Leftover Recipes - Part 1

Transform your Christmas leftovers into a delicious meal on their own.

We’ve gathered together our top ten post-Christmas recipes to keep you well fed throughout the festive season - using everything you’ve probably already got in the kitchen, including leftover turkey, potatoes, parsnips, sprouts and even those over-ripe bananas which have been lounging around for weeks. 

1) Turkey, chorizo and chickpea stew

Turkey, Chickpea and Chorizo Stew

Turkey, a meat pretty much universally ignored until Christmas, can get a hard time for being a little dry. If you're struggling to figure out what to do with the leftovers, this stew recipe with chorizo and chickpeas is perfect because it gives the turkey some much needed moisture! 

  • 1 tbsp olive oil
  • 250g cooking chorizo
  • 1 large onion, finely chopped
  • 3 garlic cloves, chopped
  • 400g tin chopped tomatoes
  • 500ml fresh chicken stock
  • 300g leftover cooked turkey or chicken, meat shredded
  • 400g tin cooked chickpeas, drained and rinsed
  • Rubies Chipotle ketchup

To serve:

  • Small bunch fresh flatleaf parsley, roughly chopped
  1. Chop the chorizo into thin circles and fry in a pan and for 3-4 minutes until they start to go crisp. Remove from pan and set aside, leaving their naturally flavoured oil the pan.
  2. Heat the onion and garlic in the same pan as the chorizo and cook gently for 8 minutes or until soft and sweet. 
  3. Next add the tomatoes, stock and two tablespoons of Rubies in the Rubble Chipotle ketchup. Turn up the heat to high and bubble to reduce for 10 minutes.
  4. Add the chicken and the chickpeas with the chorizo and any resting juices, then cook for 3-5 minutes until warmed though. Taste and season with salt and pepper.

Serving suggestion:

Scatter with the chopped parsley

2) Green Shakshuka 

Green Shakshuka

We could all use a little more green veggies in our lives, especially after a heavy Christmas day. This dish is a variation of the middle-eastern shakshuka –a dish traditionally made with peppers, tomatoes and eggs. This version is made with shaved Brussels sprouts, spinach, zucchini and mushrooms, topped with eggs and served with coriander, avocado slices and a few dollops of Rubies Spicy Tomato.

The great thing about this dish is that it’s incredibly versatile. You can use whatever veggies (carrots, parsnips, sprouts), potatoes you have lying around the house. If you have any tomato sauce or leftover meat like turkey or lardons, why not throw those in too. And the best news is  - it’s all in one pan so there's hardly any washing up to do!

  • 2 tbsp olive oil
  • ½ medium onion, diced
  • 4 cloves of garlic, finely chopped
  • 2 cups, brussels sprouts, shaved or finely sliced
  • 1 zucchini, grated
  • 150g sliced mushrooms
  • 2 cups (packed) baby spinach
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp pepper
  • 4 large eggs

To serve:

  1. Preheat oven to 200 degrees.
  2. Heat olive oil in a pan on medium heat. Add the onion and cook for 5 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute.
  3. Add the shaved brussels sprouts and mushrooms and cook for 5-6 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute.
  4. When the vegetables have all cooked, add the spinach and stir until it wilts.
  5. Flaten the mixture and crack the eggs evenly spaced on top.
  6. Transfer the pan to the oven and cook for 5-8 minutes, or until the eggs are done to your liking.

Serving suggestions:

Garnish with the sliced avocado, coriander and Rubies Spicy Tomato. Serve in the pan.

3) Boxing day soup 

  • 1 tbsp olive oil
  • 1 tbsp mild curry powder
  • 250g cold roast potatoes and parsnips
  • 1 litre chicken or turkey stock
  • 100ml double cream, plus extra to drizzle.
  • Handful shredded ham
  1. Heat the oil in a saucepan and fry the curry powder for 1 min until fragrant. Stir in the veg, cover with three-quarters of the stock and simmer for 5-10 mins.
  2. Blend the soup until very smooth with a hand blender or food processor, adding more stock if the soup is too thick. Stir in the cream and ham, then return to the pan and gently reheat.

Serving suggestions:

  • Season and serve with a drizzle of cream on top, pepper and a spoonful of Rubies Pink Onion and Chilli relish.
  • Serve with a side of ciabatta bread with melted Brie and Rubies Pink Onion and Chilli relish.