3 good recipes to make use of up your Christmas leftovers

After the joyous excesses of Christmas dinner, one factor is inevitable: there might be leftovers.

And if you cannot stand the considered repeating your vacation lunch for a number of days, it is price utilizing it in new methods to maintain issues fascinating and reduce any potential meals waste.

However the place to begin? From festive sausage rolls to beneficiant pies, listed here are three intelligent methods to make your leftovers sing after December 25…

1. Roast sausage rolls

Elements:
(Carried out 16)

2 tablespoons of olive oil
1 onion, finely chopped
1 plump garlic clove, finely chopped
1 teaspoon dried combined herbs
450 g of leftover cooked meat and/or greens
2 teaspoons chipotle paste or different chili paste
2 teaspoons of crème fraîche, cream or milk (if needed)
40 g chilly butter
1 sheet of puff pastry already rolled, roughly 35 x 23 cm or roughly 330 g per block
1 flippantly overwhelmed egg
1⁄2 teaspoon nigella seeds
Nice sea salt and freshly floor black pepper

Technique:

1. Preheat the oven to 220°C/200°C fan/425°F/fuel mark 7 and line a baking tray with baking paper.

2. Warmth the olive oil in a big skillet and gently fry the onion with a pinch of salt over medium warmth till smooth and translucent, about 10 minutes. Add the garlic and herb combination and sauté for a number of extra minutes. Switch to a big mixing bowl and let cool to room temperature.

3. Chop any leftovers by hand or put them in a meals processor. Do not overdo it; the combination must be tough and never clean. Season generously with salt and pepper.

4. Switch the leftovers to the bowl with the onions and add the chipotle paste and crème fraîche. Grate in butter. Combine effectively.

5. Place the sheet of dough on a flippantly floured work floor with the brief facet closest to you. Fold the highest edge down to satisfy the underside edge and press flippantly to kind a crease alongside the middle. Unfold and minimize alongside the fold to kind two smaller rectangles.

6. Fold every of the small rectangles in half alongside the brief facet. Unfold and minimize alongside the fold to kind 4 rectangles measuring 9 x 23 cm. Place 1 / 4 of the filling on one lengthy facet of every dough rectangle. Press the filling as you go in order that it holds collectively. Brush the lengthy edge reverse with egg, then roll firmly right into a log. Press to seal firmly. Repeat with remaining filling and dough.

7. Minimize every log into 4 equal items and switch them to the ready baking sheet. Brush with egg and sprinkle with nigella seeds. Bake for 25 minutes or till puffed and golden. Serve scorching.

Second Helpings by Sue Quinn is printed by Quadrille, priced £18.99. {Photograph} by Facundo Bustamante. Out there now.

2. Ham and celery root remoulade sandwich

Elements:
(Makes 1 sandwich)

2 good thick slices of fine white bread
Items of butter
Pile of cooked ham, minimize skinny or thick if that is what you like (I prefer it skinny)
2 heaping tablespoons celeriac remoulade (see beneath)
1 teaspoon Might
1 tablespoon very finely chopped flat-leaf parsley or chives (to your choice) (you could want extra herbs; be ready)

For the celeriac remoulade (for 4 to six folks):
Juice of 1⁄2 lemon
1 tablespoon complete grain mustard
1 tablespoon of Dijon mustard
100g mayonnaise (I like Hellmann’s) or selfmade
1 tablespoon further virgin olive oil
1 tablespoon crimson wine vinegar
1⁄2 teaspoon salt
10-12 black peppercorns
1 small celeriac (celery root), high and backside minimize, peeled (however do not do any of this till you have made the sauce)

Technique:

1. Put together the celery root remoulade: Place all of the substances besides the celery root in a bowl and whisk them collectively. Style it. Good, huh?! Now julienne the celeriac with the particular peeler you bought and blend the slithers into the sauce as you go, being cautious to not julienne your self. On the finish, combine effectively – I like to make use of my arms for this one so I can mash every thing collectively gently. As soon as combined, let sit for not less than an hour, ideally a number of hours, for the aroma to develop and the celery root to melt. My Owen fries, I believe, salting his celeriac shards earlier than placing every thing collectively. I by no means fear about it! This may maintain for 3 days within the fridge.

2. Put together the sandwich: Butter the underside of your bread with a heavy hand and place the ham on it in a pleasant even layer.

3. Stack the remoulade. Cowl, crush a bit, minimize off the crusts and minimize the sarnie in half with a serrated knife, forwards and backwards, forwards and backwards, being cautious to not splatter the bread. Unfold mayonnaise throughout the open and now crustless edges of the sandwich. Sprinkle the chopped parsley on a small plate or one thing and dip the perimeters of the mayonnaise into it. Sit down, toes up, TV on, have enjoyable. Have a glass of wine or two; It is the day after Christmas.

Max’s World Of Sandwiches by Max Halley and Ben Benton is printed by Hardie Grant, priced £25. {Photograph} by Robert Billington. Out there now.

3. Leftover Christmas Pie

Elements:
(For six folks)

2 tablespoons of olive oil or water
2 leeks, washed and finely chopped
2 cloves of garlic, crushed
160g candy corn
200 g leftover vegan roast, minimize into cubes (or leftover greens)
1 teaspoon of sea salt
2 teaspoons cracked black pepper
240 ml white wine or vegan vegetable inventory
360 ml oat or soy cream or coconut milk
1 tablespoon white miso paste
A little bit flour, for dusting
320 g ready-made vegan puff pastry

For the icing:
4 tablespoons of maple syrup
4 tablespoons of vegetable milk
4 tablespoons of vegetable oil

Technique:

1. Warmth the oil or water in a big saucepan set over medium warmth. When scorching, add the leeks and garlic and sauté for 3 to 4 minutes till smooth. Add the sweetcorn and vegan roast (or greens), stir with a wood spoon and cook dinner for an extra three minutes. A little bit caramelization of the turkey will add a pleasant taste. Add the seasoning, then pour within the wine or broth, scraping up any bits from the underside to deglaze the pan. Prepare dinner for 3 extra minutes.

2. Stir within the cream and miso paste and simmer gently for quarter-hour – don’t let it boil. After quarter-hour, it must be good and creamy. Examine the seasoning and add extra if needed. Pour the filling right into a 9-inch pie dish and let it cool for about 25 minutes.

3. In the meantime, preheat your oven to 180°C. Flippantly flour a clear work floor and roll out your dough to about 4 millimeters thick and broad sufficient to suit in your pie plate.

4. Fastidiously switch the dough and place it on high of the filling, gently urgent the perimeters of the pie dish to seal and minimize off any overhanging dough. Pinch the dough across the fringe of the pie dish to create a fluted edge. Get artistic with the pastry fillings: roll them out once more and minimize them into festive shapes or letters to brighten your pie, brushing them with milk.

5. Combine the icing substances in a small bowl, then brush the highest of the pie and the ornament with the icing. Bake within the preheated oven for half-hour till the pastry is good and golden. I prefer to brush on a bit extra glaze simply earlier than serving.

Vegetation Solely Holidays by Gaz Oakley is printed by Quadrille, priced £18.99. {Photograph} by Simon Smith. Out there now.