Make sure those eyes-bigger-than-belly moments over the holidays don’t result in wasted food with these easy recipes to make leftovers the main event. From stress-free comfort food to Boxing Day lunch, here are our favourite ways to keep everyone well fed between Christmas and the new year.
Cheeseboard macaroni cheese
[From BBC Good Food]
After the hectic run-up to Christmas, spending an evening snuggled in front of a festive film with a bowl of simple comfort food is hard to beat, once the main event is over. So, use up a leftover cheeseboard to create an indulgent macaroni cheese.
2 tbsp butter
1 glove of garlic, crushed
1 tsp mustard powder
½ tsp cayenne pepper (optional)
3 tbsp plain flour
250g mix of cheese (reserve some for topping)
- Cook the pasta according to pack instructions, drain and set aside.
- Melt the butter in a saucepan, add the garlic and cook for a minute until softened, then add the mustard powder and cayenne pepper and cook for one more minute. Add the flour and stir to make a paste, cooking for about one minute, until the mix starts to bubble a little. Take off the heat and gradually pour in the milk, whisking with every addition so the sauce doesn’t go lumpy. Return to the heat and cook for five minutes until thickened, then add the cheeses, stir until melted, and fold in the pasta.
- Heat the oven to 180°C/160°C fan/gas 4. Tip the pasta into a baking dish, and top with additional cheese, preferably some hard cheese such as cheddar or parmesan, then bake for 25-30 minutes, until golden and bubbling. Allow to cool for 10 minutes or so, then serve.
Moroccan-spiced turkey pie
[From BBC Good Food]
Don’t let any of your Christmas-Day turkey go to waste by simply transforming it in a spiced filo-pastry parcel. This recipe is the perfect main course for Boxing Day lunch as it serves up to six people.
2 tsp coriander seeds
2 tsp cumin seeds
Pinch of ground cinnamon
2 tbsp olive oil
2 aubergines, diced
2 banana shallots, halved and sliced
2 tbsp harissa
2 peppers, deseeded and diced
227g can chopped tomatoes
1 chicken stock cube
500g leftover turkey, chopped
100g butter, melted, plus extra for greasing
250g pack filo pastry
25g flaked almonds
- Heat a large non-stick pan over a medium heat and toast the coriander and cumin seeds for one to two minutes until fragrant. Add the cinnamon, olive oil, aubergine and shallots. Coat them in the spices and cook on a medium-low heat for about 10 minutes 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 minutes 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 the oven to 200°C/180°C 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 minutes.
- Remove from the oven and scatter the pie with the flaked almonds. Cook for a final 10 minutes until the pie is golden and piping hot. Serve straight away.
Chocolate sundaes with pear & Christmas pudding
[From BBC Good Food]
Use up any leftover Christmas pudding or cake with this mouth-watering treat that can be prepared in just 15 minutes.
For the chocolate orange sauce:
100g bar of dark chocolate
50ml double cream
1 tbsp brandy or orange liqueur (or just orange juice)
Zest 1 orange
85g leftover Christmas pudding or cake, crumbled
3 tbsp brandy or orange liqueur (or just the juice from the pears)
410g can pear quarters, in juice
8 scoops of ice cream
25g toasted chopped hazelnuts
- First, make some shavings from the bar of chocolate by dragging a large knife over the surface. You only need a little – enough to top the sundaes. Set the shavings aside and break the remaining chocolate into a saucepan. Add the remaining sauce ingredients and heat gently, stirring, until the chocolate melts and you have a smooth glossy sauce.
- Crumble the cake or pudding into sundae glasses and drizzle over the alcohol or pear juice. Top with the pear quarters and ice cream. Drizzle over the chocolate sauce and top with the hazelnuts and chocolate shavings.
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