Christmas Is Over! But the Leftover Food Is Sat Waiting to Be Used. Why Not Make Some of These Delicious Recipe Ideas to Waste Not Want Not?
Christmas Leftovers Sweet Potato & Sprout Hash With Poached Eggs:
2 large sweet potatoes, cut into chunks, 2 tsp olive oil, 2 red onions (thinly sliced), 300g Brussels sprouts (thinly sliced), grating of nutmeg, 3 eggs.
- Put the sweet potatoes in a bowl, cover with cling film and microwave on high for 5 mins until tender but still holding their shape. Uncover the bowl and leave to cool a little.
- Meanwhile, heat the oil in a wide non-stick frying pan and add the onions. Cook for 5-8 mins until starting to caramelise. Add the sprouts and stir-fry over a high heat until softened. Push the sprouts and onions to one side of the pan and add the sweet potatoes, squashing them down in the pan with the back of a spatula. Leave undisturbed for 5 mins until starting to crisp on the underside. Season, add the nutmeg, mix in the sprouts and onions, and flip the potato over, trying not to break it up too much. Cook for a further 5 mins until really crispy.
- Meanwhile, poach 3 eggs in a pan of barely simmering water. Serve the hash topped with poached eggs.
Christmas Leftovers Chocolate, Cranberry & Macadamia Brownies:
150g dark chocolate, broken into chunks, 200g butter, 200g soft brown sugar, 150g self-raising flour, 40g cocoa powder (sifted), 3 large egg (beaten), 50g dried cranberry, 100g macadamia nut, 60g cranberry sauce.
- Heat the oven to 180C/ 160C fan/ gas 4 and line a 20cm x 20cm baking tin with baking parchment. Melt the dark chocolate with the butter in the microwave or in a heatproof bowl over just simmering water.
- Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and butter mixture, followed by the eggs. Stir through the dried cranberries and macadamia nuts, then swirl through the cranberry sauce.
- Pour into the tin and smooth the surface. Bake for 25 – 30 mins. Allow to cool before slicing.
Christmas Leftovers Sausage & Veg Tortilla:
2 tbsp olive oil, 1 onion (chopped), 100g leftover Brussels sprout (shredded), 4-8 leftover cooked chipolata sausages, 300g leftover roast or boiled potato (diced), 6 large eggs, tomato or brown sauce, and baked beans, to serve.
- Heat the olive oil in a medium non-stick frying pan with a metal handle that can go into the oven. Add the onion and fry for 5 mins, to soften. Add the shredded sprouts, sausages and potatoes and fry over a high heat to re-heat – try not to stir too much or you’ll break up the potatoes too much. Meanwhile, beat the eggs in a large bowl with plenty of salt and pepper. Heat the grill.
- Pour in the egg mixture and leave to cook undisturbed over a gentle heat for 8 mins until firmly set underneath but not set on top. Put under the grill for a few mins until the top is set and just golden (if you don’t have a pan that’s suitable, then carefully slide the tortilla out of the pan onto a baking sheet instead to grill). Eat for breakfast, brunch, lunch or dinner, sliced into wedges with tomato or brown sauce, and baked beans, if you like.
Christmas Leftovers Chicken, Ham, Leek & Roast Potato Pie:
2 tbsp olive oil, 400g chicken breast (cut into small chunks), 140g thick-sliced ham (roughly chopped), roughly 450g leftover roast potato (large ones halved), 2 leeks (trimmed and sliced), 1 heaped tbsp plain flour (plus extra for dusting), 200ml white wine, 400ml chicken stock, 3 heaped tbsp crème fraîche, 375g shortcrust pastry sheet (use fresh if you’re freezing the pie), beaten egg (to glaze).
- Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
- Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
- Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
Christmas Leftovers Ham & Veg Crumble:
100g butter, 2 leeks (chopped), 3 carrot (chopped), 3 parsnips (chopped), ½ celeriac (chopped), 200g plain flour, 500ml hot chicken or vegetable stock, 400g cooked ham (cut into chunky slices from a joint, then shredded), 200g tub low-fat crème fraîche, 2 tbsp wholegrain mustard.
Christmas Leftovers Ham & Leek Cobbler:
2½ tbsp olive oil, 450g leek (trimmed and thickly sliced), 450ml vegetable stock, 100g self-raising flour (plus a little extra for rolling the dough), 75ml fat-free natural yogurt, 1 tsp thyme leaves (plus extra to decorate), 140g frozen peas, 85g chunk of ham (shredded), 1 small apple or ½ large apple (grated).
- Heat oven to 200C/fan 180C/gas 6. Heat ½ tbsp oil in a large pan, then fry the leeks, stirring for 5 mins until starting to soften. Add the stock, then simmer for 5 mins.
- Meanwhile, tip the flour into a bowl, make a well in the centre, then add the yogurt, remaining oil, thyme leaves and a little salt. Using a cutlery knife, mix to bring together to a soft dough. Divide into 4 and shape into rounds on a floured surface.
- Stir the peas, ham and grated apple into the leeks, then divide between 4 individual pie dishes or one large dish. Top each with a round of dough, scatter with more thyme, then bake for 20 mins until golden.
Christmas Leftovers Red Cabbage & Potato Hash:
800g diced potato, 25g butter (plus more for grilling), 100g-300g Festive red salad, fried eggs and leftover ham, to serve.
- Boil potatoes until tender. Melt the butter in a shallow pan (ovenproof if you have it), then fry Festive red salad for a few mins to soften. Stir in the well-drained spuds with some seasoning, press down and carry on cooking to crisp the bottom and heat through.
- If you like, dot the top with a bit more butter and grill to crisp it up. Eat with fried eggs and slices of leftover ham, if you like.
Hope you had a lovely Christmas, from the Collective team x