5 Easy Christmas Leftovers Ideas

December 27, 2012

Leftover cheese plate? Ham? Mince pies? I’ll admit it – I think Christmas leftovers are even better than Christmas lunch! I also don’t want to spend a ton of time in the kitchen after spending half the day in there on Tuesday! Here are my 5 go-to tricks for turning Christmas leftovers into something special – and no waste!

Leftover cheese plate? Turn it into cheesy flatbreads

Take a large naan or pita bread and spread slices of cheese from your leftover cheese plate. Dot with pesto or caramelised onions, sprinkle with fennel seeds and bake in a hot oven for 10 minutes or until the cheese is melted and golden. Remove from the oven and sprinkle with chopped coriander. Cut into wedges and serve.

Leftover ham? Turn it into lentil and ham soup

Today we all need a little nourishment after all that gluttony. Grab that tin of lentils sitting in your pantry, tip it into a large pot with a chopped up carrot and celery rib, and add small chunks of leftover ham (and the ham bone if you have it). Top with a little water or leftover stock and simmer for 30 minutes. Sprinkle with parsley. Just the thing to get you through the next few days.

Leftover mincemeat or mince pies? Turn it into Christmas ice cream

Mince pies are great the first day but pretty stodgy by today, so take a tub of ice cream out of the freezer for 30 minutes to soften up, then crumble up your leftover mince pies (or half-empty jar of mincemeat) and stir it through the ice cream. Put back in the freezer to harden up – it’s even better the next day when the ice cream has had time to infuse with all those Christmas flavours.

Leftover bubbly? Turn it into white sangria

I know, leftover bubbly? It shouldn’t exist but I found a few near-empty bottles this morning and decided to turn it into refreshing sangria. Pour any leftover bubbly or white wine into a pitcher and top with chunks of fruit – cherries, apples and oranges are fantastic in sangria! Add ice and enjoy!

Leftover roast potatoes? Turn it into Spanish tortilla

There’s always a few roast potatoes that don’t get snapped up. Slice them up, get a oven-proof pan on medium heat with a good glug of olive oil. Warm the potatoes up in the oil, then add 5-6 eggs, lightly beaten with plenty of salt and pepper, to the pan. Turn the heat down to medium-low and cook for about 8 minutes, until the base has cooked. Meanwhile heat the grill. Put a plate over the pan and carefully flip the tortilla out, then slide back into the pan. Place the pan under the grill to cook the top, about 5 minutes. Slide out from the pan and cut into wedges. It’s delicious hot or cold, served with a dollop of mayonnaise.

What’s your favourite Christmas leftover recipe?

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