Riverford is the vegetable box company based at Sacrewell in Thornaugh. The company grows and delivers organic produce locally.
Riverford’s head chef Jane Baxter has come up with some top tips on how to use up Christmas leftovers.
She said: “Even the most organised Christmas host will have bits and pieces left after the final feast.
“This year I’m on a mission to save you from dubious brussels sprout soup and turkey curry with some alternative suggestions for making the most of your leftovers.”
Turkey stock: Break up the carcass and put in a pan with stock veg (celery, onion, carrot, maybe some parsley stalks), garlic and peppercorns. Cover with cold water and simmer for two hours. Strain off the stock and store in the fridge (for a few days) or freezer.
Turkey and leek gratin: Make a roux with butter and flour and slowly whisk in turkey stock. Pour over cooked leeks and shredded turkey in a dish. Top with breadcrumbs mixed with fried bacon lardons and sage. Bake until bubbling.
Turkey and veg pilaff: Cook onion, garlic and curry powder in butter, then stir in some rice. Add turkey stock, simmer and when the rice is almost tender add any chopped leftover veg. When cooked, stir through shredded cooked turkey and herbs.
Festive bread and butter pudding: If you have any Christmas pudding left, crumble it into small pieces, then mix the pieces into the custard in a bread and butter pudding recipe. It adds a warming spiced flavour.
Bubble and squeak: Shred sprouts or cabbage and add to mashed potato. Mix together and cook in butter in a non-stick pan. Good with cold turkey and pickles.
Caramelised clementines: Peel, slice across into rounds and caramelise in brown sugar in a heavy-bottomed pan. Serve with vanilla ice cream.
Visit Riverford’s website for more recipe ideas and veg preparation tips: www.riverford.co.uk