From stale Panettone and Christmas pudding to soggy Brussel sprouts and turkey, most households throughout the nation can have meals left over after the festive feast.

Information from funding web site Up The Beneficial properties estimates we might collectively throw away 27 per cent of the meals we purchase for Christmas dinner – value a staggering £100 million. 

But it surely needn’t go within the bin. With a little bit of creativeness, leftovers can simply be changed into scrumptious meals. 

From parsnip ice-cream to beef in previous espresso granules, right here Femail brings you high recipes to benefit from your leftovers. 

Turkey Pad Thai

Gousto Mail Delivery service has come up with this recipe, a seasonal twist on the Thai Pad Thai classic

Gousto Mail Supply service has provide you with this recipe, a seasonal twist on the Thai Pad Thai traditional 

Pad Thai is sometimes called Thailand’s nationwide dish. However this one recreates the road meals traditional at residence, utilizing none aside from your leftover Christmas turkey. 

Ingredients (for 2 folks) 

80g mange tout 

100g Thai rice noodles 

175g turkey (roughly) 

1/2 tsp dried chilli flakes 

15 ml fish sauce 

15 ml tamarind paste 

8 ml Sriracha scorching chilli sauce 

2 garlic cloves 

8 ml soy sauce 

1 bag of roasted peanuts 

1 carrot 

1 lime 


Boil a kettle and lower the turkey into bite-sized items. Place the Thai rice noodles right into a bowl and canopy with boiled water. Put aside for 12-15 min to melt. As soon as softened, drain the noodles and put aside. 

Warmth a big, wide-based pan with a drizzle of vegetable oil over a medium warmth. Slice the mange tout in half. Peel and finely chop (or grate) the garlic. Peel and grate the carrot. Add the chopped garlic to the pan and cook dinner for one minute or till aromatic. Add the sliced mange tout and cook dinner for 3-4 min or till beginning to soften.

 Mix the soy sauce, fish sauce, Sriracha scorching chilli sauce, tamarind paste, one tbsp sugar and the juice of 1/2 lime – that is your sauce. 

As soon as the mange tout has softened, add the turkey items, the drained Thai rice noodles and the sauce to the pan and cook dinner for 2 minutes additional, stirring till all the pieces is evenly coated within the sauce. Stir by means of the grated carrot. 

Crush the peanuts within the bag with a rolling pin, lower the remaining lime into wedges. Serve the turkey pad Thai with the crushed peanuts and dried chilli flakes on high. Garnish with a lime wedge.  

Bubble and Squeak with sprouts 

This Catalan bubble & squeak by former El Bulli chef Jaume Biarnes is a delicious way to mop up leftover sprouts

This Catalan bubble & squeak by former El Bulli chef Jaume Biarnes is a scrumptious method to mop up leftover sprouts

If the style of sprouts is not for you, then why not elevate your leftovers with a lift of umami flavour? That is from Catalan bubble & squeak by former El Bulli chef Jaume Biarnes.

Elements (serves 4)  

250 g cooked Brussels sprouts, sliced (9 Oz)

250 g boiled potatoes (9Oz)

2 Tbsp. olive oil

2 Tbsp. Yondu Vegetable Umami

For the chili crisp:

2 garlic cloves, sliced

4 Tbsp. olive oil

2 Tbsp. uncooked almonds, crushed

1 Tbsp. chili flakes

1 Tbsp. parsley, chopped


In a bowl, mix sliced Brussels sprouts, boiled potatoes and Yondu. Mash all along with the potato masher till a puree.

In a pan over medium warmth, add 2 Tbsp. olive oil and the Brussels & potato mash. Unfold evenly utilizing a spoon and let cook dinner for about 5 minutes.

Utilizing a lid, place the mash over the pan and flip it over like if it was an omelette, so the potato mash stays on the lid. Put it again into the pan sliding from the lid, so what was on high now’s the underside. With the spoon, press throughout the edges of the mash forming a pleasant spherical form. Prepare dinner for an additional 5 minutes.

In the meantime in a small pan, mix olive oil, almonds and garlic and cook dinner till garlic begins to brown barely. Take out the warmth and add chili flakes and parsley

Serve all the bubble & squeak with the chili crisp on high.

Gousto’s Chocolate Orange Yuletide Log with Leftover Christmas Pudding

This Yule Log recipe from meal-kit makers Gousto can be made from left-over Chocolate Oranges

This Yuletide Log recipe from meal-kit makers Gousto could be produced from left-over Chocolate Oranges

The common-or-garden Christmas pudding, while scrumptious, could be met with a combined response, which implies you’ll be able to simply find yourself with a load of leftovers. Nonetheless, this twist on the traditional Christmas Yuletide Log is certain to be a crowd pleaser. As an added bonus, you’ll be able to throw in any spare chocolate to make an opulent buttercream to smother over the cake. 

Elements (for 8 – 10) 

3 Eggs (separated into yolks and whites)

75g Caster Sugar

1 Tbsp Cocoa Powder

50g Plain Flour

150ml Brandy Cream (or double cream)

30g Icing Sugar

200g Xmas Pudding

150g Unsalted Butter (softened)

150g Icing Sugar

75g Darkish Chocolate Terry’s

75g Milk Chocolate Terry’s

Further icing sugar to garnish


Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gasoline 6. Line a 9 x 13inch baking tray with non-stick baking parchment

Add the egg whites to a stand mixer and beat till stiff peaks type, then flip off and hold to 1 facet

Add the egg yolks to a separate massive bowl with the caster sugar and blend nicely with a wood spoon or till mixed

Sift the cocoa powder into the egg yolks and blend collectively once more. Utilizing a big metallic spoon, rigorously fold the egg whites by means of the egg yolk combination till nicely mixed

Sift over the plain flour and fold by means of rigorously

Unfold the cake combine evenly into the baking tray, then put into the oven. Bake for 10-11 min or till the cake is cooked by means of

As soon as cooked, take away the tray from the oven and hold apart for 2 min. Place a clear tea towel over the baking tray, then flip the cake over. While the cake continues to be scorching, use the tea towel that will help you roll the cake lengthways into a decent log form. Go away apart like this till utterly cool

In the meantime, whip the brandy cream in a stand mixer with the icing sugar till tender peaks type then take away to a different bowl. 

Put the Terry’s chocolate segments right into a small heatproof bowl over a pan of barely simmering water – make certain the bowl isn’t touching the water. Stir till melted then take away the bowl from the pan and let cool barely

Into the identical stand mixer, add the softened unsalted butter with the icing sugar. Stir with a spoon then beat till mixed

Slowly pour within the melted chocolate and beat till combined. That is your chocolate buttercream

As soon as the cake has cooled, rigorously unroll and take away the tea towel. Unfold the whipped brandy cream over the cake, then crumble over the leftover Christmas pudding. Re-roll the yuletide log lengthways, pushing in any filling that falls out, till the seam is beneath the log

Unfold the buttercream all around the cake and use a small knife to make strains to resemble a tree log. Trim the ends to neaten then put within the fridge for at the very least 30 min to set.

Panettone and Butter Pudding with Darkish Chocolate and Cranberries 

Abel & Cole delivery company have come up with this bread and butter pudding recipe - using Panettone

Abel & Cole supply firm have provide you with this bread and butter pudding recipe – utilizing Panettone

Panettone is commonly a function at Christmas. But the Italian bread can quickly go stale and dry. Right here, flip it right into a scrumptious bread and butter pudding that’s certain to be a success.  


100g salted butter, softened, plus further for greasing

500g panettone

100g darkish chocolate buttons

125g dried cranberries

3 medium eggs

250ml full cream milk

250ml double cream, plus further to serve

Grated zest of 1 orange

50g caster sugar

A pinch of cinnamon


Grease a 2 ltr ovenproof dish with a little bit butter and put aside. Slice the panettone into 1cm-thick slices. Butter the panettone slices, spreading the butter proper to the perimeters of the panettone. Snap the darkish chocolate buttons into small items. 

Slice one-third of the buttered panettone slice to suit the bottom of the ovenproof dish, if vital, and prepare them within the dish. Scatter over one-third of the cranberries and one-third of the darkish chocolate. Cowl with one other layer of panettone, sliced to suit the dish, then one-third extra of the cranberries and chocolate. Cowl with the ultimate layer of panettone and scatter over the remaining cranberries and chocolate to complete. 

Whisk collectively the eggs, 250ml milk, 250ml double cream, the orange zest, 25g of the sugar and a pinch of cinnamon. Pour over the panettone and go away to soak for 30 minutes to 1 hr. 

Preheat your oven to 160°C/Fan 140°C/Gasoline 3. Sprinkle the remaining sugar excessive of the pudding. Cowl the highest of the pudding with foil. Place the panettone & butter pudding within the oven and bake for 15 minutes, then take away the foil and bake for an extra 20-25 minutes until golden and crisp on high, and effervescent. Cool for five–10 minutes earlier than serving with further whipped cream.

Parsnip Ice-cream

Parsnips aren't just for cooking. Marc Hardiman, Head Chef at Galvin at Windows restaurant at London Hilton on Park Lane created this recipe for Parsnip ice-cream

Parsnips aren’t only for cooking. Marc Hardiman, Head Chef at Galvin at Home windows restaurant at London Hilton on Park Lane created this recipe for Parsnip ice-cream 

Parsnips are a typical function on the Christmas desk. But they do not need to be simply used as a essential. That is an intriguing twist that may have the children beffled. 


450g left-over roasted parsnips 

300ml milk

5 egg yolks

40-60g sugar

125g crème fraiche


Carry the parsnips as much as the boil in milk. Drain and blitz, reserving the milk

Measure out 125 ml of the milk. Make a custard with the 125 ml of milk, yolks and sugar. Cool and fold within the parsnip puree

Add crème fraiche. Churn in an ice cream machine or set in a mould within the freezer. 

Leftover espresso grounds-basted beef brief rib 

Leftover coffee grounds can also be used - as in this beef recipe created by chef Marc Hardiman at Windows restaurant at London Hilton on Park Lane

Leftover espresso grounds may also be used – as on this beef recipe created by chef Marc Hardiman at Home windows restaurant at London Hilton on Park Lane

As soon as you’re sick of turkey, beef is one other good choice over the festive interval. This recipe additionally handily makes use of up leftover espresso granules.


800g beef brief rib

A pinch of onion powder (or two chopped garlic cloves)

A pinch of smoked paprika

Tablespoon of brown sugar

Two cups of used espresso grounds


Combine the leftover espresso grounds with the brown sugar and paprika and smother this over your brief ribs. Go away within the fridge for so long as doable and at the very least for twenty-four hours.

Scrape off extra espresso grounds and seal the meat in tin foil. Put in a 150-degree Centigrade oven for 4 hours, or till you’ll be able to twist the bone…and the meat slides off.

Tacky potato and bacon breakfast muffins 

This recipe from Seasonal Spuds uses up leftover potatoes and bacon - and the muffins are gluten free

This recipe from Seasonal Spuds makes use of up leftover potatoes and bacon – and the muffins are gluten free 


200g mashed potatoes, cooled (Maris Piper or another good all-rounder works nicely)

85g melted butter, plus further for greasing

180g smoked lardons, or streaky bacon

150g cornmeal or polenta

2 teaspoons baking powder

2 eggs, crushed

184ml pot buttermilk

Salt and freshly floor black pepper

50g further mature Cheddar cheese


Warmth oven to 200°C/ Fan 180°C / Gasoline 6 and brush a 12-hole muffin tin with a few of the melted butter, or line with paper muffin circumstances.

Boil 200g of peeled potatoes till they’re very tender, mash with a little bit milk and permit to chill full earlier than utilizing.

Fry the bacon lardons in a little bit oil till cooked and crispy.

Combine the mashed potatoes, bacon lardons, cornmeal and baking powder collectively.

Then add the melted butter, crushed eggs and buttermilk. Combine nicely. Season to style with salt and freshly floor black pepper.

Divide the combination between the greased muffin holes or muffin circumstances, they are going to be fairly full.

Sprinkle the cheese excessive and bake for 25 to half-hour till they’re golden brown. Permit to chill barely earlier than serving heat.

Mince pie Chocolate Truffles

You can only eat so many mince pies. Once you have had your fill, why not turn them into these  delicious truffles by New Zealand chef Chantelle Nicholson and Seedlip Drinks

You may solely eat so many mince pies. Upon getting had your fill, why not flip them into these  scrumptious truffles by New Zealand chef Chantelle Nicholson and Seedlip Drinks 

Mince pies could also be scrumptious on their very own – however in the event you occur to have any leftover they may also be changed into truffles. 

Elements (makes 16)

180g milk chocolate

90g cream

170g mince pies

Cocoa powder


Soften the chocolate in a bowl over a pan of simmering water. Warmth the cream then pour on high. Combine collectively. Crumble within the mince pies then pop the combo right into a container and place within the fridge till agency.

Divide the combo into 16 then roll within the cocoa powder. Maintain within the fridge.


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