So, Christmas Day is done and dusted. Hopefully you have sent all the naughty food away with your guests, but you are likely to still have lots of meat, prawns and roast potatoes leftover. If you’re short on ideas for what to do with what you have left, here are a few recipes that will hopefully get your mouth watering.


Combine your left over turkey with harissa paste and add to a salad of mixed leaf (or your favourite lettuce), cherry tomatoes and 1 small eggplant, either diced and sautéed or grilled in slices.

To make the salad more substantial, mix through some prepared quinoa or cous cous.

For a finishing touch, toss the seeds of a pomegranate over the salad and drizzle with extra virgin olive oil.


Refresh your leftover roast potatoes, pumpkin or sweet potato by sautéing for 5 minutes or until warmed through.

Add these, along with your leftover ham, to some mixed leaf (or your favourite lettuce) and diced beetroot (you can buy them cooked in packets or use tinned).

Snip a small bunch of chives over the salad.

Make a delicious dressing by combining:

3 tablespoons or sour cream or Greek yoghurt

2 teaspoon creamed horseradish

1-2 tablespoons of water


Prepare your leftover roast potatoes, pumpkin or sweet potato as above.

Add these, along with your leftover cooked prawns and sundried tomatoes.

Stir through store bought basil pesto or you can make your own.

Here’s an easy recipe to try:

1 bunch of basil leaves

2 garlic cloves

¼ cup pine nuts, toasted

¼ cup grated parmesan

1/3 cup extra virgin olive oil

Process the basil, garlic, pine nuts and parmesans in a food processor. With the motor running, gradually add the oil until well combined. Season with salt.

Note: Don’t add all the pesto to the salad all at once. Add and combine bit by bit until you have the desired amount/taste to the volume of your salad.


Bubble and Squeak is a dish from the UK that is traditionally made to use up leftover vegetables and Christmas is the perfect time for this! I have always loved this dish so if you’ve never made it before, give it a go. You will need:

1 tablespoon butter

4 rashers of lean bacon, chopped

1 onion, finely sliced

1 garlic clove sliced

Leftover vegetables from your Christmas baked (roast) dinner

Roughly mash any root vegetables (potatoes, pumpkin etc) and slice up any other vegetables (such as broccoli, brussel sprouts etc), into smaller pieces.

Melt the butter in a non stick pan. Allow it to get quite hot, then add the bacon. As it begins to brown, add the onion and garlic.

Add the non starchy vegetables and let them colour slightly. All this should take about 5-8 minutes. Next add the root vegetables. Work everything together in the pan and push it down so that the mixture covers the base of the pan. Let the base colour before turning it over and doing the same on the other side.

Cut into wedges and serve.