Turkey Tom Ka Gai

Tom Ka Gai is a Thai soup which is traditionally made of coconut milk, galanghal, lemongrass and ginger.  This is my twist on it using turkey instead of chicken.   Serves 2 250g of cooked turkey 100g of rice noodles 400ml of coconut milk 350ml of chicken stock Juice of 1 lime 1 large thumb-sized piece of ginger 1 red chilli, finely chopped 6 spring onions, finely sliced 1 stalk of lemongrass, finely chopped 3 kaffir lime leaves 1 teaspoon of soft brown sugar Handful of fresh coriander leaves   Cook the noodles according to the instructions on the packet, drain and rinse under cold water. Set aside.   Pour the stock and coconut milk into a medium sized pot and bring to a steady simmer.   Add in the lime leaves, ginger, chilli, brown sugar and simmer gently for 10 minutes.   Add in the cooked turkey and stir through until heated through.   Divide the noodles amongst four bowls, pour in the hot soup and garnish with springs onions and coriander.    

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Leftover Ham and Cheese Caramelised Onion Tart

This tart is not only delicious but also makes the most of leftover ham and cheese.  The true highlight of dish however is the caramelised red onions.   Serves 6-8 225g (8oz) Plain flour, Plus extra for dusting a Pinch of Salt 125g (41/2oz) Cold Butter, Cut into Pieces green Salad, to Serve   Filling 2 tbsp olive oil 4 large red onions, peeled, halved and sliced into half moons Sea Salt and freshly ground Black pepper 3 large eggs 300ml (101/2fl oz) double Cream 150g (5oz) of leftover cheese, chopped up or crumbled 200g of leftover ham, chopped a few fresh thyme sprigs, leaves only Equipment A 28cm (11in) quiche tin with removable base     To make the filling, heat the olive oil in a pan, add the onions and gently fry for 10–15 minutes until soft and caramelised.   Season with salt and black pepper then remove the pan from the heat and allow to cool. This can be done well ahead of time.   To make the pastry, place the flour and salt into a large bowl. Add the butter and, using your fingertips, rub the butter into the flour until it resembles rough breadcrumbs.   Sprinkle over 1–2 tablespoons of water and bring the dough together to form a ball.   Wrap the dough in cling film and place in the fridge to rest for at least 10 minutes.   Preheat the oven to 180°C (350°F), Gas mark 4 and place a baking tray on the middle shelf.   Roll out the pastry on a lightly floured work surface and use to line the quiche tin. Prick the base with a fork and place on the baking tray in the oven for about 15 minutes until light and golden.   In a bowl, whisk the eggs and cream together until combined. Arrange the caramelised onions on the base of the pastry case, scatter over the crumbled cheese, ham and thyme leaves and season with salt and ground black pepper.   Gently pour the egg and cream mixture into the pastry case and bake in the oven for about 30–35 minutes or until the filling is set. Allow to cool then serve in generous slices with a green salad.    

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Mega Turkey and Brie, Cranberry Chutney, Grilled Sambos

You can't beat a grilled cheese sandwich, except at Christmas! Make this with leftover turkey, brie and cranberry relish and you will have on your hands the ultimate leftover sandwich!   Serves 2 4 slices of white batch bread 150g of leftover turkey 100g of brie, sliced 2 tablespoons of Dijon mustard 2 tablespoons of cranberry chutney 4 tablespoons of butter   Butter one side of each slice of bread.   Place the two buttered sides together and then spread the top slice with dijon mustard, add a few slices of brie and a little shredded leftover turkey.   Spoon over a little cranberry chutney.   Heat a little oil in a frying pan over a medium high heat and then add the filled slice of bread to the pan and place the other slice butter side up on top.   Fry for 2-3 minutes either side until golden brown and the cheese has melted. Repeat with the other sandwich.   Slice in half and serve straight away.    

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Individual Leftover Christmas Pudding Caramelised Crumb Toffee Swirl Bombs

I love little make ahead desserts which will happily sit in the freezer until you are ready to serve. These little leftover Christmas pud bombs are delicious and extremely easy to prepare.   Makes 4-6 250g Leftover Christmas pudding, crumbled 3 tablespoons of brown sugar 1 litre of good quality vanilla ice cream 297g can of dulche de leche   Preheat the oven to 200oC.   Place the crumbled Christmas pudding on a baking tray lined with parchment paper and sprinkle with the brown sugar.   Place under a hot grill until the sugar has caramelised. Remove from the oven and allow to cool.   Mix together the ice cream with the caramelised pudding crumbs and half the caramel.  Divide the mix amongst mini pudding molds or small cups, cover with cling film and place in the freezer to set.   When you are ready to serve, fill a bowl with boiling water and dip the pudding molds halfway in for 20 seconds or so to release.   Turn each one upside down onto a serving plate and serve drizzled with the remaining caramel sauce.    

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Individual Leftover Ham Pies

These perfect little pies make a tasty little lunch time bite during the Christmas season. Using up the last of the leftover Christmas ham, these really simple flavours combined with a flaky shortcrust pastry will keep everyone happy! If you have any leftover sprouts, slice the finely and stir through the mixture too!

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Leftover Pud Caramel Pots

By toasting the crumbled Christmas pudding with a little sugar you will be left with the most delicious crisp sweet nuggets, which sprinkled over a little ice cream, drizzled with some caramel sauce and topped with some toasted almond flakes makes the most delicious little dessert!   Makes 4-6 pudding pots 450g Leftover Christmas pudding, crumbled 3 tablespoons of brown sugar 1 tub of green & blacks vanilla ice-cream 297g can of caramel Toasted flaked almonds to serve   Preheat the oven to 200oC. Toss the crumbled Christmas pudding on a baking tray with the brown sugar and brandy. Place in the oven for 10 minutes or until the sugar is caramelised.  Remove from the oven and allow to cool. Layer little individual dessert glasses with vanilla ice-cream, caramelised Christmas pud and the caramel sauce. Serve straight away.

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Christmas Cheesecake

This makes a great change to all the usual Christmas desserts and best of all it uses up any Christmas cake leftovers you might have after the big day. This recipe works well as a normal cheesecake mixture if you drop the cinnamon and baileys, so you also make it with a regular digestive biscuit base also.

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Leftover Chicken and Sweetcorn Soup

This super tasty soup has become a classic in our house, it was always requested on sick days home from school. I always find sweetcorn lends a warm and comforting taste to soups and its bright colour puts a smile on my face. Try not to skimp on ingredients for this one, it tastes best when you use the best ingredients – homemade stock and fresh ginger are a must!

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