Three ingenious recipes to use up Christmas leftovers

ONEcc by charity FoodCycle, 48% of Britons admit to buying too much food and drink at Christmas. This is not unusual – we are all too familiar with the taste of three-day-old babies Turkey, vowing never to touch meat again in the new year.

But the outlook on what to do with Christmas leftovers Can be overwhelming and monotonous, the same foods are consumed over and over during the lull between Christmas and New Year. Well… no more. This December, Boursin and FoodCycle teamed up with Kenny Tutt to create three recipes that will help restore your leftovers and your appetite.

Last Toast of Gift Day

This circle wouldn’t be complete without a Christmas sandwich


There really is no better use of leftovers than a Christmas sandwich. Popularized by chain stores across the UK, this version is a classic, warmed, potato-packed, light cream. Plus: it uses two leftovers in one, turkey and Potatoes.

Serve: 4 servings

Difficult: easy


8 slices thick white sourdough or baking bread

8 slices of leftover turkey, both white and brown

Stuffed turkey, if left over

4-5 leftover baked potatoes

Some good rockets

Cranberry sauce

Salted butter spread

Black pepper and sea salt

Package 150g Garlic & Boursin Herbs


Preheat your oven to 180C fan / 200C fanless / gas 4.

Place leftover potatoes on a baking sheet and bake until crisp, for 6-8 minutes. Season with a pinch of salt and set aside.

Coat each slice of bread with salted butter and place the butter side down on a cutting board or plate to begin making the bread.

Top of four slices of bread with cranberry sauce, rocket, turkey and filling. Mash your baked potatoes and place on top and season with black pepper.

Widely advertised good help of Boursin Garlic & Herbs on the remaining four slices. Clamp the two together and press down a bit.

Heat a large skillet or skillet over medium heat. Cook the bread in the pan for about 2-3 minutes on each side, crushing it with a spatula occasionally, until the bread is crisp and golden and the cheese has melted.

Cut in half to use while still warm.

Minced winter vegetables, wild mushrooms and boiled eggs with garlic & Boursin herbs

A created a hearty alternative to bubbles and squeaks


While bubbles and squeaks may be the most popular way to repurpose vegetables after Christmas, hashing can be a hearty alternative. In this recipe, Tutt cleverly uses root vegetables to not only breathe new life into the most often overlooked things, but also boost your nutrition for the day.

Serve: 4 servings

Difficult: easy


2 mashed potatoes, peeled

2 carrots, peeled

1 turnip, peeled

1 small purple onion, peeled

A handful of wild mushrooms or chestnut mushrooms

5 good eggs (fresher eggs are easier to steal)

White wine or distilled malt vinegar

Sea salt in season

Knob of butter or a little oil

150g Garlic & Boursin Herbs


Coarsely grate the potatoes, carrots, radishes, and onions in a clean tea towel, then squeeze out excess liquid by twisting the towel. Put the mixture in a large bowl. Beat an egg and add the grated vegetables along with a pinch of salt and freshly ground black pepper. Mix the ingredients well.

Heat a little oil or a little butter in a thick skillet and when the oil is hot (but not fuming), add the minced mixture one tablespoon at a time and form into patties about 1 cm or ½ inch thick. Flip once until golden and crispy for about 3-4 minutes on each side. When finished, set aside. They can easily be gently reheated in a pan or in a hot oven.

Next, chop your mushrooms and sauté in a hot pan with a pinch of salt, black pepper, and butter.

To boil eggs, use a large, deep saucepan and fill about half of the egg with water and a little white wine vinegar. This will help lay the eggs. Bring water to a boil and use a spatula to create a whirlpool. Crack the egg in the middle of the whirlpool. You can break the ramekin first to make it easier to make and to help the eggs keep their shape. Let the eggs harden for 3-5 minutes depending on how runny you want them to be. You can use a slotted spoon to take it out and squeeze it gently to test. Once done, gently pat the kitchen towel to dry.

Place minced meat on a plate and top with sauteed mushrooms. Generously rub some Boursin on top and finish with a warm hard-boiled egg. Season with a pinch of salt and fresh black pepper.

Brussel sprouts and cranberry pakoras with Garlic & Herb Boursin Dip

Their true self is here


About this dish, Tutt says, “It’s sad that sprouts only really come out around Christmas,” and I tend to agree with him. With a bad reputation due to their habit of over-cooking and not giving vegetables enough care, sprouts can actually grow on their own when handled properly. This recipe gives them a crunchy makeover and leverages the classic sweet and savory combination to improve even the most skeptical sprout eater.

Serve: 4 servings

Difficult: easy


200g brussels sprouts

1 medium brown onion

A small handful of coriander

2 green chili

1 small peeled ginger

100g dried cranberries

tsp chili powder

½ fennel fennel powder


150g flour

170g water

1 teaspoon salt

Vegetable oil enough for frying

Milk splashes

150g Garlic & Boursin Herbs


Halve the Brussels sprouts, then thinly slice, slice the onion. Finely chop coriander, finely chopped chili and grated ginger. Chop your dried cranberries.

In a large mixing bowl, combine chili powder, cumin, turmeric, finely chopped coriander, chili pepper, ginger, flour, and water with 1 pinch of salt. Mix well and then add the Brussels sprouts, sliced ​​onion, and cranberries. This will create a thick layer of dough.

Carefully heat the oil in a large skillet, wok, or use a deep fryer if you have one. Have a slotted spoon and a few kitchen towels on the plate when frying the pakoras. Check if the oil is hot enough by placing a small piece of dough in the oil. It will bubble and float to the top. When cooking with hot oil, do not leave it alone and make sure the handle does not reach the handle.

Use a spatula to drop in the dough balls one by one and fry for 2 minutes on both sides until golden brown. Dry on paper towels. Pakoras can easily be reheated in a hot oven if not served immediately.

Make your super simple Boursin dip by gently heating the cheese with a little milk for 2-3 minutes for a thick sauce. Enjoy with your crispy festive pakoras. Three ingenious recipes to use up Christmas leftovers

Tom Vazquez

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