Make the most of your Christmas dinner leftovers with these super tasty recipes, all of which come courtesy of the wonderful cooks over at BBC Good Food.
250g medium egg noodles
1 tbsp soy sauce
2 limes, juiced
2 tsp brown sugar
2 tbsp vegetable oil
1 garlic clove, thinly sliced
1 red chilli, thinly sliced
500g cooked turkey, sliced
2 spring onions, thinly sliced on a diagonal
30g salted peanuts (or any other nuts you have left over), roughly chopped coriander and lime wedges, to serve
- Cook the noodles according to pack instructions, then drain and rinse with cold water. Set aside. Mix the soy, lime juice and sugar together.
- Heat the oil in a large frying pan or wok and add the garlic, chilli, turkey and spring onions, fry for around 2 mins, then tip in the noodles and the beansprouts and fry for 1 min more. Pour the sauce into the pan and toss everything together well, working quickly to coat all the vegetables and noodles. Once everything is heated through, season, and tip into bowls. Scatter over the nuts and coriander, and serve with lime wedges for squeezing over.
350g pasta shapes
2 tbsp butter
1 garlic clove, crushed
1 tsp mustard powder
½ tsp cayenne pepper (optional)
3 tbsp plain flour
250g mix of cheeses you have around (we used Cheshire, cheddar and camembert), plus extra hard cheese for the 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 min until softened, then add the mustard powder and cayenne pepper and cook for 1 min more. Add the flour and stir to make a paste, cooking for about 1 min, 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 5 mins until thickened, then add the cheeses, stir until melted, and fold in the pasta.
- Heat oven to 180C/160C 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 mins, until golden and bubbling. Allow to cool for 10 mins or so then serve.
1 tbsp olive oil or rapeseed oil
knob of butter
1 large onion, halved and sliced
6 sausages or 8 chipolatas (leftover pigs in blankets are fine too)
2 tsp English mustard powder
50g plain flour
1 chicken stock cube, crumbled
150ml white wine
500ml chicken stock or leftover gravy
6 stuffing balls, leftover or shop-bought
300g cooked turkey, shredded
1 tbsp wholegrain mustard
100g low-fat crème fraîche
small bunch parsley, chopped
800g leftover roast potatoes
20g mature cheddar, grated
- Heat the oil and butter in a large, shallow ovenproof casserole dish. Add the onion and cook for 10 mins until really soft. Push the onion to one side of the dish and add the sausages, browning them all over (skip this step if you’re using cooked leftovers).
- Remove the sausages from the dish and set aside to cool a little. Stir the mustard powder, flour and stock cube into the oil and butter for 1-2 mins, then add the white wine. Bubble for 1 min, scraping the bottom of the dish to release any tasty bits, then add the stock. Stir to make a smooth sauce, season and bubble for 5 mins. Heat oven to 200C/180C fan/gas 6.
- Cut the sausages and stuffing into bite-sized chunks, add to the sauce with the turkey, mustard, crème fraîche and parsley. When bubbling, remove from the heat. Crumble the potatoes in your hands over the top of the filling, so you have some larger and smaller chunks. Scatter with cheese and bake for 40 mins until the potatoes are crisp and the filling is bubbling around the edges.