Leftover Ideas Part 2

Whilst there is certainly no judgement from us if you decide to sack off cooking and laze on the sofa, lazily nibbling some cheese and crackers, if you DO decide to get creative with your Christmas recipes, here are a few more for you to try out!

In case you haven't already, make sure you check out our first in instalment of leftover recipe ideas (which can be found here) which included some firm favourites from the Rubies team.

If you try any of our suggestions, get in touch and let us know what you thought! 

1) The Ultimate Christmas wrap  

This is one of those dishes that you can really just whack in whatever you have in the fridge!

We've gone for a turkey & camembert combo with a couple of spoonfuls of our Pear, Fig & Port chutney, a scattering of pistachios and a handful of spinach leaves and shredded cabbage. It's a lovely mix of sweet and savoury flavours as well as smooth and crunchy textures!

No recipe required. Just a little imagination and festive greed :) 

2) Christmas Sloppy Joes

This is the perfect post-Christmas dinner party indulgence using your leftover turkey (or really whatever meat you like to eat at Christmas). If you’re having guests over, you could even set up a self-serving station and get your guests to build their own buns and get messy with some our Fiery Ketchup or Spicy Tomato relish!

  • 200g leftover cooked turkey
  • 200ml leftover gravy
  • 1 carrot
  • 1 apple
  • ½ a red onion
  • 2 sprigs of fresh mint
  • 2 gherkins
  • 1 fresh red chilli
  • 4 seeded wholemeal buns

To serve: Fiery Ketchup or Spicy Tomato relish

  1. Shred and pull apart your leftover turkey meat and place in a small pan with a splash of water and 4 tablespoons of gravy. Pop a lid on and place on the lowest heat for 10 minutes to warm through.
  2. Warm the rest of the gravy in a separate pan, ready to use it for dunking later.
  3. For the slaw: while that’s heating up, peel and shred the carrot, peel and finely slice the apple and red onion and chop the mint leaves. Place it all in a bowl with 1 tablespoon of pickling liquid from your gherkin jar.
  4. Finely slice the gherkins and the chilli and add to the bowl, mix well, lightly season and put aside.
  5. To serve, split and toast your buns, smother on some ketchup or relish, pile your pulled turkey on the bun bases, drizzle with a little gravy and top with some of that tasty slaw. Pop the bun lids on, and you’re away!
  6. Serve the rest of the gravy on the side for anyone who wishes to have a naughty dunk, along with any leftover slaw. 

3) Parsnip and carrot dhal

This is a traditional Indian dish but with a Christmas twist. It’s quick, easy and uses all your leftover carrots and parsnips. Serve alongside warm flatbreads. 

  • 500g parsnips, diagonally sliced into even-sized chunks
  • Olive oil for drizzling/frying
  • 1 onion, finely chopped
  • 1 tbsp cumin seeds
  • 1 tbsp garam masala
  • 30g fresh ginger, grated
  • 300g split red lentils
  • 400g tin chopped tomatoes
  • 3 carrots, grated
  • 100g young leaf spinach, roughly chopped 

To serve: Rubies in the Rubble Spicy TomatoCoriander, Yogurt

  1. Heat some oil in a pan and add the onion. Fry over a medium heat for 4-5 minutes until starting to soften. Add the dry spices and ginger, then fry for 2-3 minutes more, stirring regularly. 
  2. Add the lentils, 800ml boiling water and the chopped tomatoes. Bring to the boil, then turn down to a simmer and cook for 20 minutes.
  3. When the lentils are soft, stir in the grated carrots and the spinach, simmer for 5 minutes more, then season to taste and top with the crispy parsnips.

 4) Cranberry and banana bread

Cranberry sauce, overripe bananas and a sweet tooth? This is the recipe for you. Easy, delicious and an instant crowd-pleaser.

  • 400g sugar
  • 250g butter, softened
  • 3 eggs
  • 3 mashed bananas
  • 275g cranberry sauce
  • 125ml milk
  • 1 teaspoon vanilla extract
  • 500g plain flour
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 180. Lightly grease two 23x12cm (9x5 in) loaf tins.
  2. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk and vanilla. In a separate bowl, mix together flour, bicarbonate of soda, baking powder and cinnamon. Gradually blend flour mixture into the banana mixture. Turn into the prepared loaf tins.
  3. Bake for 50 to 60 minutes in the preheated oven, or until a skewer inserted in the centre comes out clean. Cool in tin for 10 minutes, then turn out onto a wire rack, and cool completely.