Remix Your Roast: Easy recipes for your Christmas leftovers

RE MIX

YO U R R O A S T EASY RECIPES FOR YOUR CHRISTMAS LEFTOVERS

W E LC O M E Twas’ the night after Christmas and all through our fridges there were leftover dinners ready to be... binned?

At Christmas, the UK chucks out a ho-ho-huge amount of food, including 2 million turkeys and 74 million mince pies!

This has a huge cost to our pockets and our planet.

Let’s remix those roast dinner leftovers into tasty new meals instead. From turkey noodle soup and roast potato tortilla to mince pie ice cream, we’re changing the game on leftovers.

Are you ready for some leftover magic?

Psst... Too to cook up many leftovers ?O freezing y ur top tips on leftovers w our Christmas ill ha fresh for ve them keeping days to co me.

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CONTENTS Turkey and trimmings noodle soup

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Big old Christmas brunch hash

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Festive fried rice

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Turkey tikka masala

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Peri peri sprinkled roast

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Remixed roast potato tortilla

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Christmas spiced ice cream

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Easy turkey and cranberry pasties

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Christmas mess

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Christmas veg thyme stew

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Boxing Day brussel sprout salad

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Christmas stuffed pie

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Freezing tips

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TUR KEY AND TRIM MIN GS NOODLE SOUP Twist your turkey into a whole new cuisine with a warming noodle soup.

This is a great base recipe which you can add to with other bits you have in the kitchen like chilli oil, sesame oil, or frozen dumplings!

INGREDIENTS (SERVES 6) • •

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1 turkey carcass (can use turkey breast) 1 litre of the stock of your choice (if you have the turkey carcass see instructions below to make a stock) 8 carrots, diced 5 celery stalks, diced

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2 onions (any colour), diced 1 tablespoons sea salt 2 teaspoons ground black pepper 2 teaspoons soy sauce 1 teaspoon of chilli flakes (optional) ½ bulb of garlic

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Handful of fresh coriander, chopped Any leftover turkey meat 200 grams rice or egg noodles or even pasta, cooked and cooled Lime

METHOD For the turkey stock 1. Place all your scraps and turkey carcass in a large pot with the peels and vegetable scraps from the soup prep.

2. Cover with water and bring to a boil.

3. Allow stock to simmer and reduce by 60-70%. This process should take about an hour or a little longer.

Instructions continue on next page.

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TUR KEY AND TRIM MIN GS NOODLE SOUP METHOD For the turkey soup 1. Heat a medium stockpot and add olive oil to sweat down the diced onions, followed by carrots, celery and garlic.

2. Season with a little sea salt and black pepper, allow to cook for 3-4 minutes.

3. Add turkey stock and turkey meat, bring to a boil then reduce to a simmer allowing to cook for at least 30 minutes.

4. Stir in the soy sauce and chilli flakes.

5. Divide the cooked noodles/rice/pasta between the bowls and ladle over the hot soup.

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BIG OLD CHR ISTM AS BRUNCH HASH Is there anything that doesn’t taste better with a fried egg on top? Don’t answer that. Make this big old brunch plate on Boxing Day, perfect for leftover roasties and any meat.

INGREDIENTS (SERVES 4) • • • •

3 tablespoons oil 2 onions, sliced Dried or leftover herbs 4 eggs, fried

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500 grams leftover roast potatoes, chopped chunky 200 grams leftover roast turkey (or other meats), chopped chunky

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Optional: 100 grams leftover veg chopped finely (sprouts, cabbage, parsnips)

METHOD 1. Heat 1 tbsp oil in a large frying pan and fry the onion for 4-5 minutes until browned. Mash the roast potatoes roughly in a large bowl.

2. Mix onions into the potato with any meat and veg.

3. Season the mix with a little salt, pepper and any leftover or dried herbs you have.

4. Heat the remaining oil and press the hash into the frying pan and fry 3-4 minutes. Turn the hash over, (don’t worry if it breaks up) and fry for a further 2-3 minutes until golden and heated through.

5. Cut the hash in half and serve each topped with 2 fried eggs.

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FES TIVE F R IE D R IC E Another easy flip to a dish far from a traditional British roast dinner!

Try turning your leftover festive ingredients into a fried rice that will feed the family.

INGREDIENTS (SERVES 4) • • •

600 grams of cooked rice, cooled 4 eggs 2 tablespoons of soya sauce

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1 teaspoon of sugar Salt 2 tablespoons of white or black pepper 5 tablespoons of oil

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2 1/2 tablespoons of vegetarian oyster sauce Leftover vegetables from your roast dinner

METHOD 1. In a bowl, whisk 5 whole eggs with 1 tsp of white or black pepper and season with salt.

2. Turn the heat up to medium-high and add in 5 tbsp of oil. Once the oil is hot, add in your eggs.

3. Let the egg sit for 30 seconds and then fry for 2-3 minutes, breaking the egg apart.

4. Chop leftover veg into bitesize pieces and add in to scramble for 1-2 minutes.

5. Turn the heat to high, add cold-cooked rice, 1 tsp of whiteor black pepper, soy sauce, vegetarian oyster sauce, and sugar. Sauté together for 2-3 minutes.

Recipe provided by Tiffy Cooks.

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TUR KEY T IK K A M A S A L A Did you know chicken tikka masala has been the national dish of the UK since 2001? How about a roast turkey one instead? This recipe will work well with any roast meat you have.

INGREDIENTS (SERVES 4) • • • • •

2 tablespoons of oil (vegetable or coconut) 1 tablespoon of butter (optional) 2 onions, chopped 3 tablespoons tikka masala paste 1 red pepper, deseeded and cut into chunks (jarred red peppers are convenient)

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400 gram can of chopped tomatoes 2 tablespoons of tomato purée 2 tablespoons of mango chutney 150ml natural yoghurt (you can use dairy or vegan yoghurt)

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Chopped coriander leaves, to serve Leftover roast meat Sea salt and cracked black pepper

METHOD 1. Prepare all ingredients as described above. If making the paste, blitz all ingredients in a blender or smoothie maker.

2. Heat the vegetable oil and butter (if using) in a large pan with a lid on the hob over a medium to high heat. Then add the onions and cook until soft and golden.

Instructions continue on next page.

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TUR KEY T IK K A M A S A L A METHOD 3. Add the masala paste and tomato puree and the red peppers and cook for about 3 minutes until the spices smell fragrant and aromatic.

4. Add your leftover roast meat and stir well to coat in the paste. Cook for 2 minutes, then tip in the chopped tomatoes and 200 millilitres of water.

5. Cover with a lid and gently simmer for 15 minutes, stirring occasionally (if using chicken make sure it is cooked through).

6. Remove the lid, stir through the mango chutney (this is to replicate the sweetness you taste in a takeaway tikka) and natural yogurt (or alternative), then gently warm through.

7. Season to taste with sea salt and cracked black pepper. Sprinkle the coriander on top and serve with basmati rice/naan bread.

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PER I PER I TUR KEY S P R IN K L E D R O A S T Our ‘fakeaway’ Nando’s style peri peri sauce is the perfect pairing for any leftover meat. It uses just 10 ingredients but packs in lots of flavour.

INGREDIENTS (MAKES 300-400 MILLILITRES) •

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2 roasted red peppers (jarred are great for convenience) 10 red birds eye chillis (or use what you have) 1 red onion 1 lemon, juice and zest

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5 teaspoons of sea salt 1 teaspoon of cracked black pepper 2 teaspoons of smoked paprika 5 cloves of garlic Half a teaspoon of dried rosemary (or

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finely chopped fresh) 50 millilitres of white wine vinegar (red wine vinegar will work too) 100 millilitres of oil (vegetable or olive)

METHOD 1. Add all ingredients to a food processor or blender. Blitz to form a smooth sauce.

2. Use this sauce to give your leftover roast meat a spicy kick. It also works great as a marinate over chicken, vegetables or fish (leave to marinade for at least 4 hours).

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REM IXED ROA ST P O TAT O T O R T IL L A This Spanish omelette will use up any leftover roast potatoes.

(If that is a thing? We’ve never seen it happen but included this recipe just in case...)

INGREDIENTS (SERVES 4) • •

2 onions, sliced 2 cloves garlic, roughly chopped

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500 grams leftover roast potatoes, chopped into pieces

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4 eggs, lightly beaten Light olive oil

METHOD 1. Sauté the onions for about 5 minutes until they are soft. Add the garlic and fry for another 2 minutes.

2. Add the onions to the potatoes and allow to cool. Then add the eggs and mix.

3. Heat a small deep 6-8 inch frying pan with a good splash of light olive oil.

4. When the oil begins to smoke, pour the egg mixture into the pan. Be careful, it may spit.

5. As the mixture enters the pan, swivel it from side to side using the handle so the egg doesn’t stick. You should see the egg moving independently from the pan itself. Turn the heat down low, to stop it burning.

6. Cook for 4-5 minutes. Place your finger in the middle and feel where the egg is cooked too. When it is cooked halfway through it is ready to turn.

7. Flip your tortilla. Place a plate on top of the pan and flip your tortilla on to the plate.

Instructions continue on next page.

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REM IXED ROA ST P O TAT O T O R T IL L A METHOD 8. Return the pan to the heat. Scrape off any bits that may have stuck and add a little more oil. When hot, slide the tortilla back into the pan, raw side down.

Shake from side to side again to make sure it’s not stuck. Turn the heat down.

9. Using a wooden spoon, tuck the rough edges underneath to make them rounded. Cook for a further 5 minutes. Slide on to a plate and allow to cool.

Recipe provided by Tom Hunt.

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CHR ISTM AS SPIC ED IC E C R E A M I scream, you scream, we all scream for ice cream! And your screams have been answered. No ice cream machine needed, this simple homemade recipe can be done in your freezer with Christmas pud, or mince pies too!

INGREDIENTS (SERVES 4) •

125 grams leftover Christmas pudding or mince pies, crumbled

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150 millilitres chilled ready made custard 150 millilitres double cream, whipped

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Liquor such as branch, rum, whisky or Baileys

METHOD 1. Mix together the custard and whipped cream then stir in the crumbled Christmas pudding or mince pie. Freeze in a large Tupperware container and stir every half hour or so until it’s the consistency you want.

2. For a softer freeze, add a little brandy or leftover Christmas liquor such as rum, whisky or Baileys.

Recipe provided by Love Food Hate Waste.

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EASY TUR KEY AND C R A N B E R RY PA S T IE S Pack your leftovers into these easy peasy pasties. They can also be pre-made and frozen if you don’t want to bake them all at once.

INGREDIENTS (SERVES 6) • • •

500 grams pack shortcrust pastry 200 grams leftover roast turkey, diced 2 tablespoons cranberry sauce

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6 leftover stuffing balls, roughly chopped (140 grams) 50 grams low fat soft cheese

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75 grams frozen peas, defrosted 1 medium egg, beaten

METHOD 1. Preheat the oven to 200°C, gas mark 6.

2. Roll out the pastry and cut 6 rectangles. Mix together the turkey, cranberry sauce, stuffing, soft cheese and peas. Divide the mixture between your pastry rectangles.

3. Place the filling on one half of your rectangle leaving room around the edge to seal. Brush the pastry edges with egg and fold the non-mixture half over.

Press around the edges to seal.

4. Place the pasties on a baking tray, sealed edges facing up and brush with the egg. Bake for 20-25 minutes until golden.

Recipe provided by Love Food Hate Waste.

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CHR ISTM AS MESS A Christmas twist on a classic. Top your meringue with your leftover Christmas pudding, satsumas and a cranberry sauce drizzle.

INGREDIENTS (SERVES 4) • •

150 grams leftover cooked Christmas pudding 1 tablespoon amaretto or orange liqueur

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4 mandarins (or satsumas) 4 meringue nests, crumbled

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150 millilitres double cream, lightly whipped 4 tablespoons cranberry sauce

METHOD 1. Crumble the Christmas pudding and put it in a pan with the amaretto or orange liqueur. Heat gently until sizzling and the liquid has evaporated, then leave to cool until lukewarm.

2. Peel the mandarins and slice them into small pieces.

3. Spread the crumbled meringue in a large dish (or six glasses) and add the cream. Stir lightly, then scatter over the Christmas pud crumbs. Arrange the mandarin slices on top.

4. Stir the cranberry sauce to loosen it a bit (add a spoonful of water if necessary) and trickle over.

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CHR ISTM AS VEG T H Y M E ST E W A hearty Christmas dish for all the veg that might still be hankering for a purpose after Christmas. Works well for batch cooking and freezing, and works even better with some crusty bread!

INGREDIENTS (SERVES 6) For the gravy (if not using leftover gravy) • 8 tablespoons flour • 9-10 tablespoons butter • 2-3 large onions, diced into small squares • 1 tablespoons fresh or dried thyme • Water or veg stock (about 2 litres)

• Salt and pepper • Olive oil • Marmite (optional) For the stew • 3 medium carrots • 1 large butternut squash (or other variety) • 1 medium onion • 2 cloves garlic, crushed

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500 grams mushrooms (mixed, any variety) 1 large leek 300 - 400 grams of cooked puy lentils 1 tablespoon paprika Olive oil Salt and pepper Fresh parsley, for garnish

METHOD Make the gravy 1. In a saucepan, soften the onions in some olive oil (about 5-8 mins). Once the onions have softened, add in the thyme and season with salt and pepper 2. In another heavy based saucepan melt the butter then whisk in the flour, stirring constantly. This will form the base of the gravy called a roux.

Instructions continue on next page.

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CHR ISTM AS VEG T H Y M E ST E W METHOD 3. Once the flour and butter have combined into a smooth and thick paste, start slowly adding the veg stock/water, about 500ml at a time. As you add in the liquid, stir constantly. Add enough liquid to make a relatively thick sauce.

4. To this sauce, add in the cooked onion mixture and stir. At this point you can stir in about 2 tbsp of marmite (if using). If the gravy is too thick, add more liquid. Taste and season if needed. Then turn off the heat, a set aside to use later.

Make the stew 1. Chop all your veg into medium sized chunks.

2. In a large pot add enough oil to just cover the bottom and turn on to medium heat. Once hot, add in the onion and cook until just soft (about 5-8 mins).

Stir in the garlic, and cook for a further 2-3 mins.

3. Add in carrots, leeks and squash and cook for about 10-12 mins, until they begin to soften. Add in mushrooms then stir in paprika until all the veg is coated. Turn the heat down slightly and cover pot with a lid. Allow this mix to cook for about 15 mins, checking every so often to make sure the veg isn’t sticking (if it is, add a splash of water).

4. Pour the gravy mix over the veg. There might be too much gravy, you want enough to barely cover the veg. Allow this to simmer together until the squash and carrots are soft but still holding their shape. Stir in the puy lentils and season if needed.

5. To serve, dish it up in large bowls with a sprinkling of parsley on top. For added texture you could also top it with crispy onions or make some veggie dumplings!

Recipe provided by Food Cycle.

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BOX ING DAY BRUSSEL SPROUT SA

LAD

If you have any sprouts leftover after Christmas dinner then they are delicious raw. This recipe is a welcome break from the usual festive fare and is a delicious light and healthy meal.

INGREDIENTS (SERVES 4) • •

200 grams brussel sprouts, finely sliced 2 satsuma, peeled and pulled into segments

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4 sticks celery, roughly sliced 1 red onion 6 sprigs mixed herbs, such as mint and parsley

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50 grams mixed nuts and seeds, I used poppy seeds and hazelnuts Extra virgin olive oil and a squeeze of lemon to dress

METHOD 1. Combine all the ingredients. Season with a little salt and dress with the oil.

Serve as part of a light lunch or fresh salad with some leftover turkey.

Recipe provided by Tom Hunt.

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CHR ISTM AS S T U F F E D P IE It’s an ‘everything but the kitchen sink’ kind of pie. This recipe uses up usual bits from the Christmas dinner, as well as things from the family fry up breakfast the morning after. And it’s great! Give it a go and don’t be afraid to mix and match with what you have left.

INGREDIENTS (SERVES 6) • • • • •

150 grams puff pastry 260 grams chopped leeks 120 grams onion 4 grams fresh thyme 40 grams butter

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100 grams or 8 rashers cooked smoked bacon 3 grams salt 4 leftover cooked sausages 15 turns of milled black pepper 20 grams plain flour

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250 millilitres stock (can make your own from turkey bones) 250 millilitres double cream 1 tablespoon chopped parsley 500 grams cooked, leftover roast turkey meat

METHOD 1. Place a shallow pan on a low to medium heat and add the butter. When it has melted, add finely diced onion, thyme, salt, pepper and cook with a lid on the pan so the onions sweat and they don’t colour. Cook for 8-10 minutes slowly, stirring them now and again.

2. Slice the bacon thinly and slice the sausages into 1cm pieces. Add the bacon and sausage to the pan and cook for 1-2 minutes still with the lid on and then remove the lid and add the flour.

Instructions continue on next page.

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CHR ISTM AS S T U F F E D P IE METHOD 3. Cook out for one minute stirring, then add the hot stock and double cream, bring to a slow simmer then cook for a further two to three minutes.

4. Roughly flake the turkey meat in large pieces. Add the turkey pieces to the pan and cook for 3-4 minutes, then remove from the heat and leave to cool, add the chopped parsley and pour the filling into an 8-inch pie dish.

5. Roll out the puff pastry to approximately 3mm thick. Lay the pastry over the pie dish and seal the edges by crimping the pastry around the edge. Brush on a little egg wash and place into the oven for 30 minutes at 180˚C.

Recipe provided by Tom Aikens.

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FREEZING TIPS Our top tips •

Let all food reach room temperature before freezing.

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Be savvy with your ice cube tray - you can use it to freeze stock, liquid and even eggs.

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Try to freeze everything at its freshest either when it’s just been bought or cooked.

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Make sure the freezer isn’t so packed that air can’t circulate.

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Try and remember what you have in the freezer and aim to eat within nine months to a year.

Foods you can freeze Cheese The best way to freeze cheese is to grate it first and then store it in a ziplock bag or a sealed takeaway container. Avoid freezing it in a large block as it can go crumbly. Sprinkle on top of a pizza or pasta dish to give it a brie-lliant kick.

Cooked turkey and other cooked meats Portion up your cooled cooked meat and seal it in an airtight bag or container. Make sure to label what it is so you’re not left guessing.

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Roasted vegetables Mushrooms, beans, carrots, broccoli can all be frozen. If they naturally have a high-water content, it’s best for them to be pureed, sautéed, stewed before freezing. Blanch sliced carrots for a few minutes in boiling water, cool them in ice water and then transfer to a freezer bag to be frozen. It’s better to freeze mushrooms cooked as they have a high-water content.

Roast potatoes Freeze all kinds of cooked or partially cooked potatoes from mash to roasties. Make sure you do this when they’re fully cooled though. For mashed potato, you could either freeze all of it in a freezer bag/container or if you’re feeling particularly savvy, freeze your servings by scooping out portions individually like ice-cream scoops. The best bit is you can cook them straight from frozen.

Mince pies, Christmas puddings and other cakes Believe it or not, they can all go in in the freezer. If you have any left that is. Wrap well, so they don’t get frost bite.

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