Midweek meals: Five quick and easy dishes to enjoy that use up Christmas leftovers

After enjoying a huge meal on Christmas Day, these recipes are perfect for the coming week — especially if you still feel full and bloated

Those Christmas dinner leftovers are perfect for these recipes

Turkey and ham bake

This bake uses turkey ham and stuffing and is a big hit with anyone I serve it to

Servings

4

Preparation Time

 5 mins

Cooking Time

 30 mins

Total Time

 35 mins

Course

 Main

Ingredients

• 250g leftover turkey meat, roughly chopped

• 250g leftover ham, roughly chopped

• 1 head broccoli, cut into small florets

• 250ml stock

• 100ml full-fat milk

• 2 tbsp cornflour

• 200g breadcrumbs or leftover stuffing

• 100g Parmesan, grated

• 3 tsp dried oregano

Method

1. Preheat the oven to 180°C .

2. Place meat and broccoli in an oven-proof dish.

3. In a saucepan, add the stock and heat.

4.  Reduce heat and simmer for 5 minutes

5. Whisk milk and flour together and whisk into the stock.

6.  Increase heat and continue whisking until sauce begins to thicken.

7. Pour sauce over the contents of an oven proof dish.

8. In a bowl, mix together the parmesan, crumbs or stuffing & oregano.

9. Sprinkle over the rest of the ingredients. Bake in the oven for 25 minutes and serve piping hot

 

Puff Pastry with Roasted Cauliflower, Cashel Blue Cheese and Beetroot

You can use roast broccoli or any blue cheese in this recipe. Brie would also work really well with some cranberry sauce.

Servings

8

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Starter

Ingredients

• 1 sheet puff pastry

• 1 egg beaten

• ¼ head roasted cauliflower

• 50g Cashel blue cheese

• 50 g creme fraiche

• ½ cooked beetroot

• Small bunch mint to garnish

Method

1. Preheat oven to 190°C.

2. Cut the puff pastry into rectangles and brush with beaten egg. Place on a lined baking sheet and cook for 15-20 minutes until golden in colour and fully risen.

3. Meanwhile, take some tips off the cauliflower and place the rest in a blender with the Cashel blue cheese and creme fraiche.

4. Place contents in a piping bag if you have one.

5. Finely dice the cooked beetroot.

6. Once the pastry has cooled, pipe out some of the cauliflower mixture along the top. Place the charred pieces of cauliflower along the top and dot some diced beetroot on top. Sprinkle with mint and serve immediately.