We know they might not be the most popular feature on the Christmas dinner table but for sprout lovers this charred medley is a winner. Who knows, you might even convert a hater! Cooked in one pan this also saves on the washing up.
200g Cooked turkey
100g sprouts, halved lengthways
100g tenderstem broccoli
1tsp cranberries or low sugar cranberry sauce
2tsp toasted pine nuts
Simply sauté all ingredients in a frying pan or wok with a little oil.
This dish is so simple and chick to make, and is bursting with Asian-inspired flavours.
200g Cooked turkey, shredded
2 ripe peaches, stone removed and cut into slices (any stone fruit will work nicely, try nectarines or plums!)
100g Mangetout finely shredded lengthways
3 Spring onions
For the sauce, mix:
2 tbsp chopped fresh coriander
Zest and juice of 1 lime
1 tsp reduced salt soy sauce
1 tsp rapeseed oil
Gently heat the turkey, peaches, mangetout and spring onions in a frying pan with the sauce drizzled over the top. Serve with couscous or noodles and sprinkle sesame seeds on top! This recipe is also delicious served cold with salad.
A really easy one pot dish that you can even make in a slow cooker!
1 white onion
2 cloves garlic
1tsp tomato puree
450g can chickpeas
2 large carrots
450g can chopped tomatoes
1 sweet potato
Either chuck all the ingredients in a slow cooker or pressure cooker, or make on the hob in a saucepan.
If you like your food a little fruity then why not try adding a couple of dried apricots, sultanas or dates left over from Christmas?
It may seem obvious but all of those lovely left over veg can easily be thrown into a soup. Potatoes are a great thickener and your root veg will bring sweetness to any soup, while sprouts and chestnuts will add a hint of nuttiness. If you don’t fancy soup in the immediate days following Christmas, all of these things can be frozen for up to three months then added straight to your soup when needed, no need to defrost just make sure it’s piping hot before you dig in.
Any vegetables of your choice – cut into small pieces
Vegetable or chicken stock
Chop and dice your vegetables into little bitesize chunks. Simmer the veg in your stock for 25 minutes – that’s it!
Forget plain, boring salads – this colourful salad is packed with sweet and exotic flavours.
For the salad:
200g Cooked Turkey
Mixed bag salad leaves (We like rocket, watercress & spinach)
3 spring onions
2 inch piece of cucumber
For the dressing, mix:
1 tsp korma curry paste
1tsp lemon juice
100g low fat natural/Greek yogurt
Combine all ingredients in a bowl and garnish with fresh mint or coriander (or both!).
You could even add some croutons made from leftover stale bread, just roughly chop and bake in the oven until golden brown.