Here are some ideas for using leftovers in a simple, imaginative way. For more, see http://tinyurl.com/zodf8st
Christmas pudding ice cream
Mix leftover custard with equal amount of double cream and stir in crumbled leftover Christmas pudding. Put in the freezer for 2 hours, then take out and stir before putting back into the freezer overnight. Take out an hour before serving. Tastes like rum and raisin ice cream, and great with a dash of Bailey’s over the top.
Boil turkey carcass in 2 litres of water with 2 sticks of celery, 2 peeled onions chopped in half, and 2 carrots, for about an hour. Strain into bowl and then pour into plastic containers for storage in fridge or freezing. Use for soup, stews or gravy.
Turkey and banana balls ( baby or toddler food)
Steam an unpeeled banana. Chop a few teaspoons of leftover turkey in a food processor and add the banana and a little butter. Remove the mixture and roll into little balls to make finger food for a baby or toddler.
Hot winter fruit salad
Boil satsuma or clementine slices in water, a little sugar and a bit of brandy or Cointreau if you have some to hand, along with anything to hand such as dates, grapes, and dried fruits. Serve with cream or ice cream.
Chestnut and coffee mousse
Mix together leftover chestnut puree, a small amount of instant coffee to taste, and double cream in a food processor or blender until the cream has thickened. Sweeten with vanilla sugar.
- 8oz/ 200g porridge oats
- 1 apple, grated
- Handful of raisins, sultanas or currants
- 5 oz/125 ml natural yoghurt
- 5 oz/125 ml apple juice
- Handful of nuts (optional)
- Squeeze of honey
Mix the ingredients together and leave overnight in the fridge for the oats and dried fruit to swell. Serve for breakfast or as an after-school snack. You can top the mixture with berries, bananas or kiwi fruit before serving.
Banana split yoghurts
- 1 banana
- Small carton natural yoghurt
Put yoghurt into a dish, and slice banana over the top. Drizzle a little Nutella over it all.
- One apple per person, eating apple variety (peeled, cored and sliced)
- Lemon rind or a squeeze of juice
- 2 whole cloves
- Raisins (optional)
Bring the water to a boil with the lemon rind and cloves, and the raisins if you are using them, and then turn down the heat and add the eating apples. Let the apples simmer gently until tender. Drain them off and leave the to cool, serving with yoghurt or a little creme fraiche. You can also serve them hot as a dessert for a family supper, with custard.