Recipe by Melissa Blease
The Boxing Day Fridge
Even if you overdo the Christmas Night sandwich binge, the Boxing Day fridge is the Christmas gift that keeps on giving.
Who needs a traditional fry-up when you can make Boxing Day Bubble and Squeak using leftover roast potatoes (mashed) and shredded leftover sprouts? Add some leftover ham to the mix, drop a fried egg on top, and you'll be fully fired up for a day in front of the fire.
Feeling frittery? Mash a combination of leftover carrots, sprouts, parsnips and stuffing together. Season well, shape into patties, coat with flour and fry in butter for a few minutes on each side to crisp up before serving topped with leftover cranberry or bread sauce.
Grate the remains of the cheeseboard into your best-ever Macaroni Cheese; use leftover Pigs in Blankets in place of ham in a Spaghetti Carbonara; use leftover gravy as a base for warming winter soups. And when it comes to totally transforming that leftover turkey...
Preheat the oven to 200°C/gas mark 6. Using clean hands, strip all the cooked meat from the turkey carcass, mixing and matching tiny morsels and chunky chunks as you go, bearing in mind that around 4-6 generous handfuls of turkey meat will serve 4-6 people. Peel 3 garlic cloves, drop them into a bowl, add a generous pinch of salt and grind to a paste using the end of a rolling pin. Add 2 tbsp runny honey, 2 tbsp dark soy sauce, 1 tbsp chilli sauce or sriracha, 1 tbsp grain mustard, 1 tbsp tomato ketchup and a drizzle of vegetable oil. Stir well to combine, then add the turkey meat. Toss to coat the turkey meat in the fragrant marinade, then tip the mixture into a baking dish. Bake for 20-25 minutes, by which time the top should look intensely caramelised, glistening and sticky. Serve hot, on top of a lively, citrus-based salad, winter coleslaw or plain steamed rice.
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