Stokes Sauces: Livening up the Leftovers - from cold cuts to warming suppers

To waist and not to waste

http://www.stokessauces.co.uk/category/special-collections-and-gift-packs

After weeks of planning the Christmas feast and hours of preparation, eating and clearing up afterwards it's time to hang up the paper crown and relax.

Supper times and hungry looking faces keep coming round and round again though.

These are some simple but tasty ideas to help use up the gammon, turkey, sprouts and root vegetables in tummy-friendly suppers and lunches.

Coronation Turkey

Leftover turkey couldn't be tastier and couldn't be easier dressed as royalty in our Coronation Sauce. You can either use it on its own or mix it with a rich creamed cheese. Chop a few toasted almonds to scatter over the top. Have it as a salad, use it as a baked potato filling, stuff it in a pitta or roll it as a wrap.

More Luscious Leftovers

Christmas Pattie Cakes

Here's how:

Take about 450 g of leftover mashed potato or crushed roasties and about half as much of crushed leftover vegetables - carrots, Brussels, parsnips etc and mix them in a bowl with 4 chopped hard boiled eggs.

Add a raw egg and 3 tbsp of Stokes Creamed Horseradish Sauce, mixing both in well.

Now form the mixture into 8 small or 4 large patties and dust each in seasoned flour.

Fry your Christmas Patties on both sides until golden all over and serve with a poached egg.

Bacon & Brussels Risotto

Here's how:

If you haven't got any leftover cooked Brussels sprouts but still have a fridge full, trim your sprouts and halve the big ones so they're all about the same size. Slice or chop about 8 rashers of smoked bacon and mix them with the sprouts in a bowl.

Add some chopped thyme leaves, 2 tbsp of Stokes Chilli Jam, 2 tbsp of our Cranberry Sauce a drizzle of runny honey and a little olive oil. Spread this on a roasting tray and cook in a medium oven for 20 to 25 minutes.

For the risotto:

Use 350 g of Arborio rice and 750 ml of chicken stock and 150 ml of dry white wine. Soften 2 finely diced shallots and 2 grated cloves of garlic in butter then add the rice. Stir it to absorb the buttery onion then add the wine, stirring continuously. Stir in 2 tbsp of Stokes Cider & Horseradish Mustard then gradually add the stock, adding more only when the rice has fully absorbed what you added previously. This will take about 30 minutes to get the right consistency of a wet risotto retaining a crunch in the rice.

Don't forget, you still have 600 ml of white wine to hand - cheers! Add the roasted bacon and sprouts and top with a few shavings of Parmesan cheese.

Christmassy Turkey Curry

Here's how:

This twist on a standard curry puts a little Christmas flavour back into the bird. For the curry sauce fry 1 chopped red pepper, 1 chopped onion and 2 grated garlic cloves.

Add 3 tbsp of our Chilli Jam balanced with 1 tbsp of Cranberry Sauce and 2 tbsp of curry powder. For Christmas add 1 tsp of ground nutmeg and cinnamon combined.

Now stir in 1 can of chopped tomatoes and 4 tbsp of Stokes Tomato Ketchup. Bring this all up to a gentle simmer. It should be spicy but not too hot. If you want it hotter add more chilli jam.

Gradually add your leftover turkey until you have a good meat to gravy ratio. Add 2 tbsp of garam masala and simmer for 10, minutes until the turkey is piping hot. Sprinkle with chopped coriander leaves and serve with rice or perhaps a baked potato.

Stokes Festive Foodie Collection