4 Ways With Our Christmas Leftovers

Easy Bejewelled Sprouts

Fry a few chopped shallots or an onion in a pan and cook gently until soft. Throw in your leftover sprouts and cook for a few minutes until golden. Take off the heat and immedietely stir through a tablespoon of honey, grated lemon zest, a splash of balsamic vinegar and some fresh pomegranate seeds. Season and serve with more pomegranate and toasted pumpkin seeds. If you have any leftover Stilton crumble it on top.

Parsnip &/or Carrot Quick Curry

Fry a chopped onion and chopped garlic until soft, then add fresh grated ginger and the leftover parsnips and/or carrots. Throw in a teaspoon each of cumin, ground coriander, turmeric and curry powder and cook for a minute or two. Take some green lentils or split peas (we used Hodemedod’s Organic Split Green Peas) and cook according to the instructions in another pan. Once cooked, stir through the veg, along with a tin of coconut milk. Season and simmer until the sauce has thickened. Serve with fresh coriander, a drizzle of Third Culture Kat's Kashmiri Chilli Oil and a squeeze of lemon or lime.

Roast Potato Tortilla

Slice a leek and fry gently in some butter or oil until soft. Add sliced leftover potatoes and warm through. Whisk together 6 eggs, mix with any leftover grated cheeese and pour into the leek and potato pan. Cook on the hob until set underneath and then finish off under the grill for a few minutes.

Cabbage & Sprout Bhajis

Slice the leftover cabbage and sprouts and mix with cumin seeds, chilli (fresh or dried), salt and curry powder. Stir in enough gram (chickpea) flour to cover it all. Then pour in water or beer, enough to make a loose batter - loosen with a dollop of Greek or natural yogurt if you need to. Make balls of the mix and fry in a few inches of hot oil, turning them over so they brown evenly. Drain on a clean teatowel and serve hot with Third Culture Kat’s Kashmiri Chill Oil or some mango chutney.