Help to reduce food waste and make the most out of your festive feast this year by creating speedy leftover dishes to enjoy on Boxing Day.
Chestnut and parsnip soup
Image: Vita Coco
Use up your leftover chestnuts and roasted veg with this delicious, heart-warming recipe.
- Serves 4
- 1 tbsp Vita Coco coconut oil
- 1 white onion
- 1 large leek
- 4 garlic cloves
- 6 parsnips
- 200g chestnuts
- 500ml Vita Coco coconut milk
- 500ml vegetable stock
- Salt and pepper to taste
1. Heat the coconut oil in a large pan. Add in the onion and garlic and fry for 5 minutes until tender.
2. Add the chopped parsnips and chestnuts into the pan along with the coconut milk and vegetable stock. Bring to the boil then reduce the heat and allow to simmer for 30 minutes, until the parsnip is cooked through.
3. Remove the soup from the heat and leave to cool slightly, then blend using a hand blender. If you want to use a food processor or regular blender, leave the soup to cool completely before blending.
4. Season to taste, and then servie with toppings of choice.
Christmas leftovers croque monsieur
Image: Maple from Canada
Who doesn't love a croque monsieur? Create your own with a delicious festive twist.
- 2 portions
- 25g softened butter, plus extra to fry
- 4 slices of bread
- 20g Dijon mustard
- 125g Gruyere cheese
- 4 slices of maple-baked ham
1. Butter both sides of each slide of bread. Spread mustard on one side of each slice.
2. Split the cheese and ham in half and make two sandwiches, with the mustard-spread side facing inwards.
3. Heat a griddle pan and fry the sandwiches for 3-4 minutes on each side until the bread is golden and the cheese has melted.
4. Remove from the pan, cut the sandwich in half and serve.
There's always turkey left over after the big day, so why not put it to good use? These samosas are super tasty.
- Makes 8
For the pastry
- 150g plain flour
- 1/4 tsp baking powder
- 4 tbsp water
- 1/4 tsp salt
- 1 tbsp vegetable oil
- 4 tbsp water
For the filling
- 100ml vegetable oil
- 2cm piece fresh ginger
- 1/4 tsp cayenne pepper
- 1/4 tsp coriander seeds
- 200g cooked turkey
- Pinch of salt
- 1 medium onion
- 1 tbsp Madras curry powder
- 1 tsp chaat masala
- Seeds of 6-8 crushed cardmom pods
- Small bunch of coriander
1.To make the pastry, combine the dry ingredients, add the oil and water and mix to a stiff dough. Wrap in cling film and refrigerate for at least 30 minutes.
2.For the filling, heat the oil in a pan and sauté the onion and ginger. Add the curry powder, cayenne pepper, chaat masala, coriander seeds and cardamom then fold in the turkey and chopped coriander. Season with salt to taste. Allow to cool.
3.Remove the cooled pastry from the fridge. Lightly flour a work surface, roll the dough out into four rectangles approx. 30 x 20cm and cut in half lengthways.
4. With a long edge towards you, fold the right side in and up then repeat with the left side, overlapping the folds to make a cone.
5. Add a spoonful of filling, dampen the open edges with water then fold down the top and seal to make a triangle-shaped parcel.
6. Deep fry in hot oil until crisp and golden in colour.
Christmas pudding brownies
Image: Love Your Leftovers
Leftovers can be used when making desserts, too! These Christmas pudding brownies are to die for.
- Serves 16-20 people
- 400g butter
- 400g dark chocolate
- 6 eggs
- 4 tbsp brandy, amaretto or rum
- 500g caster sugar
- 250g plain flour
- 200g cooked Christmas pudding
1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a 30cm x 20cm baking tin with baking paper. Chop the butter into small cubes and pop into a large pan. Place on a gentle heat and let it begin to melt. Chop the chocolate and add it to the butter when it has nearly melted. Keep on the heat till the chocolate has melted, stirring regularly. Remove from the heat and leave to cool slightly.
2. While the butter cools, beat the eggs in a large bowl with your chosen liqueur (if using) till frothy, then beat in the sugar. Stir in the melted butter and chocolate, then sift in the flour and use a metal spoon to fold it all together.
3. Crumble in the Christmas pudding and stir till incorporated. Pour the mixture into the lined baking tin. Slide into the oven and bake for about 25 mins, till the top is pale, but the middle is still dark and gooey. There should still be a slight wobble when you shake the tin.
4. Leave the brownies to cool for 10-15 mins in the tin, then cut into squares. Serve warm with leftover brandy cream, custard or ice cream. The brownies are also delicious cold and will keep in an airtight tin for up to 2 days, or you can freeze them for up to 3 months.
What leftover recipes will you be following? Let us know by tweeting us @goodhomesmag or post a comment on our Facebook page.