No, that’s not the punch line to a dodgy Christmas cracker joke but just one of the deliciously inventive ways The Good Food Guide chefs have devised to make the most out of Christmas day leftovers.
Now more than ever, when times are tough, everyone wants to make the most out of their food and the annual dilemma of what to do with the Christmas leftovers is looming. This year, say goodbye to boring veggie soup and bland turkey sandwiches and take inspiration from some of the best chefs in the country, all featured in The Good Food Guide 2012*, and treat yourself, your family and your guests to some delectable post-yuletide treats.
One option is a turkey-and-leek gratin, as suggested by Wayne Carville from Mourne Seafood Bar. Make a roux with butter and flour and slowly whisk in turkey stock. Pour over cooked leeks and shredded turkey in a dish. Top with breadcrumbs mixed with fried bacon lardons and sage. Bake until bubbling.
Whatever you choose to do with your Christmas leftovers, Ludovic Dieumegard of Ludo’s at The Coopers encourages you to experiment: ‘they’re leftovers anyway so if anything goes wrong it doesn’t matter!’
Finally, if you are feeling philanthropic, Luigi Vespero of Galvin’s Bistrot de Luxe suggests you give your leftovers to homeless people: ‘I believe it’s a good way to watch your health and help the community at the same time.’
Whatever you do with your leftovers, on the advice of The Good Food Guide chefs, be sure that they are enjoyed!