Christmas Leftover Recipes

Make the Most of our Christmas Leftovers with the next Three Recipes!


Winter Pilaf
Serves 2

1tsp Rapeseed Oil
1 Onion Chopped
1 Clove of Garlic
4 Cardamom Pods
1 Tsp Ground Cumin
1 Cinnamon Stick
100g Basmati Rice
300ml Leftover Turkey Stock
Handful Leftover Turkey, Shredded
Handful of Toasted Seeds or Nuts
Handful of Coriander, Chopped
Leftover Cranberry Sauce to Serve

Directions
Heat the oil in a pan and gently fry the onions and garlic until softened, about 5 mins. Add the spices and rice, then stir-fry for 1-2 mins. Pour in the hot stock and simmer until the stock is nearly all absorbed, about 20-25 mins. Stir in the turkey, add seasoning, then continue cooking until warmed through. Scatter over the nuts and coriander. Divide between two bowls and serve with a dollop of cranberry sauce.


Christmas Pizza
Serves 2

145g Pizza Base Mix
6tbsp Stokes Tomato Sauce
Leftover Sausage Stuffing
Leftover Turkey, Shredded
100g Sliced Mozzarella
Small Pack of Basil
1tbsp Rapeseed Oil – We love Mackintosh of Glendaveny Jalapeno Oil for this, gives it a little kick!

Directions
Heat oven to 220C/200C fan/gas 7. Prepare the pizza base mix following pack instructions. Once rolled out, leave to rest for 10 mins, then top with the pasta sauce. Scatter over the stuffing and turkey, then top with the mozzarella. Scatter the basil leaves over the pizza, and drizzle entire pizza with oil. Bake for 10-12 mins until the crust is crisp and the cheese has melted.


Turkey & Cranberry Pies
Makes 8 pies

500g Pack Shortcrust Pastry – Life is too short to make your own!
Plain Flour for Dusting
250g Leftover Turkey, Shredded
8 Tbsp Double Cream
1 Beaten Egg

Directions
Roll out the pastry on a floured surface so that it’s just thinner than a £1 coin. Cut out 8 x 10cm circles using a pastry cutter or small saucer, then cut 8 x 9cm circles for the lids – you may need to re-roll the trimmings. Push the larger circles into 8 holes of a muffin tin, then divide the turkey, cream and cranberry sauce between them. Season well and brush the edges with a little egg. Place a lid on top of each and pinch the sides together to seal. Chill for 15-20 mins.
Heat oven to 200C/180C fan/gas 6. Brush the tops with more egg, then bake for 25 mins until the pastry is crisp and golden.
Serve warm, or leave to cool and enjoy cold.