Make your Christmas meal go further with Mrs Crunch’s cut-out-and-keep leftovers guide

CRUNCH down the costs of your festive food by making the big meal go further. Using a few simple ingredients from your kitchen cupboard, you will be amazed how many more tasty meals you can make – and all for a couple of quid.

Here’s my cut-out-and-keep guide to using up those Christmas Dinner leftovers.

Bang Bang Turkey

Serves four — total £5.97

Preparation time: Five minutes.

Cooking time: 22 minutes.

YOU NEED:

• 250g ribbon rice noodles
• 150g beansprouts
• 1 red pepper
• 1 bunch salad onion
• 1 handful coriander leaves
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1½ tbsp smooth peanut butter
• 1 tbsp sweet chilli sauce
• 1 garlic
• 1 knob ginger
• 1 lime

PREPARE AHEAD: You will need 250g of leftover turkey.

METHOD:

1. Place the rice noodles, beansprouts and 2 tbsp water in a microwave bowl. Cover with clingfilm and microwave on high for two minutes.
2. The noodles should be softened and the beansprouts should be hot. Remove the noodle mixture from the bowl, drain of any water and leave to one side completely cool.
3. Meanwhile, to make the dressing, beat together the soy sauce, sesame oil, peanut butter and sweet chilli sauce. Then stir in the garlic, ginger and lime. Add extra soy or sweet chilli sauce to suit your taste.
4. When the noodles and beansprouts are cool, place in a large serving bowl and toss with half the dressing, leftover turkey, red pepper and salad onions. Drizzle on the remaining dressing and scatter with coriander leaves to serve.

Roasted veg and cheeseboard tart

Serves eight — total £5.70

Preparation time: 20 minutes.

Cooking time: 40 minutes.

YOU NEED:

• 500g shortcrust pastry
• 250ml double cream
• 4 eggs
• 2 tbsp parsley
• 1 tbsp thyme

PREPARE AHEAD: You will need 450g of leftover roasted vegetables and 100g of leftover cheese

METHOD:

1. Heat the oven to 190C/ 170C fan/ Gas 5. Roll the pastry out to 3-4mm thick and use to line a 24cm loose-bottom tin. Press the pastry into the edges and allow the excess to hang over the sides. Chill in the fridge for ten minutes.
2. Prick the base of the tart with a fork and line with greaseproof paper. Fill with baking beans (or rice) and blind bake for around 12 minutes. Remove the paper and beans and cook for a further five minutes. Cool.
3. Whisk the cream with the eggs and season well. Mix in the herbs. Spread the roast vegetables evenly into the tart, pour over the egg mixture and crumble over the cheese. Bake for 20 minutes or until the filling has set.

Thai style turkey salad

Serves four — £6.20

Preparation time: 20 minutes.

Cooking time: Ten minutes.

YOU NEED:

• 1 tbsp vegetable oil
• 2½ cm fresh ginger
• 2 cloves garlic cloves
• 1 tbsp soy sauce
• 1 small cucumber
• 2 carrots
• 1 red onion
• 50g mixed salad leaves
• ½ bunch fresh mint
• ½ bunch fresh coriander
• 3 limes
• 1 tbsp soft brown sugar
• 2 tbsp fish sauce
• 2 red chillies

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PREPARE AHEAD:: You will need 350g of leftover turkey

METHOD:

1. Heat the oil in a large pan, add the ginger and garlic and cook for one minute, then add the turkey and cook until piping hot all the way through.
2. Remove from the heat and stir through the soy sauce. Prepare the salad by mixing the vegetables, salad leaves and herbs in a large bowl.
3. Mix the lime juice, sugar and fish sauce together, pour over the salad and toss well.
4. Pile the salad on to four plates, top with turkey and garnish with chilli slices and a lime wedge.

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