Boxing Day recipes from Gressingham

No doubt with smaller gatherings this year you will have even more delicious leftovers from your festive meal. We have got a selection of recipes that use not only the meat but the trimmings as well…

A delicious twist on the classic bubble and squeak and perfect for using up Christmas leftovers. Mix together leftover cooked turkey meat, stuffing, greens and potatoes in a bowl, bind with 2 eggs. Heat oil in a frying pan and add the mix to the pan, cook for 5 minutes until one side is golden and crispy, turn over with a plate and cook the other side for 5 minutes. Pop it into the oven for 15 minutes at 180oC, Fan 160oC and Gas Mark 4 to ensure it is cooked all the way through. Pouch eggs to serve alongside it.

Another tried and tested recipe that uses many different elements from your Christmas meal. Line a 6 inch tart case with ready made shortcrust pastry and blind bake. Scatter leftover turkey, crumbled stilton, cranberry sauce into the baked pastry. Whisk 4 eggs, 350ml double cream and 150ml milk and salt and pepper. Pour into the tart case. Bake at 180oC, 160oC Fan, Gas Mark 4 for 35/40 minutes until set and golden. Serve with salad.

This curry can be made with leftover cooked duck, chicken, turkey or goose. Put a medium pan on the hob and add butter, chopped onions and potatoes (leftover roast potatoes can work for this) and sweat for 5 minutes until softened. Add 1 tbsp Thai red curry paste and coconut milk and bring to the boil. Add 4 lime leaves, 1 tbsp palm sugar and 1 tbsp fish sauce and simmer until the potato is almost cooked. Add leftover meat, 2 tbsp roasted peanuts and 1 head of pak choi and heat through. Finish with a squeeze of lime and serve with basmati rice and mango chutney.