Transforming leftovers in to new meals packed with flavour!.
Use up your festive dinner leftovers with these 5 delicious recipes – even those brussel sprouts that everyone loves to hate will have a new lease of life.
1. Mac & Cheese or Cauliflower/Broccoli Cheese
What better way to use up your cheeseboard extras than with a comforting, creamy, mac ‘n’ cheese. Simple, hearty food, perfect for winding down.
Ingredients:
350g of pasta
2 tbsp butter (dairy or plant-based)
1 garlic clove
1tsp mustard powder
1 tsp nutmeg
3 tbsp plain flour
500ml of milk or plant-based milk
250g of any leftover cheese
Extra cheese for the top
Method:
Cook your pasta according to the packet instructions and set aside.
Meanwhile, melt the butter in a pan. Crush the garlic and add this plus the mustard powder to the butter. Cook until the garlic is softened. Add the flour and stir to make a paste. Cook this out for around 1 minute and then remove from the heat.
Next, slowly add your milk, whisking each time you add more milk to prevent lumps. Return to the heat and cook for around 5 minutes until thickened. Now, add your leftover cheese and nutmeg – stir until melted. Add your cooked pasta to your cheese sauce and mix it all together.
Heat your oven to 180C/160C fan/gas mark 4. Pour your pasta and cheese mix in to an oven proof dish and sprinkle with more cheese. Bake for 25-30 minutes until golden, bubbling and delicious. Allow to cool and serve!
Alternatively, swap your pasta for leftover, cooked, cauliflower or broccoli.
2. Brussel Sprout Slaw
A sprout slaw that will convert the haters in to lovers. Perfect for using up your veg box extras!
Ingredients:
200g sprouts, thinly sliced or grated
1 small onion, sliced
1 carrot, grated
50g plain yoghurt (dairy or plant-based)
50g mayonnaise
2tsp vinegar – we love apple cider for this!
Large handful of chopped nuts
Large handful of cranberries (optional)
Method:
Remove the tough ends of the sprouts along with any wilted bits and either slice as finely as possible or shred/grate them. Next, peel and grate the carrot adding everything to one large bowl. Finely slice a small onion and add to the mixture.
Mix it all together and add the yoghurt, mayo and vinegar. You can also add a pinch of salt and pepper to taste. Combine everything with the dressing and taste.
Add more yoghurt and mayo, as desired, for a creamier slaw. Toss in your nuts and cranberries and mix it up for an extra delicious dimension!
Serve straight away or refrigerate for 20 minutes to allow the sprouts to soften and the flavours to combine.
Note: customise with any of your favourite toppings in place of nuts and cranberries or leave them out entirely.
3. Poached Pear and Brie on Toast
These little beauties are the perfect way to start the day. Sweet pear and creamy cheese heaven.
Ingredients:
4 thick slices of local, artisan bread
2-3 pears
Brie
500ml water
150g sugar
2 tbsp of honey
Chopped walnuts
Method:
Place water and sugar in to a pan over a medium heat. Stir and bring to a boil to dissolve the sugar.
Meanwhile, peel your pears. Once the sugar water is gently boiling carefully add your peeled pears. Ensure all parts of your pear are submerged in water and cover with a lid. Simmer for 25-30 minutes or until completely softened. You can test this by pushing a knife in to the pear, if there’s no resistance they are ready. Allow to cool slightly.
Lightly toast your bread under a grill or in a toaster. Slice your pears in half, cutting each half in to 4 or 6 wedges.
Top your bread with poached pear wedges and brie slices. Pop them in a warm oven for 5-10 minutes until the brie begins to melt. Drizzle over honey, sprinkle with walnuts, and enjoy!
4. All the Trimmings Toastie
This couldn’t be simpler! Gather up everything you’ve got, layer it in a sandwich and toast that bad boy.
Ingredients:
2 slices of local, artisan bread
10g butter
Any leftover veggies
2 tbsp stuffing
A few slices of nut roast
1tbsp cranberry sauce or chutney
30g melty cheese – brie and cheddar make a tasty combo!
Method:
Finely chop your leftover veggies and grate or chop up your cheese. Add everything to a bowl and combine. Slice up your nut roast and get ready to assemble!
Butter the outside of your bread and spread stuffing on the other side.
Layer cranberry sauce, nut roast and your cheesy veg mixture inside and top with the other slice of bread. Place in a frying pan over a low-medium heat for around 3 minutes on each side until your bread is golden and your cheese is gooey.
For an extra tasty treat reheat some gravy and dunk your festive toastie as you munch.
Tip: as your toastie cooks place something flat on top with a little weight, like a small chopping board and some tins.
Note: any leftovers you have will work for this – that’s the beauty of it!
5. Bubble and Squeak
A proper English classic! From leftover potatoes to veggies, nut roasts and more, this recipe will use up every last morsel of festive dinner in the fridge.
Ingredients:
Whatever you have! As a guide:
500g potatoes
300g mixed veggies such as carrots, brussel sprouts, cabbage and parsnips etc
1tbsp butter
A little oil
Method:
If your vegetables aren’t already cooked then steam or boil them until soft.
Mash your potatoes or crush some leftover roasties. Chop your veggies so they’re a little less chunky and add everything to a bowl, mixing well.
Melt the butter and oil in a pan over a medium heat. Once it’s hot add your mixture and press it down in the pan. Cook until golden brown on the base and then flip to do the same on the other side. Be brave and let it get nice and crispy!
Cut in to wedges and serve with your left over nut roast, plant-based sausages, cranberry sauce or whatever else is going spare.
Tip: cook one big bubble and squeak or separate your mixture in to smaller patties and serve as potato cakes. As it cooks, listen to the sound it makes in the pan and you should hear the classic bubbling and squeaking noise.
