Christmas dinner may be the highlight of your festive food journey but who doesn’t love the scrumptious flavours of the season combined with old favourites? Transform those cling-filmed dishes in the fridge with these inspring ideas from Angela Hartnett.
Bubble and Squeak
200g chopped cooked brussels sprouts, or leftover cabbage
300g leftover roast potatoes
Salt and pepper
Flour for dusting
2tbsp groundnut oil for frying
Preheat the oven to 180C/gas mark 4.
Crush the roast potatoes and mix well with the chopped sprouts (or cabbage). The starch in the potatoes will hold the mixture together. Season well and, if you like, add a touch of dried chilli, or chopped, cooked bacon. Mould into six patties, dust in flour and leave to one side.
Heat some groundnut oil in a non-stick frying pan and then add the patties. Cook on each side for two minutes until golden brown. Place on a baking tray and finish in the oven, until they’re totally heated through – this should take three to four minutes. (Check by sticking in a knife and making sure the blade comes out hot.)
Thai Turkey Salad
400g leftover turkey
4 spring onions, sliced
6-8 radishes, sliced
200g Chinese cabbage, shredded
½tsp chopped chilli
1tsp chopped ginger
2 cloves of garlic
4tbsp rice wine vinegar
2tsp fish sauce
2tbsp olive oil
2tsp fresh coriander, chopped
2tsp fresh mint, chopped
1tsp fresh basil, chopped
Slice the turkey into strips and place in a large bowl. Add the spring onions, radishes and cabbage. Blend the garlic, ginger and chilli in a pestle and mortar, then place in a bowl and add the rice wine vinegar, fish sauce and olive oil. Mix well and check the seasoning before adding to the turkey mix. Sprinkle in the chopped herbs and mix well. Check seasoning again, and serve.
Christmas Pudding Ice-Cream
500g vanilla ice-cream
250g cooked Christmas pudding, crumbled
Place your serving bowls in the freezer. Meanwhile, in another bowl, break down the ice cream until it softens a little. Add the crumbled pudding and mix well.
Transfer to the frozen serving bowls and place in the freezer until ready to serve.
For more details about Angela Harnett’s restaurant Murano please click here.
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Original article appeared in The Guardian here.