Use your leftover meat from Christmas to make some tasty dishes on a budget

STILL got some turkey left over in the freezer from Christmas Day? Or managed to pick up a bargain bird in the post-Christmas supermarket sales?

Here are three different dishes using any leftovers that are tasty and ­economical.

Turkey biryani

(Serves 6)

4

Cost: £1.99 per person

Preparation time: 1 hour

Cooking time: 1 hour 15 mins

YOU NEED - STAGE 1:

• 400g basmati rice
• 2 tablespoons sunflower oil
• 3 onions, finely chopped
• 4 garlic, minced
• 1 tbspn minced fresh root ginger
• 1/2 tspn chilli powder
• 1 tspn ground coriander
• 1/2 tspn ground turmeric
• 1 tspn ground cumin
• 1 tspn salt
• 4 plum tomatoes, peeled and chopped
• 2 tbspn natural yoghurt
• 1 small packet (70g) of coriander, finely chopped
• 1/2 tspn ground cardamom
• 1 teaspoon garam masala
• 1 small cinnamon stick (about 2.5cm)
• 1kg leftover turkey, cut into chunks

4

YOU NEED - STAGE 2:

• 1 tbsp sunflower oil
• 1 large red onion, sliced into rings
• 5 pods cardamom, bruised
• 3 whole cloves
• 1 (2.5cm) cinnamon stick
• 1/2 teaspoon ground ginger
• 900ml chicken stock

METHOD - STAGE 1: Wash the rice well and drain in a sieve for at least 30 minutes.

In a large frying pan, add the sunflower oil and fry the onion, garlic and ginger until the onion is soft and golden.

Add the chilli, turmeric, cumin, coriander, salt and tomatoes. Fry, stirring constantly for 5 minutes then add yoghurt, coriander, cardamom, garam masala and cinnamon stick.

Cover and cook over a low heat, stirring occasionally until the tomatoes are cooked to a pulp.

You might have to add a little hot water if the mixture gets too dry and starts to stick to the pan.

When the mixture is thick and smooth, add the turkey pieces and stir well to coat them with the spice mixture.

Cover and cook over low heat until the turkey is warmed through, around 15 minutes. There should be just a little very thick sauce left by this stage.

METHOD - STAGE 2: In a large frying pan, heat the oil and fry the onion until golden.

Add the cardamom, cloves, cinnamon stick, ginger and the washed rice. Stir continuously until the rice is evenly coated with the spices.

In a casserole, heat the chicken stock. When the mixture is hot, pour it over the rice in the large frying pan and stir well. Add the turkey mix, gently folding it into the rice. Bring to the boil.

Cover the casserole, reduce the heat to very low and steam for 20 minutes. Don’t lift the lid or stir while cooking.

• TIP: Serve with some toasted cashew nuts.

Turkey pasta bake

(Serves 4)

4

Cost: £1.85 per person

Preparation time: 10 mins

Cooking time: 50 mins

YOU NEED:

• 600 leftover turkey cut into 1cm strips
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 1 tbsp red wine vinegar
• 2 tbsp sweet smoked paprika
• 200g can chopped tomatoes
• 300ml fresh chicken stock
• 300g penne pasta
• 150g plain yoghurt
• 1 tsp cornflour
• 100g grated cheddar

METHOD: Preheat oven to 220C/fan 200C/gas 7. Put the peppers on a small baking tray and roast for 25 minutes.

Cool the peppers in a sealed plastic bag. Discard the stalks, seeds and skin and cut the peppers into thin strips. Set aside.

Put a non-stick pan over a high heat and add oil. Add the onion and cook for 5 minutes until soft and lightly golden. Add the turkey and brown for 2 minutes. Add the vinegar and cook for a minute until almost evaporated.

Stir in the paprika and cook for a minute.

Add the tomatoes and stock then simmer for 10 minutes, until reduced and thickened. Take the pan off the heat to cool down very slightly. Mean-while, cook the pasta according to instructions on the packet (until al dente). Mix yoghurt with the cornflour until smooth.

Gradually beat into the sauce, then return the pan to the heat and simmer for 1-2 minutes. Stir in the turkey and peppers, then simmer for 2 minutes. Top with cheese and put under the grill until it is golden brown and crispy on top.

• TIP: Serve with garlic bread and a crisp green salad on the side.

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Sizzling turkey fajitas

(Serves 4)

4

Cost: £1.72 per person

Preparation: 5 mins

Cooking time: 15 mins

YOU NEED:

• 450g leftover turkey
• 2 tbsp vegetable oil
• 1 red onion, sliced
• 1 red, 1 green and 1 yellow pepper, deseeded and sliced
• 1 tbsp ground paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground chilli
• ½ tsp caster sugar
• ½ tsp dried oregano
• Juice of 2 limes
• 4 flour tortillas
• 4 tbsp sour cream
• 4 tbsp salsa

METHOD: Heat the oil in a large frying pan, add the onion and peppers and fry for 4 minutes until tender. Add the turkey and cook for a further 2 minutes until the meat is thoroughly heated through.

Reduce the heat to low, add the spices, oregano and sugar, and fry for 30 seconds.

Add the lime juice and cook for a further 1-2 minutes, stirring. Remove from the heat.

To serve, place a warm flour tortilla on a ­serving plate, spoon some turkey mix down the centre, top with soured cream and salsa then roll up.

• TIP: Add more chilli or jalapenos to up the heat.