Tommy Banks: Yorkshire’s Michelin-starred chef shares tips on how to use leftovers of Christmas dinner for Boxing Day
The Michelin-starred chef Tommy Banks who hails from Yorkshire has suggested turkey turnovers for after Christmas Day - a family tradition started by his mother.
Tommy Banks was born and raised in the village of Oldstead where his family has been farming for five generations.
The Banks family also ran a B&B from their family home before purchasing their local pub The Black Swan at Oldstead in 2006 where he won the pub’s first Michelin star in 2012.
Tommy Banks also owns two more establishments: Roots in York and The Abbey Inn at Byland.
In 2025, Tommy Banks’ independent pub group Jeopardy Hospitality bought The General Tarleton along with his partners Matthew Lockwood, James Banks and Neil Armstrong.
Tommy has suggested turkey turnovers to The Yorkshire Post - a Banks’ family Christmas tradition first started by his mother, Anne.
“Take your leftover turkey and ham, mix it with leeks, softened gently in butter, and enclose the mixture in a pocket of puff pastry - shop bought is absolutely fine and a timesaver,” he said.
“Bake at 180 degrees for 10 minutes and serve with a proper mustardy sauce and you’ve got the perfect Boxing Day lunch.
“Leftover cheeses make a brilliant Welsh rarebit for a simple Boxing Day brunch - a favourite of mine.
“For those more adventurous and determined to use everything up, including the Christmas tree, you can turn the needles into an infused pine oil.
“Blitz the needles with just over twice the volume of oil - something neutral works best - and leave to infuse for 24 hours, then pass through a fine sieve.
“You’ll be left with a vivid green oil which pairs beautifully with fish or a blue cheese and celery salad. Both of which you’ve normally got a fridge full of after the big day.”