Five Healthy Recipes to Transform Your Christmas Leftovers

Christmas is a time of indulgence, where tables are brimming with roasts, side dishes, and puddings. Yet, as the festive season wraps up, many of us face a fridge full of leftovers and the question of what to do with them. Instead of resorting to the usual bubble and squeak or endless sandwiches, why not elevate your leftovers into healthy and delicious meals? Here are five recipes to inspire you.

Brighten up your post-Christmas meals with this nutrient-packed salad. Quite often we crave light and refreshing meals after Christmas so this option is perfect for a light lunch or dinner, it uses leftover turkey and cranberry sauce in a way that feels fresh and vibrant.

Ingredients:

• Leftover turkey, shredded

• Mixed salad greens (spinach, rocket, kale)

• 1 carrot, grated

• 1 handful of pomegranate seeds

• 1 tbsp cranberry sauce

• 2 tbsp tahini

• Juice of 1 lemon

• 1 tbsp olive oil

• Salt and pepper, to taste

Method:

1. In a large bowl, toss the turkey, salad greens, grated carrot, and pomegranate seeds.

2. In a separate bowl, whisk together the cranberry sauce, tahini, lemon juice, and olive oil. Season with salt and pepper.

3. Drizzle the dressing over the salad and serve immediately.

Turn your leftover roasted vegetables into a warming soup that’s packed with fibre and vitamins. It’s easy to make and freezes well for later.

Ingredients:

• Leftover roasted vegetables (parsnips, carrots, Brussels sprouts, etc.)

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 litre vegetable stock

• 1 tsp smoked paprika

• 1 tsp dried thyme

• Olive oil, for cooking

Method:

1. Heat olive oil in a large pot and sauté the onion and garlic until softened.

2. Add the roasted vegetables, smoked paprika, and thyme. Stir to combine.

3. Pour in the vegetable stock and bring to a simmer. Cook for 10-15 minutes.

4. Use a hand blender to puree the soup to your desired consistency. Serve hot with a slice of crusty sourdough bread.

Give leftover stuffing a new lease on life by turning it into a filling for bell peppers. This dish is hearty and satisfying without being heavy.

Ingredients:

• Leftover stuffing

• 4 bell peppers, halved and deseeded

• 1 handful of cherry tomatoes, chopped

• 50g grated cheddar cheese (optional)

• Olive oil, for drizzling
  
  

Method:

1. Preheat your oven to 180°C.

2. In a bowl, mix the stuffing with the chopped cherry tomatoes.

3. Stuff the bell pepper halves with the mixture and place them on a baking tray.

4. Drizzle with olive oil and top with grated cheese if desired.

5. Bake for 20-25 minutes, or until the peppers are tender. Serve with a side salad.

This one-pan wonder is ideal for brunch or a quick dinner. Sweet potatoes and spices add a wholesome twist to the classic hash.

Ingredients:

• 2 medium sweet potatoes, diced

• Leftover turkey, shredded

• 1 onion, diced

• 1 red pepper, chopped

• 1 tsp ground cumin

• 1 tsp smoked paprika

• Olive oil, for cooking

• 2 eggs (optional)
  
  

Method:

1. Heat olive oil in a large frying pan. Add the sweet potatoes and cook until slightly softened.

2. Add the onion, red pepper, cumin, and paprika. Cook until the vegetables are tender.

3. Stir in the shredded turkey and cook until heated through.

4. If using eggs, make two wells in the hash and crack an egg into each. Cover the pan and cook until the eggs are set. Serve immediately.

Transform leftover Christmas pudding into a healthy snack that’s perfect for an afternoon pick-me-up. These energy balls are quick to make and full of festive flavour.

Ingredients:

• 200g leftover Christmas pudding

• 50g oats

• 2 tbsp almond butter

• 1 tbsp cocoa powder

• Desiccated coconut, for rolling
  
  

Method:

1. In a food processor, blend the Christmas pudding, oats, almond butter, and cocoa powder until the mixture comes together.

2. Roll the mixture into small balls and coat them in desiccated coconut.

3. Chill in the fridge for at least 30 minutes before serving. Store in an airtight container for up to a week.