Below you will find three seasonal recipes to help give you some inspiration of what you can do with some of your Christmas leftovers, written by the Ferry Project Cookery School's lead tutor and Manager, Alison Crouch.

This project has been funded by Cambridgeshire County Council's Waste Reduction Scheme.

Find out more information about Ferry Project Cookery School

 

Leftover Brussels Sprout Chow Mein


Serves 2 to 4

 

Ingredients

2 tbsp vegetable oil

2 cloves garlic, finely chopped

1 onion sliced thinly

1 red chilli pepper diced finely

1 carrot thinly chopped into matchsticks (raw or cooked)

1 red pepper thinly sliced

2 spring onion, sliced diagonally

12 large Brussel Sprouts sliced (raw or cooked)

2 tsp Chinese 5 spice

100g Bean sprouts

150g straight to wok noodles

2 tbsp soy sauce

2 tbsp sesame oil

Coriander (optional)

 

Method

Heat the vegetable oil in a wok or large frying pan on a medium heat. Add the garlic, onion and chilli and fry for two minutes. Stir in the carrot, red pepper, spring onion and sprouts. Stir fry for 2 minutes. Add in the 5 spice. Fry for 3 minutes.

Stir in the bean sprouts and noodles. Add in the soy sauce. Stir well and fry for 3 minutes until the vegetables are softening. Add in the sesame oil and fresh coriander if using. Add a little more soy sauce if needed.

 

You can add in leftover cooked turkey or other leftover vegetables……..

Watch short recipe video here

 

 

Leftover Turkey Risotto

Serves 4

 

Ingredients

2 tbsp vegetable oil

1 onion, diced

2 garlic cloves, crushed

2 rashers smoked bacon, diced

300g risotto rice

100ml white wine (optional)

750ml Chicken stock

225g turkey cooked, diced

1 cooked (roasted )parsnip, diced

2 tbsp peas

50g butter

60g Parmesan

Ground Pepper

 

Method

Heat the oil in a large pan. Fry the onion and garlic on a medium heat until softened, about 3 minutes. Add in the bacon and fry for 2 minutes. Stir in the rice. Fry for 1 minute to allow the rice to absorb the oil and some flavour.

Add in the white wine. Stir well and allow the rice to absorb the wine. Then, a ladle at a time, add in the stock. Allow the rice to absorb the stock before adding more.  Once all the stock is in the pan simmer for a couple of minutes to ensure the rice is cooked. Add a little more water if needed.

Stir in the turkey and parsnip. Stir in the peas. Mix well. Add in the butter and the parmesan.

Stir well and taste. Add pepper to taste. The parmesan is salty so no salt should be needed.

 

You can use any leftover cheese instead of parmesan or a mixture of stilton, cheddar, and even chunks of brie are delicious. Other leftover vegetables such as cauliflower florets are good too.

Watch short recipe video here

 

 

Leftover Cranberry, Apple and Marzipan Crumble

Serves 4

 

For the crumble

225g plain flour

125g butter (or margarine)

2tbsp caster sugar

75g marzipan, grated

 

For the fruit

2 Bramley apples, or 4 to 6 eating apples, peeled cored and cut into small chunks

3 tbsp cranberry sauce

3 tbsp caster sugar

 

Turn the oven to 180C/160C Fan/Gas Mark 4.

 

Place the flour in a bowl. Rub in the butter until the mixture looks like breadcrumbs. Stir in the sugar. Gently mix in the grated marzipan.

 

In an ovenproof dish place the apples. Sprinkle on the sugar. Dot with the cranberry sauce. Sprinkle on the crumble mixture.

Bake for approximately 30 minutes or until slightly golden on top and the apples are soft. (you can check with the point of a knife).

 

Serve with cream, brandy butter, or custard.

Watch short recipe video here

 

Find out more information about Ferry Project Cookery School