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Christmas leftover recipes

Image of Turkey-Curry-Toad-In-Hall-SQUARE.jpg for Christmas leftover recipes

Don't let your Christmas leftovers go to waste. Continue the festive feasting by transforming these classic Christmas ingredients into delicious meals. As they say...waste not, want not!

And if you're interested in checking out the rest of our winter warmer recipes, click here!

Easy leftover turkey curry


  • 2 tbsp sunflower oil
  • 1 large onion diced
  • 2 peppers deseeded and diced
  • 1 large aubergine or courgette, cut into 1cm cubes
  • 3 cloves garlic, crushed
  • 3 tsp Mr Huda’s Universal Curry Paste
  • 200ml passata
  • 200ml coconut milk
  • 4 large tomatoes, roughly chopped
  • 400-600g leftover turkey, shredded or cubed (skin removed)
  • 3 tbsp fresh coriander, chopped (optional)

1. Heat the oil in a large pan. Add the onions, peppers, aubergine or courgette and cook over a low heat for 10 mins until softened.

2. Add the garlic, curry paste and fry gently for 1-2 mins.

3. Add the passata, coconut milk and tomatoes, bring to the boil and simmer for 10 mins. Add the turkey and simmer for a further 10 mins.

4. Spoon into a serving bowl, scatter with coriander, if using, and serve with rice or warm Indian breads.

Toad in the hole with stuffing meatballs


  • 140g plain flour
  • 4 Love Local eggs
  • 200ml milk
  • 1 tbsp fresh sage, chopped (optional)
  • 2 tbsp Ownsworth’s Rapeseed Oil
  • 1 quantity of sausagemeat stuffing (see p12)

1. Put the flour in a bowl and make a well in the centre. Add the eggs and beat until smooth. Gradually whisk in the milk, whisking for 1-2 mins or until the Yorkshire pudding batter is smooth. Season with salt and pepper and stir in the sage, if using. Leave to rest for 30 mins.

2. Preheat the oven to 200°C/fan 180°C/Gas 6. Put a 20cm square roasting tin in to heat.

3. Using floury hands, divide the stuffing into even-sized balls. Remove the hot tin from the oven, add the oil and stuffing balls. Cook for 10 mins. Increase oven to 220°C/fan 200°C/Gas 7.

4. Remove the tin from the oven, pour the batter into the tin and return to the oven as quickly as possible. Cook for 30-35 mins until the pudding has puffed up and edges are crisp and browned. Serve immediately with plenty of gravy.

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