Make a treat of the day after

Turkey & Potato Curry
Turkey & Potato Curry
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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.


Serves 4


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.


Makes 8


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.


Serves 6


250g Christmas pudding, crumbled

250g tub mascarpone

2tbsp Baileys

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.