Once the festive dust settles, it’s time to roll up our sleeves and tackle the Christmas leftovers. In this blog, we’re all about turning those holiday remnants into seriously tasty meals. No frills, just good food and a bit of creative kitchen fun. Let’s be real, leftovers are a goldmine. Not only do they save time, but they also play a great role in reducing kitchen waste.

This festive season is where family bonds grow stronger, and the aroma of good food fills the air. It’s a time when cherished traditions bring loved ones together, creating lasting memories around the dinner table.

Check out our team’s favourite Christmas leftover recipes below and have fun getting creative in the kitchen!

Rustic ham, potato and pea pie

Ingredients

• 300g shortcrust pastry
• 250g ricotta
• 2 large free-range eggs, beaten.
• A few fresh tarragon sprigs, leaves picked and chopped.
• 1 tsp English mustard
• 300-350g leftover roast gammon (or use 300g thick cut honey-roast ham), cut into chunks
• 300g roasted or boiled potatoes, roughly chopped.
• 125g petits pois, defrosted.
• 2 tbsp freshly grated parmesan
• Large handful pea shoots or watercress leaves (optional)

Method

1. Roll out the pastry on a lightly floured surface to a rough 36cm circle. Transfer to a baking sheet lined with baking paper, then chill while you make the filling.
   In a large mixing bowl, mix the ricotta with half the beaten egg, the chopped tarragon, English mustard and a generous grating of black pepper (see tip). Stir in the gammon, potatoes and peas.
2. Heat the oven to 200°C/180°C fan/gas 6 and put a baking sheet inside to heat up. Remove the pastry from the fridge, then spoon the filling into the centre, leaving a 6cm border all the way around. Carefully fold over the edges of the pastry to make a rough, free-form pie (also known as a galette). Brush the pastry with a little of the remaining beaten egg, then chill again for 30 minutes (keep the beaten egg to hand).
3. Brush the pastry again with more beaten egg, then scatter over the parmesan and grind over black pepper. Using the baking paper, lift the pie from the cold baking sheet to the hot one in the oven, then bake for 30-35 minutes until golden and crisp. Top with pea shoots or watercress to serve.

For the original recipe visit – Rustic ham, potato and pea pie recipe | delicious. magazine (deliciousmagazine.co.uk)

Christmas Toastie 

Ingredients

• 4 slices white bloomer bread
• 4 tbsp mayonnaise
• 6 tbsp cranberry sauce
• a few slices cooked turkey
• a few slices cooked stuffing.
• 8 slices brie
• 3 spicy pickled beetroots, sliced (we used Waitrose sweet and spicy beetroots)
• 4 tbsp coleslaw

Bubble and squeak 

• 6 roast potatoes finely chopped.
• 25g cooked brussels sprouts, finely chopped.
• 50g roast parsnips, finely chopped.
• 50g roast carrots, finely chopped.
• 2 pigs in blankets, finely chopped.
• 1½ tbsp Branson Original Pickle
• 2 tsp vegetable oil

Method

1. Start by making the bubble and squeak. Put the roast potatoes, sprouts, parsnips, carrots and pigs in blankets in a bowl with the pickle and lots of seasoning. Mash with a potato masher until it starts to combine, and the mixture holds together when squeezed. Form into two 10cm x 7cm patties. Heat ½ the vegetable oil in a frying pan and fry the patties for 2 minutes on each side until golden and crisp.
2. Put the bloomer slices onto a large chopping board and spread the outsides with mayonnaise. Spread 1 tbsp of cranberry sauce on the inside of each slice and divide the turkey and stuffing between 2 of the slices. Spoon the remaining cranberry sauce over the top of the bubble and squeak patties, followed by the brie slices. Put onto the sandwiches, followed by the beetroot and coleslaw, and top with the remaining 2 bloomer slices.
3. Wipe the frying pan clean with kitchen paper and heat the remaining tsp of oil, then wipe with kitchen paper. Fry the sandwiches, weighing them down with a clean pan, for 2-3 minutes on each side or until golden and crisp. Cut in half and serve.

For the original recipe visit – Ultimate Toastie Recipe with Turkey | olivemagazine

Baked Turkey Meatballs

Ingredients

• Spaghetti– I like using spaghetti as it blends well with zucchini noodles, but you can use any pasta of your choice.
• Spiralized zucchini– buy pre-spiralized zucchini or spiralize your own at home.
• Tomato sauce– use your favourite jarred tomato sauce.

Baked turkey meatballs

• Ground turkey– you could also make these meatballs with ground chicken or extra-lean ground beef.
• Breadcrumbs ­– panko, almond flour or parmesan cheese can also be used.
• Fresh parsley– swap out for 1 tbsp. dried parsley instead or leave this out altogether.
• Egg– you can leave this out but it helps bind the meatballs together.
• Yellow onion– white onion or shallots would be the best substitutes here.
• Dijon mustard – use a bit of stone-ground mustard instead.
• Garlic– I prefer freshly minced garlic but jarred minced garlic will work in a pinch.
• Salt & pepper– to taste.

Method

1. Make the turkey meatballs. Mix together the meatball ingredients and roll them into balls, then bake them in the oven or a skillet for 20 minutes.
2. Cook the noodles in boiling water until al dente, adding the zucchini in the last minute of cooking time.
3. Toss the noodles with the pasta sauce and serve with the turkey meatballs.
4. You can store the meatballs and noodles in the fridge for 5 days, or freeze the meatballs on their own for 3 months.

For the original recipe visit – Easy Baked Turkey Meatballs {Freezer-Friendly} – The Girl on Bloor

As we conclude our dive into Christmas leftovers, we hope these recipes spark creativity in your kitchen. Whether you’re turning a handful of ingredients into a cosy meal or experimenting with flavours, the joy of cooking is boundless.

From the Stevens Design Team have a Merry Christmas and a Happy New Year!

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