VITALITY TURKEY SALAD
Serves 6 Prep 15 mins
A lovely, crunchy, wholesome way to use up leftover turkey.
• ½ red cabbage, shredded
• 1 red pepper, deseeded and sliced
• 295g can of mandarins, drained
• 100g pomegranate seeds
• 400g cooked turkey, shredded
• 100g pecan nuts, chopped
• 75g watercress
• 75g rocket
For the dressing:
• 4tbsp extra virgin olive oil
• 4tbsp red wine vinegar
• 2tsp runny honey
• 1tbsp Dijon mustard
1│To make the dressing, pour the oil, vinegar, honey and mustard into a jar with a screw-top lid. Season, screw on the lid and shake well to combine.
2│In a large bowl, mix the red cabbage, red pepper, mandarins, pomegranate seeds, turkey and pecans. Pour over the dressing and toss to mix. Add the rocket and watercress just before serving.
Per serving: 337 cals, 21g fat (2.5g saturated), 11g carbohydrates
BUBBLE AND SQUEAK WITH CHORIZO AND FRIED EGGS
Serves 4 Prep 20 mins Cook 40 mins
Humble veg turns into a glam brunch, lunch or light supper
• 500g Maris Piper potatoes, peeled and cubed
• 200g cooking chorizo
• A few fresh thyme leaves
• 50g fresh breadcrumbs
• Knob of butter
• 2tbsp olive oil, plus an extra drizzle
• 3 garlic cloves, peeled and finely chopped
• 1 leek, trimmed and shredded
• 150g kale, stems removed and leaves finely shredded
• 200g Brussels sprouts, trimmed and shredded
• 1tbsp English mustard
• 1 egg, lightly beaten
• 2tbsp plain flour
• 1tbsp rosemary leaves, chopped
• 1 clementine, finely grated zest and juiced
• 4 large eggs, fried
1│Put the potatoes in a pan of salted cold water. Bring to the boil, simmer for 15 mins until cooked. Drain well then tip back into the pan and mash.
2│Remove the casing from the chorizo and add the sausage to a large frying pan. Fry over a medium heat, breaking it down with a spoon until it crumbles. After 10-15 mins, when it starts to turn crispy and golden, add the thyme and breadcrumbs and continue to cook until crispy. Tip into a bowl and set aside.
3│Put the butter and a drizzle of olive oil into the same pan. Add the garlic, leek, kale and sprouts and cook over a high heat for 10 mins until soft.
4│Mash together the potato and greens with the mustard, egg, flour, rosemary and clementine zest and juice. Season generously and shape into 4 cakes.
5│Heat 2tbsp olive in the frying pan, add the bubble and squeak cakes and fry for 5-6 mins on each side until golden, crisp and hot all the way through. Serve topped with a fried egg and the chorizo crumb spooned over.
Per serving: 621 cals, 35g fat (11g saturated), 50g carbs
PANETTONE PUDDING
Serves 10 Prep 20 mins Cook 35 mins
A glorious comfort pud and an easy way to feed a crowd
• 100g sultanas
• 100ml strong black tea
• 75g butter, softened, plus extra for greasing
• 500g panettone, sliced
• 3 large eggs
• 250ml whole milk
• 150ml double cream
• 25g caster sugar
• 25g Demerara sugar
• Cream or custard, to serve
1│Put the sultanas into a small pan with the tea. Heat gently, then set aside to allow the fruit to soak up the tea.
2│Grease a 2ltr baking dish with a little softened butter. Butter the panettone slices and cut into triangles. Arrange them so they sit upright slightly and overlap in the dish, scatter sultanas between the layers.
3│Lightly beat the eggs and mix with the milk, cream and caster sugar, then pour over the panettone. Lightly press down, so that the bread absorbs the cream mixture. Leave for 30 mins (or overnight in the fridge).
4│Heat the oven to 180C/Gas 4. Sprinkle over the Demerara sugar and bake for 30 mins (or a little longer if the pudding has been chilled in the fridge), until the top is golden and the pudding just set. Serve warm with single cream or custard.
Per serving: 414 cals, 26g fat (15g saturated), 36g carbs
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