FRAGRANT TURKEY CURRY
Serves 4 Ready in 35 min
• 50g butter or ghee
• 2 onions, sliced
• 3 garlic cloves, thinly sliced
• 2 thumb-sized pieces fresh ginger, grated
• 4 tbsp curry powder
• 6 cardamom pods, lightly crushed
• 100g apricots, roughly chopped
• 200ml chicken stock
• 1 tbsp mango chutney
• 400g fresh tomatoes, diced
• 400g leftover cooked turkey, shredded
• Handful flaked almonds, toasted, to garnish
• Coriander leaves, to garnish
1│Melt the butter or ghee in a large pan over a medium heat. Add the onions, and cook for 5 min until they're soft and starting to become translucent.
2│Add the garlic and ginger and cook for a further 3-4 min. Then add the curry powder and cardamom pods, and cook for 2 min more.
3│Stir through the apricots, chicken stock, mango chutney and diced tomatoes. Leave to bubble for 15 min, until the sauce has thickened. Check and adjust the seasoning to taste.
4│Add the turkey and heat right through, about 5 min. Serve scattered with toasted almonds and a handful of coriander leaves.
Top Tip: This traditional superspeedy version of the classic pasta (right) puts any gammon leftovers to good use
Per Serving: 1647kj, 14g fat, 7g sat fat, 5g carbs
QUICK HAM AND PEA CARBONARA
Serves 4 Ready in 20 min
• 450g leftover cooked
• gammon, shredded
• 6 egg yolks
• 100g Parmesan, finely grated
• 400g spaghetti
• 100g frozen peas
1│Over a medium heat, fry the gammon in a heavy-bottomed pan for a few min, until it's just starting to crisp.
2│Meanwhile, whisk the egg yolks thoroughly with the Parmesan and plenty of ground black pepper to season.
3│Cook the spaghetti in a large pan of boiling water, according to packet instructions, and add the peas 3 min before the end. Drain the peas and pasta, reserving some of the cooking liquid.
4│Tip the pasta and peas back into the pan, add the gammon, and quickly stir through the egg and Parmesan mixture, adding the reserved cooking liquid a little at a time until the pasta is coated and has a glossy finish.
Per Serving: 3544kj, 38g fat, 15g sat fat, 75g carbs
SMOKED SALMON RISOTTO
Serves 4 Ready in 40 min
• 2 tbsp extra virgin olive oil
• 1 onion, finely diced
• 240g risotto rice
• 1l fish stock
• 2 tbsp butter
• 2 tbsp double-thick cream
• 100g Parmesan, grated
• 120g leftover smoked salmon
• Dill, to serve (optional)
1│Add the olive oil and diced onion to a large pan. Bring to a medium heat and cook the onions for 10 min, until soft and translucent. Stir through the risotto rice, and toast for 2 min more.
2│Add fish stock and simmer for 20-25 min, stirring regularly. If the rice has absorbed all of the liquid before it has cooked through, you may need to add a little water.
3│Remove pan from the heat and stir through the butter, double-thick cream and Parmesan. Lastly, mix through the salmon and top with the dill, if using.
Per Serving: 2251kg, 57g fat, 13g sat fat, 52 g carbs
SELECTION-BOX COOKIES
Makes 30 Reay in 45 min
• 225g salted butter, softened
• 75g castor sugar
• 160g soft light-brown sugar
• 1 tsp vanilla paste
• 2 eggs
• 350g plain flour
• 350g leftover selectionbox chocolates,
• roughly chopped
• 100g mixed, unsalted nuts
1│Preheat the oven to 190°C. Beat the softened butter, sugars and vanilla together for 5 min, until pale and fluffy.
2│Add the eggs and beat until combined. Add the plain flour and mix briefly, until just incorporated. Add the chopped-up chocolates, reserving a handful, and combine.
3│Roll this cookie dough out to 35cm long and form into a sausage shape. Wrap in cling wrap and refrigerate until firm.
4│Meanwhile, blitz the mixed nuts in a food processor.
5│Remove the cookie dough from the fridge and roll in the nuts. Using a sharp, serrated knife, cut 5mm-thick rounds.
6│Arrange on a baking tray lined with baking paper, and scatter over the reserved chocolate. Bake for 12 min, or until golden around the edges. Leave cookies to cool on the tray or serve warm.
Per Cookie: 849kg, 10g fat, 5g sat fat, 25g carbs
CHEESEBOARD FONDUE
Serves 8 Ready in 15 min
• 300ml pale ale
• 2 garlic cloves, finely chopped
• Few sprigs rosemary
• 950g leftover cheese, grated (we like a combination of hard and soft cheese)
• Selection of steamed potatoes, crunchy vegetables, bread torn into pieces, pickles and charcuterie meats, for dipping
1│Add the pale ale, garlic and rosemary to a large pan, and simmer for a few min.
2│Stir through the cheese, a little at a time, mixing to melt thoroughly before each new addition.
3│Once everything is melted, serve immediately, keeping warm if possible over a fondue set or on a wire rack with a tealight under. Encourage everyone to dunk their own choices of meat, veg, pickles and bread pieces for a fun, sharing meal.
Per Serving: 2385kj, 43g fat, 27g sat fat, 11g carbs
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