WASTE NOT, WANT NOT AT CHRISTMAS TIME
The holiday season is perhaps the hardest time of year to maintain a zero-waste kitchen. But don’t worry, as Tonica Luffman has compiled some easy, adaptable recipes for using up those Christmas dinner leftovers.
SIMPLE TURKEY CURRY
Heat some vegetable oil in a saucepan on a medium heat and cook some onions and garlic for a few minutes. Add a can of chopped tomatoes, curry powder and cook for 5 minutes. Add the leftover turkey and mix. Then pour in 250ml of water and bring to the boil. Reduce to a low heat. Serve with boiled basmati rice.
BASIC PLOUGHMAN’S LUNCH
A ploughman’s lunch is an idea that not many people would have thought of, but it’s delicious. Leftover turkey is perfect for a ploughman’s lunch because the beauty of it is you can have whatever you like on it. Place your leftover cold turkey or any other meat you had on your Christmas lunch on a plate. Add some bread, cheese, pickled onions, boiled eggs, salad, literally whatever you want, and enjoy. It’s as simple as that. It’s your traditional ploughman’s lunch, with a Christmas twist!
SPROUT AND TURKEY SKEWERS
This is something that the kids will love and it’s fun to make. Find the largest wooden skewer you can find, and simply place pieces of your leftover turkey onto the skewer along with your leftover vegetables. Add sprouts and a couple of peppers, if you want, and repeat until the skewer is full.
Bo
BOXING DAY PIE
Heat a little vegetable oil in a large saucepan and add in your leftover vegetables. Sprinkle in some flour, add in vegetable stock and stir. Bring to a simmer then add in some leftover turkey and cranberries. Pour your mixture into a baking dish. If you want to speed things up, you can add ready-made puff pastry and place that on top of the pie. Brush the puff pastry with some egg wash and bake in the oven for about 30 minutes (gas mark 4/180˚C) until golden brown.
ROASTED VEG FRITTATA
Versatile and satisfying, a frittata is a great way to use up your leftover roast potatoes, squash, sprouts, carrots, or really any roasted vegetables left untouched. Not bad as a hangover cure either! Heat a little olive oil in a frying pan and fry a finely sliced onion until soft and slightly brown. Then add 500g of leftover mixed roasted vegetables, chopped into small chunks, and distribute evenly around the pan. Season well with salt and black pepper. Next, add 3 lightly beaten eggs, turn the heat down low and cook until the egg is just set. Serve immediately with a little chopped parsley.