Your thoughts will all be about tomorrow’s feast and making it a really special day. But spare a thought for what you are going to do with all those left-over turkey and veg to make a tasty Boxing Day treat.
Before you tire of the sight of Christmas food, have a look at the recipes below and see if there’s anything that takes your festive fancy.
TURKEY & POTATO CURRY
1tbsp sunflower oil
1 large onion, thickly sliced
1 green pepper, deseeded and chopped
2tbsp curry paste (or gluten-free alternative)
2 garlic cloves, crushed
400g can chopped tomatoes
300g leftover turkey, diced
300g leftover cooked potatoes (either boiled or roasted), diced
2tbsp mango chutney
Small pack coriander, roughly chopped
Rice or naan bread, to serve
Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for three to four minutes until starting to soften and brown slightly.
Stir in the curry paste and garlic, then cook for another one to two minutes.
Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for five minutes.
Turn the heat down, stir in the turkey and potatoes, and cook for another two to three minutes, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.
MINI TURKEY & CRANBERRY PIES
500g pack shortcrust pastry
Plain flour, for dusting
250g shredded leftover turkey
8tbsp double cream or creme fraiche
8tsp cranberry sauce
1 egg, beaten
Roll out the pastry on a floured surface so that it’s just thinner than a £1 coin. Cut out eight 10cm circles using a pastry cutter or small saucer, then cut eight 9cm circles for the lids – you will need to re-roll the trimmings.
Push the larger circles into eight 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 the tray for 15 to 20 minutes. This firms up the pastry, making for a crisper exterior.
Heat the oven to 200C. 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.
CHRISTMAS PUDDING STRUDEL
250g Christmas pudding, crumbled
250g tub mascarpone
4 sheets filo pastry
25g melted butter
Icing sugar, for dusting
Cream or custard, to serve
Heat the oven to 200C.
Mix the pudding, mascarpone and Baileys. Lay out a sheet of filo on a large flat baking tray, brush with some melted butter and lay another sheet on top. Repeat with more butter and filo until you have four layers.
Place the filling in a log in the centre and brush the border with butter. Roll up to enclose the filling then brush with the remaining butter. Can be chilled for one day until ready to bake.
When ready to cook, bake for 20 to 25 minutes until golden brown, dust with icing sugar and serve warm with cream or custard.
Recipes from BBC Good Food. Out now.