Christmas cooking usually means that we spend hours in the kitchen preparing a wide variety of meats and all the trimmings. When cooking up a storm, we often forget that we are not cooking for a small army. This means that there are usually plenty of leftovers. Instead of eating the same food for days or tossing it out, you could spice things up with these leftover recipes.
Mixed leftover pie
Ingredients:

  • 1 Tbsp olive oil
  • Small spoon of butter
  • 1 large onion (sliced)
  • 6 leftover sausages
  • 2 tsp English mustard powder
  • 50g flour
  • 1 chicken stock cube
  • 150ml white wine
  • 500ml chicken stock or leftover gravy
  • 6 balls of stuffing
  • 300g cooked and shreded turkey
  • 1 Tbsp mustard
  • 100g crème fraiche
  • Bunch of parsley (chopped)
  • 800g roast potatoes
  • 20g grated cheddar

Method:

  • Heat the butter and oil in a large casserole dish.
  • Add the onion and cook until soft.
  • Stir together the mustard powder, stock cube, and flour and add to the oil and butter.
  • Add the white wine and bubble for about 1 minute while stirring.
  • Add the stock and stir until smooth.
  • Season and bubble the mixture for 5 minutes.
  • Heat your oven to 180C
  • Cut the sausages and stuffing into bite-sized pieces. Add them to the sauce.
  • Add the shredded turkey, crème fraiche, mustard, and parsley.
  • Once the mixture bubbles, remove from heat and crumble the potatoes over the top.
  • Top with grated cheese and bake for 40 minutes or until the potatoes are crisp on top.

Chocolate Sundae
Ingredients:

  • 85g Christmas pudding
  • 4 Tbsp brandy or orange liqueur (divided)
  • 410g canned pear quarters
  • 8 scoops ice cream
  • 25g toasted hazelnuts (chopped)
  • 100g dark chocolate
  • 50ml double cream
  • Zest from an orange

Method:

  • Shave some of the bar of chocolate using a sharp knife to use as a garnish.
  • Break the rest of the chocolate up into pieces and melt in a saucepan until it’s a smooth sauce.
  • Add the double cream, 1 Tbsp of the liqueur, and the orange zest to the melted chocolate and stir until its all mixed.
  • Crumble the pudding into a sundae glass or glasses and drizzel the rest of the liqueur or brandy over them.
  • Top the pudding with pear quarters and ice cream.
  • Drizzle the chocolate sauce over the top and finish off with hazelnuts and chocolate shavings.