It’s inevitable you will have some leftovers after Christmas dinner. We’ve put together three simple recipes to help you make the most out of what you have left, reducing your food waste.

Bubble and Squeak

Make use of your leftover veggies with our Bubble and Squeak recipe. You really can use any vegetables from roast parsnips to brussel sprouts. 

You will need:

Around 350g leftover vegetables

Around 450g mashed potato (leftover if possible) 

5 rashers of unsmoked bacon (optional, leave out for a vegetarian option)

30g mature cheddar

25g salted butter

Pinch of salt and pepper

1tbsp cooking oil

30g plain flour

Method:

1. Pre-heat the oven to 200°c.
2. Drizzle the oil into a small frying pan, once heated add the bacon rashers and fry for 3 minutes. Once cooled, cut into small pieces.
3. Add the bacon pieces, potato, vegetables and cheese into a bowl and season with the salt and pepper. Thoroughly mix and divide up into 6 even portions. 
4. Roll the portions between clean hands to form a round cake. Lightly coat each patty with plain flour. 
5. Melt the butter in the microwave and use a pastry brush to coat each cake. 
6. Line a baking tray with parchment and place in the oven to bake for 20 minutes.
7. Take the patties out of the oven and fry for a couple of minutes until both side are brown. 

Eat for Boxing Day breakfast, topped with an egg or serve as a hearty side with some leftover meat for a lighter evening meal. 

Boxing Day Turkey Curry

A curry is a Boxing Day classic and a delicious way to use up the extra turkey. It takes around half an hour to cook, leaving you more time to enjoy time with loved ones or relax in front of your favourite festive film. 

You will need:

1 tbsp olive oil

1 sliced onion

1 red pepper

1 tsp chilli flakes

3 cloves of garlic

Piece of ginger

3 tsp garam masala 

2 tsp turmeric

Tin of chopped tomatoes

200ml coconut milk

Pinch of salt and pepper

Method: 

1. Prepare the vegetables, peel and slice the onion, thinly slice the pepper, crush the garlic and grate the ginger. 
2. Shred the cooked turkey using forks.
3. Drizzle the oil into a large, deep pan with a lid. Cook the onion and pepper until softened. 
4. Pour in the chilli, garlic, ginger, garam masala and turmeric. Fry the vegetables for 2 more minutes. 
5. Add the shredded turkey, tinned tomatoes and coconut milk to the pan and bring to the boil. Stir and season with salt and pepper. 
6. Leave to simmer for 10 minutes, stirring regularly. Ensure the turkey is piping hot and the sauce is thick before serving. 

Serve with rice and naan bread, garnishing with a piece of coriander. 

Refried Roasties

If you usually go a little overboard with the roast potatoes at Christmas, we have a super simple recipe to help you use them up and reduce waste. These refried potatoes go beautifully with other festive leftovers. 

You will need: 

4 tbsp olive oil

1 tsp cayenne pepper

Pinch of salt and pepper

Thyme sprigs 

500g leftover roast potatoes 

Method: 

1. Take a large saucepan and heat up the 3 tbsp of oil.
2. Tip the roast potatoes into the pan, adding the thyme, cayenne pepper and salt and pepper. 
3. Stir for 3 minutes and add the final tbsp of oil. Squash the potatoes with the back of a wooden spoon.
4. Cook for a further 5 minutes (or until heated through and crispy) tossing, stirring, and flipping when required. 
5. Serve warm as a side dish. 

We hope these classic recipes will save you throwing leftovers away this festive season. If you’re looking for other ways to more eco-friendly this festive season read our Ultimate Guide to a Sustainable Christmas. Merry Christmas!

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