Pre-cooked turkey and ham – at least 250g of each, cut into chunks Handful of mushrooms brushed and cut into quarters, (I prefer chestnut mushrooms, but button mushrooms work just as well)Ī handful of fresh herbs: parsley (finely chopped, stalk and all) and thyme (pull off leaves) Make use of whatever size and depth of pie dish you have to hand - it doesn’t matter, but the deeper the better, and chicken for turkey is fine.ġ medium white onion, peeled, halved and thinly slicedġ leek, washed, trimmed and sliced into 1cm thick rounds The only real shortcut here is the puff pastry because a good quality shop bought one is hard to beat. So, when you have finally hit the turkey and ham sambo wall, this turns whatever is left into a dreamy dinner. This dish uses up the last of the white meats, and the luxurious sauce keeps everything succulent and tender. It’s generally my strategy anyway to go all out on the Big Day, and then revel in make-y-up-y dishes for the days that follow, leaving plenty of time for binge-watching box sets and bracing walks on the beach.Ī pie is a great way of using up meats from Christmas Day. When you’re dealing with leftovers, the majority of the cooking has already been done, so anything you make afterwards takes minimal effort - which, let’s face it, is what we all want and need over the Christmas period!
Top each with a piece of smoked salmon, a dollop of creme fraiche and a pinch of chives, then serve.THERE is an inevitability about festive leftovers, and secretly, I budget for a certain amount of them just so I can indulge in getting creative with some equally, if not more, delicious dishes the second time around! Put on a medium-high heat to warm, then add the cakes.įry for about three minutes on each side, so they develop a golden crust, then divide between plates. (At this stage they can be refrigerated if necessary.)ĭust the cakes lightly with flour, and pour enough oil into your frying pan to just coat the bottom. Season well.ĭust your hands with flour, then shape the mixture into four small, flattish cakes. Fry for a couple of minutes until softened, and then tip them into the potato mixture. Melt the butter in a frying pan over a medium heat and then add the spring onions. Shred the brussels sprouts and mix them with the potato.
Put the potatoes in a large, sturdy bowl, and mash them roughly. Small bunch of chives, finely chopped, to serve If you don't have enough left over, make up the shortfall with mash.Ģ50g roast potatoes (or a mix of roast potatoes and parsnips), roughly chopped
One thing to note: depending on how much fat you cooked your roast potatoes in initially, you may need to add a little more melted butter to bring the mixture together – use your judgment, and don't worry if they crumble slightly in the pan: those nice crispy bits are the cook's perk.
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