You’ve spent weeks shopping, hours preparing, and minutes eating your Christmas dinner. Flashback to you in the supermarket: Serves 8? Got 8 people coming for dinner… Better get two, just in case. Now you’ve got a kitchen full of leftovers and don’t fancy another roast for a long, long time. What are you going to eat for Boxing Day?
We’ve gathered up 10 recipes that are perfect for Christmas dinner leftovers to make the most of your roast. Whether it’s vegetables, meat or sweet treats – you can give your leftovers an exciting twist so you’ll forget you ate the same thing yesterday!
Creamy Shredded Brussels Sprouts
Some people love them, some people hate them. But no one can deny they have a presence at Christmas! This simple recipe from Sainsbury’s Magazine is quick, easy and decadent – perfect for Boxing Day!
- 1kg large Brussels sprouts, trimmed
- 200ml double cream
- 60g salted butter
- Blanch the sprouts for 5-7 minutes until bright green and tender.
- Drain well in cold water to stop them continuing to cook.
- Once cool, thinly slice the sprouts.
- Simmer the cream in a wide frying pan until reduced by half.
- Add the shredded sprouts and season to taste.
- Simmer for 7-10 minutes on a low heat until the sprouts have warmed through, stirring occasionally.
- Stir in the butter until melted.
Sweet and Sour Gammon and Pineapple
Leftover ham? Take your taste buds on a journey east with this Chinese-inspired dish! Serve this with rice on Boxing Day for a crowd pleasing dinner.
- 600g cooked and cubed gammon
- 250g pineapple chunks
- 300ml pineapple juice
- 2 spring onions, chopped
- 4 teaspoons cider vinegar
- 2 tablespoons soft brown sugar
- 2 teaspoons prepared mustard
- 2 tablespoons cornflour
- Melt the butter over a medium heat.
- Saute the gammon, onions and pineapple chunks in the butter for 5 minutes.
- In a separate bowl, mix the pineapple juice, vinegar, brown sugar, mustard and cornflour.
- Pour the liquid over the gammon, stir well and allow to thicken.
Find the full recipe at All Recipes UK.
Jumbo Turkey Samosas
This is an interesting way to use up leftover potatoes and turkey to create a new and exciting dish!
- 250g cooked turkey or chicken, chopped into small pieces
- 200g leftover cooked potatoes
- 250g frozen (or leftover) peas
- 270g pack of filo pastry (6 sheets)
- 4 tablespoons vegetable oil
- 3 tablespoons curry paste
- 2 tablespoons natural yogurt
- 2 tablespoons mango chutney
- 1 tablespoon sesame seeds
- 1 egg, beaten
- bunch of coriander, chopped
- Preheat oven to 200°c
- Combine the curry paste, mango chutney and yogurt in a bowl.
- Fold in the potatoes, turkey, peas, and coriander and season well.
- Cut the sheets of filo in half lengthways for 12 strips.
- Layer filo in 3 sheets with oil brushed between.
- Place a quarter of the filling in a triangle in the top corner.
- Fold the pastry to encase the filling and continue folding until sealed.
- Brush the final edge with beaten egg to help stick the pastry together.
- Repeat to make all 4 samosas.
- Lay the samosas on a baking sheet and brush with egg, sprinkle with sesame seeds.
- Bake for 35 minutes or until golden.
- Serve with leftover yogurt, mango chutney and coriander leaves.
Head over to BBC Good Food for the full recipe.
Christmas Pudding Trifles with Rum
To some, leftover pudding is simply unheard of! To others, the indulgence of Christmas food on the big day can get the better of them. This quick and easy way to use up remaining Christmas pudding is from Veggie Desserts.
- 200g Christmas pudding
- 200g dark chocolate, melted
- 100ml double cream
- 2 tablespoons rum, whisky or brandy (optional)
- 2 tablespoons chocolate sprinkles, to decorate
- Mix the double cream and melted chocolate together.
- Pulse the Christmas pudding in a food processor a few times before adding the chocolate mixture and alcohol.
- Refrigerate for 30 minutes to set.
- Scoop the mixture using a teaspoon and roll into balls.
- Coat with chocolate sprinkles.
Bubble and Squeak
A classic British dish is up next! Bubble and squeak is the perfect Boxing Day breakfast – a mix of leftovers given new life as a tasty dish. This one comes from Asda Good Living.
- 500g peeled potatoes in even chunks
- 4 spring onions, trimmed and sliced
- 275g savoy cabbage, shredded
- 25g butter
- 1 tablespoon oil
- 1 large egg, beaten
- Optional: 4 lean back bacon, chopped
- Bring the potatoes to boil in a large pan with just enough water to cover.
- Simmer until tender, drain well and mash.
- Bring cabbage to the boil and simmer for 4-5 minutes or until tender. Drain well.
- Melt half the butter and oil in a pan and gently fry the spring onions and bacon on a medium heat until cooked.
- Add the beaten egg to the mashed potato, cabbage, spring onions and bacon with the pan juices. Season to taste.
- Melt the butter and oil in a pan and add the potato mixture, pressing lightly.
- Cook on a low heat for 10 minutes or until a golden crust has formed.
- Flip the bubble and squeak onto a plate and slide back into the pan to cook the other side.
- Serve immediately.
You can use any leftover vegetables for this! Whether that’s carrots, swede, onions, sprouts, spring greens… Just cook it, fry it, serve it! Perfect with a fried or poached egg.
Mince Pie Fridge Cake
Don’t fancy cooking? No problem. This no-bake cake is a great way to add some excitement to your mince pies. Perfect if, like us, you’ve been eating them every day since December 1st…
- 300g dark chocolate, chopped
- 4 mince pies, chopped,
- 50g pecans, chopped
- 1 orange, zested
- Line a 20cm x 20cm tin with greaseproof paper.
- Melt half the chocolate and pour it into tin, evenly spread. Refrigerate until set.
- Melt the remaining chocolate and add the mince pies, orange zest and nuts.
- Gently stir to combine without breaking up the ingredients.
- Pour the mix over the set chocolate, pressing down firmly for an even surface. Refrigerate until set.
- Chop the cake into squares and serve.
Check out the full recipe from Good Food. You can substitute the pecans for almonds, hazelnuts or any other of your choice!
Cheeseboard Macaroni Cheese
This pasta dish is the perfect way to use leftover cheese from the cheeseboard. Whatever cheese you have, it’s hard to go wrong!
- 350g pasta shapes
- 500ml milk
- 250g cheese
- 3 tablespoons flour
- 2 tablespoons butter
- 1 garlic clove, crushed
- 1 teaspoon mustard powder
- 1/2 teaspoon cayenne pepper
- Cook the pasta, drain and set aside.
- Melt the butter in a saucepan and add garlic, cooking for a minute until soft.
- Add the mustard powder and cayenne pepper and cook for one minute.
- Add the flour and stir to make a paste until the mix gently bubbles.
- Take the mixture off heat and gradually pour in the milk while whisking.
- Return to the heat and cook for 5 mins until thickened.
- Add the cheeses until melted and fold in the pasta.
- Heat oven to 180°c.
- Tip the pasta into a baking dish and top with extra cheese, such as cheddar or Parmesan.
- Bake for 25-30 mins, until golden.
- Allow to cool for 10 minutes before serving.
The full recipe can be found at BBC Good Food.
Turkey and Goat’s Cheese Tarts
Easy to prepare but impressive on a plate! The ultimate Boxing Day party treat.
- 350g pack light puff pastry sheet
- 100g soft goats’ cheese, cut into 4 slices
- 100g leftover turkey or chicken, in 1cm cubes
- 100g cherry tomatoes, halved
- 4 teaspoons redcurrant jelly
- Preheat the oven to 220°c
- Unroll the pastry and cut into 4 squares
- Place a slice of cheese in the centre of each square
- Top with a quarter of the turkey and tomatoes with a teaspoon of redcurrant jelly.
- Bake for 15 minutes until golden.
Chocolate Fondant Pudding
Sweet-toothers rejoice! This gooey, chocolatey, delicious dessert gives leftover Christmas pudding another chance at life.
- 125g dark chocolate 70%
- 125g butter
- 150g caster sugar
- 50g Christmas pudding
- 3 large eggs
- 35g plain flour
- Melt butter slowly over low heat in a pan.
- Once melted, remove from heat and add chocolate.
- Whisk eggs and sugar together until combined and add flour.
- Combine the mixtures and crumble in the Christmas pudding.
- Pour into buttered moulds.
- Bake at 190°c for 10-12 minutes, making sure the centre is still runny.
Find the full recipe at Love Food Hate Waste.
Christmas Leftover Pie
Normally make a Christmas leftover sandwich? Why not up your leftover game with a delicious pie? This offering comes from Paul Hollywood.
Ingredients for the pastry:
- 450g plain flour
- 100g strong white bread flour
- 75g cold, unsalted butter in 1cm cubes
- 200ml cold water
- 1/2 teaspoon salt
- 100g lard
- Beaten egg yolk to glaze
Ingredients for the filling:
- 500g stuffing
- 325g cooked turkey
- 12 cooked chipolata sausages
- 240g cranberry sauce
Although Paul’s recipe dictates the filling, I’m sure you could experiment with different leftovers!
- Preheat the oven to 200°c and grease a 1kg loaf tin with lard and strip line with parchment.
- Combine the flours in a bowl and add the butter, rubbing in lightly.
- Heat the water, salt and lard until just boiling.
- Pour the mixture onto the flour and mix with a spoon.
- Once cool, tip onto a floured surface and knead into smooth dough.
- Quickly roll out 2/3 of the pastry to line the tin, with the excess hanging over and lightly brushed with egg yolk.
- Press a third of the stuffing, followed by a third of the turkey and a third of the cranberry sauce into layers in the tin.
- Repeat with the rest of the stuffing, turkey and cranberry.
- Roll the remaining pastry to make a lid. Pinch the edges together to seal and neatly trim.
- Make 3 steam holes and brush with egg yolk.
- Bake for 30 minutes at 200°c then for 45 minutes at 180°c.
- Leave to cool.
This festive pie can be served warm with gravy or cold with pickle! Enjoy.