The joy of leftovers – what to cook in the calm after Christmas
SOURCE:The Guardian UK|BY:Georgina Hayden
From cheeseboard pies to spiced-up veg and one last sweet flourish, this is how to eat, waste less and savour the lull between Christmas and New Year
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At this time of year, I like to stay home, shut off from the world and do as little as possible for as long as possible. Eat all the food, embrace all the leftovers and be creative with whatever’s in the kitchen. After the big day, I like to turn leftovers into some sort of pie: they’re forgiving and malleable and work with whatever you have hanging about. This leftovers pie from Tom Hunt and this turkey and ham pie from Felicity Cloake are great places to start. You could absolutely make your own pastry, as Tom does, or use shop-bought if you want to keep things as simple as possible (I always store a few rolls of pastry in the fridge over Christmas for precisely this reason). If it’s cheese that you have in abundance, meanwhile, then Rosie Birkett’s decadent-sounding lazy cheeseboard tart is a perfect way of using up the odds and ends of any remaining festive fromage.
As well as comfort food, I also find I need a change of pace after the 25th; I start craving spice and less hearty meals, too. Yotam Ottolenghi’s Boxing Day fried rice with garlic and spring onion sauce is the perfect way to be resourceful with leftover roast veg, as is Meera Sodha’s Christmas veg penang curry, a real treat of a dish that I enjoy year-round, and especially after the indulgence of December. Nigel Slater’s roast parsnip and stilton soup with beetroot crisps is another great addition to your leftovers repertoire, not least because it is a recipe that needs very few ingredients, very little work and is immensely adaptable. If I don’t have beetroot kicking around, I just leave it out. And if I have leftover comté instead of stilton, I’ll chop and stir that in instead.
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From cheeseboard pies to spiced-up veg and one last sweet flourish, this is how to eat, waste less and savour the lull between Christmas and New Year
At this time of year, I like to stay home, shut off from the world and do as little as possible for as long as possible. Eat all the food, embrace all the leftovers and be creative with whatever’s in the kitchen. After the big day, I like to turn leftovers into some sort of pie: they’re forgiving and malleable and work with whatever you have hanging about. This leftovers pie from Tom Hunt and this turkey and ham pie from Felicity Cloake are great places to start. You could absolutely make your own pastry, as Tom does, or use shop-bought if you want to keep things as simple as possible (I always store a few rolls of pastry in the fridge over Christmas for precisely this reason). If it’s cheese that you have in abundance, meanwhile, then Rosie Birkett’s decadent-sounding lazy cheeseboard tart is a perfect way of using up the odds and ends of any remaining festive fromage.
As well as comfort food, I also find I need a change of pace after the 25th; I start craving spice and less hearty meals, too. Yotam Ottolenghi’s Boxing Day fried rice with garlic and spring onion sauce is the perfect way to be resourceful with leftover roast veg, as is Meera Sodha’s Christmas veg penang curry, a real treat of a dish that I enjoy year-round, and especially after the indulgence of December. Nigel Slater’s roast parsnip and stilton soup with beetroot crisps is another great addition to your leftovers repertoire, not least because it is a recipe that needs very few ingredients, very little work and is immensely adaptable. If I don’t have beetroot kicking around, I just leave it out. And if I have leftover comté instead of stilton, I’ll chop and stir that in instead.