Parsnip, Brussels Sprout & Bacon Potato Cakes by Riverford Organic Farmers
This is a jazzed-up version of bubble and squeak and can be adapted to finish up all sorts of leftover vegetables, though parsnips, sprouts and bacon is a particularly satisfying combination. A poached or fried egg or sausages would be a good addition.
Lanttulaatikko (Finnish swede casserole) by Riverford Organic Farmers
A good use for any leftover mashed swede but worth making in its own right. This is a festive staple in Finland, a bit of a culinary curio, the odd merging of savoury and sweet. For a gluten free version replace the breadcrumbs with ground almonds, but I’d pull back a little on the sweetness in this case for fear of the whole thing becoming too pudding-like. Delicious served with salty baked ham and dark, wilted, bitter greens or, dare I say it, sprouts.
This is another great pairing of inevitable Christmas leftovers: leftover roasted salted peanuts – or cashews – made into a tangy satay sauce to serve with leftover roast turkey or chicken.
This turkey pie recipe reinvents the centrepiece of Christmas dinner in a creative and impressive way.
Tell us what you do with your Christmas leftovers in the comments below – and don’t forget to share pictures of your attempts at the recipes!
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