THRIFTY THINKING
Love your leftovers
How to use up your Christmas surplus ROASTED PARSNIPS
PARSNIP & PUMPKIN SEED SCONES
PARSNIP & KALE SALAD
Steam sliced kale until just tender and mix with cooked, chopped parsnips and drained tinned chickpeas. In a bowl, whisk freshly squeezed orange juice, maple syrup, olive oil and red wine vinegar; season to taste. Toss with the vegetables to combine.
In a bowl, rub 225g self-raising flour and 50g butter to crumbs. Mix in 60g grated Cheddar and 275g cooked, mashed parsnip, then stir in 2-3 tbsp milk. Knead to a soft dough. Flatten into a disc, then cut into rounds with a circular cutter. Brush with a little milk, scatter with pumpkin seeds and bake until golden.
SPROUTS SPROUT & POMEGRANATE SLAW
Mix shredded raw sprouts with pomegranate seeds, matchsticks of apple and chopped parsley. Mix 1 part lemon juice with 2 parts olive oil; season and stir into the slaw. SPROUT PANGRATTATO SPAGHETTI
Boil spaghetti until al dente, adding raw sliced sprouts for the last 1 min; drain. Fry breadcrumbs in oil with garlic and crushed chillies. Stir in lemon zest, season, then toss with the sprouts and pasta.
GRAVY POUTINE-STYLE POTATO WEDGES
Bake potato wedges till crisp. Top with torn mozzarella; grill until melted. Pour over warm gravy to serve. TURKEY & MUSHROOM RISOTTO
Heat gravy with enough water to make a light broth. Fry onion in oil until soft then stir in risotto rice and mushrooms. Add a little white wine; bring to a simmer. Stir in the broth 1 ladle at a time. Once the rice is cooked, add shredded turkey and Parmesan; heat until piping hot.
ROAST HAM RECIPES CAROLINE MORRISH
HAM & PINEAPPLE QUESADILLAS
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Heat a tortilla wrap in a pan. Top with shredded ham, pineapple chunks, fried onions and Cheddar. Top with a wrap, flip and cook until golden. Serve with salsa. POTATO, HAM & BROAD BEAN HASH
Fry onion to soften. Add chopped, boiled potatoes; cook until golden. Add shredded ham, broad beans and peas; fry until hot.
CHEESE ROASTED BEETROOT TART
Put cooked sliced beetroot in a savoury shortcrust pastry case. Whisk eggs with cream and chopped rosemary, then pour into the case. Crumble over cheese, and chopped spring onion. Bake until golden. CHEESY VEG CRUMBLE
Fry sliced leeks and carrots until tender. Add garlic, passata, veg stock and butter beans. Simmer until thick. Put in a baking dish. Scatter over a mix of chopped walnuts, thyme, breadcrumbs and cheese; bake until golden.
CHRISTMAS PUDDING FESTIVE ETON MESS
Soak Christmas pudding in brandy. Crumble into a glass, then layer up with whipped cream mixed with clementine zest and crushed meringue. CHRISTMAS PUD ICE CREAM
Sprinkle some Christmas pudding with sugar and bake until crunchy. Meanwhile, mix crumbled Christmas pudding into soft-scoop vanilla ice cream and serve with the hot pud.