Left overs 3 recipes to get you started.

Turkey & potato curry

Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes

Ingredients

1 tbsp sunflower oil

1 large onion, thickly sliced

1 green pepper, deseeded and chopped

2 tbsp curry paste (or gluten-free alternative)

2 garlic clove, crushed

400g can chopped tomato

300g leftover turkey, diced

300g leftover cooked potato (either boiled or roast), diced

2 tbsp mango chutney

small pack coriander, roughly chopped

rice or naan bread, to serve

Method

Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.

Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

Chicken, ham, leek & roast potato pie

This bake is a great way to use up left over roast potato's and gammon and can be made-ahead and frozen for convenience.

Ingredients

2 tbsp olive oil

400g chicken breast, cut into small chunks

140g thick-sliced ham, roughly chopped

roughly 450g leftover roast potato, large ones halved

2 leek, trimmed and sliced

1 heaped tbsp plain flour, plus extra for dusting

200ml white wine

400ml chicken stock

3 heaped tbsp crème fraîche

375g shortcrust pastry sheet (use fresh if you're freezing the pie)

beaten egg, to glaze

Method

Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.

Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.

Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.

Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn’t sealed up). Cook for 30-40 mins, until golden and hot through.

Brie, apple & onion tart

Apples and cheese make perfect partners in this puff pastry tart, ideal for using up the remnants of a cheeseboard or leftover cranberry sauce - serve hot or cold for a Boxing Day buffet

Ingredients

320g pack ready-rolled all-butter puff pastry, defrosted at room temperature if frozen

1 tbsp olive or rapeseed oil, plus a drizzle

3 large onions, halved and sliced

2 tbsp white wine vinegar, plus a splash

1 tbsp Dijon mustard

small bunch thyme, leaves picked, plus a few sprigs to serve

1 eating apple

100g cranberry sauce (or chutney)

175g brie, sliced (or other cheese)

Method

Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). If the edges are not straight, trim them with a sharp knife. Score a border, about 1cm in from the edge. Score a criss-cross pattern over the central piece of pastry (this will prevent it from rising too much) and around the border, if you like. Bake for 15 mins.

Meanwhile, heat the oil in a large pan. Add the onions and cook for 10-15 mins until softened and starting to caramelise. Stir in the vinegar, bubble for 1 min more, then add the Dijon and thyme, season well and set aside. Slice the apple thinly through the core so a few slices have a nice star in the middle, and remove any seeds. Toss the slices in a splash of vinegar to prevent them from browning.

The pastry should be puffed and starting to colour. Push down the centre, then spread over the onions. Add blobs of cranberry sauce, then top with the apple slices and Brie, overlapping them to cover the tart. Add a few more thyme sprigs, drizzle with a little oil, then put back in the oven for a further 25 mins until the cheese is bubbling and the apple slices are soft. Serve warm or cold.