Left overs suggestions

Turkey Filo Tart

For some, this is the best bit about Christmas – opening the fridge door to see what you can do with the left overs – and there is usually plenty!


The perfect way to use up left over turkey including the carcase.

800ml turkey stock
4 or 5 2 inch pieces of lemon grass bruised and tied in a muslin bag
1 red chilli seeded and finely chopped
1 red pepper and 1 yellow pepper deseeded and finely chopped
4 shitaki mushrooms sliced
½ garlic clove crushed
1 inch root ginger peeled and grated
4 tbsp fish sauce
2 tbsp lime juice
5 fl oz coconut milk
Turkey trimmings and meat
Bunch coriander
10 basil leaves sliced
2 spring onions sliced finely

To make the stock, pick all the meat off the carcase and put to one side. Break up the carcase and place in a large pan with a couple of carrots, onions and celery sticks, cover with water and simmer for about two hours.

Strain off the stock and throw away the bones and vegetables. Reduce the liquid by a third and pass through a wet muslin / sieve and set aside.

Bring the stock to the boil and add the lemon grass, chilli, garlic, ginger and simmer for a few minutes.

Add the peppers, mushrooms and simmer for a few more minutes, then add the fish sauce, lime juice and coconut milk.

Remove the lemon grass and add the Turkey meat along with the coriander, basil and spring onions.

Taste for seasoning, it is not salty enough add more fish sauce, if its not sour enough add more lime juice, if its too sour add a little sugar and for more heat add extra chilli!

Pour into warm bowls and serve.



Line a large flan tin with shortcrust pastry, shop bought is fine, and blind bake for 15-20 minutes.

15 fl oz milk
½ medium onion roughly chopped
4 cloves of garlic, heads in tact
2 bay leaves
1 sprig of thyme
Salt and Pepper

Place all the ingredients in to a pan bring to the boil, remove off the heat and allow to infuse for 1 hour, or preferably overnight is best.

4 oz (110g) broccoli florets, blanched in boiling salted water and refreshed to make sure they have bite.
½ onion finely diced
8 mushrooms wiped and sliced
Turkey trimmings, chopped into ½ inch dice
4 eggs
4 oz (110g) mature cheddar, grated
Small bunch of parsley, finely chopped

Pre-heat the oven to 160c / GM4

Make sure your pastry doesn’t have any holes in it by brushing the base with beaten egg and pop back in the oven for a few minutes.

Gently fry the onions until soft and add the mushrooms for a few minutes until cooked through, allow to cool.

Place half the cheese in the bottom of the pastry case and spread the mushroom mix over the top along with the turkey and the broccoli florets, sprinkle the parsley over and top with the remaining cheese.

Crack the eggs into a bowl and beat, warm the infused milk back up but do not boil. Sieve the warm milk onto the eggs, season and pour onto the pastry case and bake for 30 minutes in the oven. Remove when the quiche is set and nicely browned on top. Allow to cool slightly before cutting into slices.



250g (9 oz) cooked turkey breast, sliced
8 rashers of good quality streaky bacon, rind removed
½ an iceberg lettuce, shredded
3 ripe plum tomatoes or 2 ripe beef tomatoes
6-8 tbsp mayonnaise
1 tsp Dijon Mustard
12 slices of white bread, crusts on

Mix the mayonnaise with the mustard to taste

Mix the lettuce and the mustard mayo together

Thinly slice the tomatoes

Grill the bacon until crispy

Toast the bread

Lay a piece of toast on board and top with lettuce mayo, then a bacon rasher followed by a little turkey and tomato, season. Place another piece of toast on top and repeat the process finishing with a final piece of toast. Repeat with the remaining toast and secure the sandwiches with a cocktail stick and cut into triangles.



300g (10oz) sliced cooked turkey breast
1 thinly sliced red onion
6 tbsp Mayonnaise
1tsp chopped Tarragon
1 tbsp chopped Parsley
3 turns Black pepper
Grated zest of 1 lemon
Few drops lemon juice to taste
2 Sliced tomato (ripe)
8 slices Cucumber
Small bunch washed and picked Rocket

Mix the mayo with the lemon, herbs and black pepper

Wash a slice the tomato and cucumber, mix the turkey with the red onion and the mayo. Warm four pitta breads and cut a pocket in each, divide the turkey mixture between them and add the cucumber, rocket and tomato.


90g / 3½oz butter

10g / 4oz flour

500ml / 18floz full-fat milk

50g / 2oz thinly sliced ham roughly chopped

75g / 6oz cooked turkey breast meat

Salt and pepper to taste

Tbsp of fresh chopped herbs, parsley, chives and tarragon

Handful of cheese


For the coating:

2 free range eggs, beaten

75g / 3oz extra flour

200g / 7oz fresh white breadcrumbs or panko

Vegetable oil for deep frying


Melt the butter in a medium saucepan over a medium heat.  Stir in 110g / 4oz of the flour and cook for one minute then gradually stir in the milk to make a roux.  Increase the heat and bring to the boil to cook out the flour for about five minutes.

Stir in the ham, turkey and cheese and season to taste.

Scrape the mixture into a bowl and mix in the herbs, cover with cling and place in the fridge to chill.  When you are ready to make the croquettes, lightly flour the palms of your hands and spoon a teaspoon and a half of the mixture into your hands and mould into a ball, then shape into a barrel.  The mixture should make 24 croquettes.  Pop back in the fridge for 30 minutes.

Heat some oil for deep frying to 190c / 375f

Put the remaining flour, egg and breadcrumbs into three separate bowls.

Take the croquettes from the fridge and then dip them in flour, then the beaten egg and finally the breadcrumbs.  Lower them into the hot oil and cook for not quite two minutes until crisp and golden brown.  Lift out with a slotted spoon onto kitchen paper, drain and serve.



500g raw turkey cut into 1 inch pieces

2 tblsp peanut butter

½ clove of garlic crushed

½ hot fine chilli, chopped

1 dessert spoon of hot water

2 dessert spoons of sweetened coconut milk

Zest and juice of one lime

Small bunch of coriander, chopped

2oz cashew nuts, coarsely chopped

1-2 floz soy sauce

Salt and pepper to taste


Mix all the ingredients together and leave overnight in the fridge to marinate.  Pour into an oven proof dish and cover with foil.  Cook in a medium oven (160c for 20 to 30 minutes) stirring occasionally.  Remove the foil for the last five minutes of cooking and then remove from the oven.  Allow to cool, sprinkle over the coriander and serve.



12 pieces of good quality bread sliced

Cooked turkey breast sliced thinly

8 slices streaky bacon pan fried or grilled so that its crispy

1 ripe avocado (optional) peeled and sliced, with a bit of lemon juice to prevent discolouration

1 little gem lettuce, washed and chopped

1 shallott finely chopped

Blue cheese, crumbled

2 tomatoes, sliced thinly

1 quantity of red pesto

1 quantity of mayonnaise



4 tbsp cashews lightly toasted

1 red pepper skinned and de-seeded

1 tbsp tomato paste

2 cloves of garlic crushed

½ red chilli or one small skinned and deseeded

½ bunch coriander

½ bunch basil

2 tbsp grated parmesan

¼ pint of olive oil

Few drops of lemon

Salt and white pepper


Process nuts with pepper, chilli and garlic and add the tomato paste in a processor

Add the herbs and cheese – blitz

Add the oil, lemon and taste



2 free range egg yolks or 30g pasteurised yolk

1 heaped tsp Dijon mustard

125ml olive or rapeseed oil

125ml vegetable oil

1-2 tbsp white wine vinegar

Juice from ½ lemon to taste

Sea salt and white pepper


Break the eggs and separate into a bowl with vinegar and mustard

Slowly whisk in the oil a little at a time, if it gets thick, let down with a little hot water

Season with salt and pepper and add a few drops of lemon to taste


To build the sandwich:

Mix the lettuce with the shallot and bind with the mayonnaise and crumble in a little cheese and season lightly.

Toast the bread lightly and lay 4 pieces on the table.  Spread some pesto on the bread and lay some turkey breast on top, season a little then add two slices of tomato followed by some of the lettuce mix.  Now place a piece of toast on top and spread a little pesto on, then place avocado on top followed by the crispy bacon and a little more lettuce and tomato.  Place the third piece of bread on top, secure with a cocktail stick and cut in half and serve.



3 sheets of filo pastry

50g butter melted

3 sage leaves

150g gruyere cheese

Left-over turkey

Left-over stuffing

½ pint of white sauce

20g butter

20g plain flour

1 bay leaf

½ onion

3 cloves, heads intact

250ml milk

Salt and pepper


Secure the bay leaf to the onion using the cloves, place in a saucepan and cover with milk.  Gently bring to the boil and simmer for one minute.  Remove from the heat and allow to stand for 20 minutes and remove the onion.

Heat a heavy based pan and add the butter, melt and reduce the heat and toss in the flour and stir until it resembles a sandy texture, then slowly add the milk stirring all the time.  Keep mixing until all the milk has been added.  Now turn down as low as possible and stir for five minutes to cook out the flour.  Remove from the heat and add half the cheese and stir in along with the sage and season to taste.

For the filo tarts:

Lay the first sheet of filo pastry on a surface, gently brush with the butter, then lay another sheet on top and brush again and finely lay the third sheet on top, then roll over gently with a rolling pin.  Using a normal sized muffin tin or cake tin lightly butter and cut the filo so it sits inside the holes but over hangs slightly.  Bake in the oven until light brown.  Remove from the oven and divide the stuffing and turkey trimmings between the pastry cases, pour over the cheese sauce and top each tart with gruyere.  Bake until the pastry is golden brown and the filling is hot.



12 medium slices, white bread, crusts cut off

50g unsalted butter, softened

1 vanilla pod or a few drops of vanilla essence

400ml double cream

400ml milk

8 egg yolks

175g caster sugar, plus extra for caramelised topping

Left over Christmas pudding + extra dried fruit if required

A good splash of sweet sherry


Pre-heat the oven to 180c / 350f / GM4.  Butter the bread, split the vanilla pod, place in the saucepan with the cream and milk and bring to the boil.  Remove from the heat and cool slightly.

Whisk together the egg yolks and caster sugar in a bowl until pale.  Strain the milk onto the eggs, stirring all the time, to make the custard.

Spread the butter on the bread, cut into triangles and arrange in the dish in three layers, sprinkling the Christmas pudding between the layers as you go.  Leave the top layer clear and pour over the sherry and then the custard.  Lightly press the bread with the back of a fork to help the custard soak in.  Leave it to stand for at least half an hour before cooking.

Place the dish in a roasting tray that is ¾ filled with warm water and bake for 20 to 30 minutes until the pudding begins to set.  Don’t overcook as the custard will scramble.

Remove the pudding from the water bath, sprinkle liberally with the caster sugar and glaze under the grill on a medium heat to a crunchy, golden finish.



Left over Christmas pudding

Splash of brandy or rum

Melted chocolate to bind and some to coat


Break up the pudding, add the alcohol then stir in enough chocolate to bind together, roll into balls, allow to set.  Coat in the melted chocolate and whilst still wet coat toss in the cocoa.