Mac and cheese

BY now the Christmas frenzy is building up. Hopefully the cake and plum pudding are made and you’ve decided whether it’s turkey or goose. Maybe you’ve plumped for a fine roast chicken, maybe a pheasant or a nice glazed ham. One way or the other you’ll probably have some little scraps left over that can be added to salads, a gratin or even a bubbly ‘mac and cheese’. The latter is delicious cooked in tiny muffin tins lined with parchment till the edges get crispy — serve with drinks.

Fresh Brussels sprouts make delicious salads, peel off the outer leaves and mix with a good dressing and maybe some pumpkin seeds. The classic Croque Monsieur is a posh cheese and ham sandwich — a real favourite with the French and a brilliant way to use up some thin slices of left over ham, everyone including kids will love it.

Offer to take your friends turkey carcasses, they may pity you but you’ll have the last laugh. The carcass makes a brilliant stock, good enough to sip as a soothing broth but also great as the basis of a light soup embellished with shreds of leftover turkey, pheasant, or chicken.