LEFTOVER ROASTIES SHEET-PAN NACHOS

Got a pile of leftover roasties? Make these delicious nachos using just a few ingredients.

SERVES 4

PREP 5 minutes

1kg leftover roast potatoes

SERVES و 4 و PREP – تفاصيل مهمة

140g grated cheddar

To serve

100g guacamole

handful of chopped jalapeňo peppers

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handful of chopped red onion

soured cream

hot sauce

If cooking now

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1Preheat the oven to 200C/ 180C fan/gas 6. Add the leftover roasties to a baking tray and cook for 10 minutes, then remove from the oven and top with the cheese. Cook for a further 5 minutes.

2Alternatively, preheat the air fryer to 200C. Add the leftover roasties to an air-fryer-safe tray and cook for 10 minutes, shaking halfway through. Top with the cheese, then cook for a further 5 minutes.

3Once the cheese has melted, remove from the oven or air fryer, spoon over the guacamole, jalapeños, red onion, soured cream and a dash of hot sauce.

If making ahead

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1Place the leftover roast potatoes in a large freezer bag and freeze flat.

2Preheat the oven to 200C/ 180C fan/gas 6. Add the frozen leftover roasties to a baking tray and cook for 12 minutes, then remove from the oven and top with the cheese. Cook for a further 5 minutes.

3Or preheat the air fryer to 200C. Add the leftover roasties to an air-fryer-safe tray and cook for 12 minutes, shaking halfway through. Top with the cheese, then cook for a further 5 minutes.

4Once the cheese has melted, remove from the oven or air fryer and spoon over the guacamole, jalapeños, red onion, soured cream and a dash of hot sauce.

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LEFTOVERS PIE

Use this creamy sauce as a base for whatever you have left over – anything works in this pie!

SERVES 4-6

PREP 10 minutes

50g butter

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50g plain flour

500ml milk

2 tbsp crème fraîche

salt and pepper

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500g leftovers (turkey, ham, pigs in blankets, sprouts, roasties… whatever you’ve got!)

1 sheet of ready-made puff pastry

1 egg, beaten

1Add the butter to a large, deep-sided frying pan and melt over a medium heat. Stir in the flour, then add the milk a little at a time, whisking all the time until you have a nice thick sauce. Stir through the crème fraîche and season with salt and pepper. Remove from the heat and leave to cool.

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2When cool, stir your leftovers through the sauce.

If cooking now

3Add the filling to an ovenproof or air-fryer-safe dish (roughly 30cm x 20cm), lay over the pastry and tuck it in at the sides. Brush with beaten egg.

4Preheat the oven to 180C/ 160C fan/gas 4 and cook for 35-40 minutes until golden.

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5Or preheat the air fryer to 175C. Cook for 30-35 minutes until golden, covering with foil halfway through if needed.

If making ahead

3Add the filling to a large labelled freezer bag and freeze flat alongside the pastry sheet.

4Remove from the freezer with the pastry and leave to defrost.

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5Add the filling to an ovenproof or air-fryer-safe dish (roughly 30cm x 20cm), lay over the pastry and tuck it in at the sides. Brush with beaten egg.

6Preheat the oven to 180C/ 160C fan/gas 4 and cook for 35-40 minutes until golden.

7Or preheat the air fryer to 175C. Cook for 30-35 minutes until golden, covering with foil halfway through if needed.

PANETTONE FRENCH TOAST STICKS

I love panettone at Christmas – it makes for the most delicious French toast sticks, with a lovely crunch on the outside and a soft, buttery middle.

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SERVES 4

PREP 10 minutes

6 thick slices classic panettone

3 eggs

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180ml whole milk

1 tsp vanilla extract

½ tsp ground cinnamon

pinch of ground nutmeg

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butter and vegetable oil, for cooking

1Cut each slice of panettone into 3 sticks.

2Add the eggs, milk, vanilla extract, cinnamon and nutmeg to a shallow bowl and whisk lightly with a fork.

3Dip the panettone sticks into the egg mix, one at a time, coating each one thoroughly and adding to a lined baking tray as you go.

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If cooking now

4Add a knob of butter to a nonstick frying pan and place over a medium heat.

5Carefully add the panettone sticks in batches and cook for 2-3 minutes on each side until golden.

6Or preheat the air fryer to 180C and line with baking parchment. Drizzle the panettone sticks with a little oil, then put in the air fryer and cook for 10 minutes, flipping the sticks over halfway through.

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If making ahead

4Place the tray in the freezer and flash-freeze for 1 hour before removing and adding to a labelled freezer bag.

5Add a knob of butter to a nonstick frying pan and set over a medium heat. Carefully add the frozen panettone sticks in batches and cook for 3-4 minutes on each side until golden.

6Or preheat the air fryer to 180C and line with baking parchment. Drizzle the frozen panettone sticks with a little oil, place in the air fryer and cook for 10 minutes, flipping them over halfway through.

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QUICK TURKEY CORONATION

A great use for leftover turkey.

SERVES 4

PREP 5 minutes

120ml mayonnaise

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120ml Greek-style yogurt

2 tbsp mango chutney

1 tbsp tikka masala spice paste

handful of raisins

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salt and pepper

400g leftover turkey, shredded

1Add the mayonnaise, yogurt, mango chutney, spice paste, raisins and a grinding of salt and pepper to a mixing bowl. Mix to a paste, then add the shredded turkey and stir through.

2This is ready to enjoy. It’s great served over baked potatoes or in sandwiches. Or you can store in a labelled container with a lid in the fridge for up to three days.

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HAM MAC AND CHEESE WITH STUFFING CRUMBS

This is the perfect way to use up leftover ham, cheese and stuffing. It is delicious and ideal to enjoy between Christmas and New Year.

SERVES 4

PREP 15 minutes

350g dried pasta

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50g butter

50g plain flour

500ml milk

1 tsp Dijon mustard

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140g grated cheddar (or any other leftover cheese)

salt and pepper

250g leftover Christmas ham, diced into chunks

leftover stuffing

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1Cook the dried pasta (I like to use farfalle here) in a large saucepan of boiling water for 9 minutes, then drain and set aside. The pasta will be slightly al dente at this point.

2Melt the butter in a saucepan, then stir in the flour and cook for 1 minute. Pour in a small amount of the milk and whisk well to combine. Continue adding the milk slowly, whisking as you go, until all the milk has been added and the sauce has thickened. Remove from the heat.

3Stir through the mustard and half the cheese until melted. Season to taste.

4Add the cooked pasta to a large bowl along with the ham, then pour over the sauce and mix well.

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5Tip the mixture into a 20cm x 30cm ovenproof or air-fryer-safe dish, then crumble over the leftover stuffing and the rest of the cheese.

If cooking now

6Preheat the oven to 180C/ 160C fan/gas 4. Cook the pasta bake for 25-30 minutes.

7Or preheat the air fryer to 180C. Wrap the pasta bake well in tinfoil, cook for 15 minutes, then remove the foil and cook for a further 10 minutes.

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If making ahead

6Wrap the pasta bake in foil, label and chill or freeze.

7Preheat the oven to 180C/160C fan/gas 4. Cook the frozen pasta bake, wrapped in its foil, in the oven for 1 hour. Remove the foil 20 minutes before the end to allow the top to become golden.

8Or remove from the freezer and leave to defrost. Preheat the air fryer to 180C. Place the pasta bake, wrapped in its foil, in the air fryer and cook for 15 minutes. Remove the foil and cook for a further 15 minutes until piping hot.

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ROAST VEGGIES SOUP

Put that leftover veg to good use!

SERVES 4

PREP 10 minutes

1 tbsp olive oil

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115g frozen diced onions

2 tsp frozen chopped garlic

450-500g leftover veg from Christmas (including roast roots, roast potatoes or other veg)

1 litre vegetable stock

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salt and pepper

1Heat the olive oil in a large saucepan over a medium heat, add the onions and garlic and cook until soft.

2Add in any other veg you have left from your Christmas dinner, cover with the stock and bring to the boil. Turn down the heat and simmer for 10 minutes.

3Remove from the heat and blend with a stick blender to your desired consistency. Season with salt and pepper. This is now ready to enjoy.

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If making ahead

4Leave to cool, then add to a large labelled freezer bag and freeze flat.

5Remove from the freezer and leave to fully defrost.

6Tip into a saucepan and heat through until it is piping hot. Or tip into a microwaveable bowl and reheat until it is piping hot.

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CHEESE FONDUE DIP

The perfect way to enjoy leftover Christmas cheese is in this tasty fondue dip. It makes a lovely alternative to dippy Camembert. Serve with lots of crusty bread, crudités and some chutney.

SERVES 8-10

PREP 5 minutes

150g soft cheese (such as Brie or Camembert)

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100g cream cheese

100g hard cheese (such as Gruyère, Manchego or Cheddar)

2 tbsp white wine

2 tsp cornflour

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½(half) tsp dried thyme

1Add all the ingredients to a food processor and blitz until smooth.

2Pour into a small ovenproof ramekin.

If cooking now

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3Preheat the oven to 180C/160C fan/gas 4. Cook for 12–15 minutes until golden and bubbling.

4Or preheat the air fryer to 170C and cook for 10 minutes until golden and bubbling.

If making ahead

3Wrap up well with cling film, label and freeze flat.

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4Remove from the freezer and leave to fully defrost, then unwrap.

5Preheat the oven to 180C/160C fan/gas 4. Cook for 12–15 minutes until golden and bubbling.

6Or preheat the air fryer to 170C and cook for 10 minutes until golden and bubbling.

TURKEY, MUSHROOM & SPINACH LASAGNE

My favourite use for leftover turkey.

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SERVES 4–6

PREP 20 minutes

1 tbsp olive oil

4 tsp frozen chopped garlic

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250g mushrooms, sliced

250g fresh spinach

100g butter

100g plain flour

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750ml milk

1 tsp English mustard

140g grated Cheddar

500g leftover turkey, shredded

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10–12 dried lasagne sheets

50g grated Parmesan

large handful of breadcrumbs

salt and pepper

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1Heat the oil in a large frying pan over a medium heat. Add the garlic and sliced mushrooms and cook for 7–8 minutes until they have let out all of their liquid. Stir through the spinach and let it cook down, then season with salt and pepper and remove from the heat.

2Add the butter to a saucepan and melt over a medium heat. Once melted, stir in the flour, then add the milk little by little, whisking all the time. Add the mustard and continue to whisk and cook for a further 2–3 minutes. Remove from the heat, then stir in the Cheddar and set aside to cool.

3To assemble, arrange a layer of the turkey, mushrooms and spinach in the bottom of an ovenproof dish (roughly 30 x 20cm). Cover with dried lasagne, trying not to overlap. Add a layer of the cheese sauce. Repeat this process until you have used up all of the turkey and veg, ensuring that the top layer is lasagne covered with cheese sauce.

4Combine the Parmesan and breadcrumbs in a small bowl and mix well, then sprinkle the mixture over the top of the lasagne.

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If cooking now

5Preheat the oven to 180C/160C fan/gas 4. Cook for 45 minutes.

6Or preheat the air fryer to 175C. Cook for 40 minutes, covering with foil halfway.

If making ahead

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5Wrap up well with cling film or cover with a lid, label and freeze flat.

6Remove from the freezer, unwrap and leave to fully defrost.

7Preheat the oven to 180C/160C fan/gas 4. Cook for 45 minutes. Or preheat the air fryer to 175C. Cook for 40 minutes, covering with foil halfway.

NOW BUY THE BOOK

Our recipes are fromThe Batch Lady Saves Christmasby Suzanne Mulholland, with photographs by Andrew Hayes-Watkins (Ebury Press, £25). To order a copy for £21.25 until4 January, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £25.

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