, for 7 minutes or until soft, then add the shredded sprouts and cook for a further 5 minutes. Remove from the pan and set aside.

Melt another 2 tablespoons of butter to the pan, then add the garlic and sage and cook for 1 minute. Stir in the flour and cook for 2 minutes.

Whisk in the vegetable stock, a little at a time, then add the milk a little at a time, whisking well. Reduce the heat and simmer for 5 minutes or until the mixture is thick and creamy. Stir in all the cooked vegetables, salt and pepper and nutmeg. Heat for 2 minutes.

Pour the creamy sprout mixture into a heat proof baking dish and sprinkle with the parmesan.

Spray a sheet of filo pastry with spray oil or brush with oil. Loosely scrunch the sheet and place on top of the creamy sprout mixture. Repeat until the whole pie is covered.

Place in the oven and bake for 25 minutes or until the filo is lightly browned.

This is so good!! I love how easily you can turn it into a gluten free and vegan recipe! Thank you so much!

Scrumptiously savory and the perfect way to make Brussels sprouts! The filo is interest grabber too! So fun...thanks!

This is just what we needed to get us out of our normal dinner routine. Love that you added the filo pastry on top. Adds a nice texture.

I LOVE that you can make this ahead of time. Perfect for my busy schedule!

This Brussels Sprouts Filo Pie looks incredibly delicious - so creamy and pretty! I will make this recipe; we love and enjoy Brussels sprouts here, so this yummy pie version would be perfect!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1605702570/wyaxuvclsrtf3zxqzmy2.mp4

This Brussels Sprout Filo Pie has a creamy filling of shredded sprouts with a crown of scrunched phyllo pastry. It’s bursting with wintery flavor and makes a show-stopping vegetarian or vegan main dish. A great recipe for Christmas or using up leftovers.

Use up leftover ham in this family dish - add some celery sticks or other veg to the sauce too, if you like

Top 16 christmas leftovers recipes from across the web

The most viewed christmas leftovers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bubble & squeak

Red cabbage & potato hash

Turkey tikka masala

Ham and goat's cheese ravioli

Pork stuffing meatballs with tomato...

Turkey macaroni bake

Smoked salmon carbonara

Moroccan-spiced turkey pie

Korean rice pot

Brussels sprouts grain bowl

Sprout & chorizo carbonara

Pea & ham soup

Slow cooker turkey curry

Creamy Brussels Sprout Filo Pie

Ham, leek & potato pie

15 or 16 Bean Soup

Top 16 christmas leftovers recipes from across the web

The most viewed christmas leftovers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bubble & squeak

Red cabbage & potato hash

Turkey tikka masala

Ham and goat's cheese ravioli

Pork stuffing meatballs with tomato...

Turkey macaroni bake

Smoked salmon carbonara

Moroccan-spiced turkey pie

Korean rice pot

Brussels sprouts grain bowl

Sprout & chorizo carbonara

Pea & ham soup

Slow cooker turkey curry

Creamy Brussels Sprout Filo Pie

Ham, leek & potato pie

15 or 16 Bean Soup

The most viewed christmas leftovers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine