These recipes reimagine your Christmas leftovers; they’re additionally a recent approach of working with what’s on supply right now of 12 months. The concept is to maintain issues straightforward and stress-free, so you utilize up what you’ve, although with as a lot veg as doable, in addition to bursts of citrus flavour to liven all the things up. Use these recipes as a baseline and adapt them to your liking.
Roast brussels sprouts with herby lemon yoghurt (pictured prime)
This can be a nice approach to put sprouts centre stage. This dish might be eaten solo with some bread, rice or potatoes, or as half of a bigger meal. You might additionally attempt utilizing savoy or hispi cabbage wedges as an alternative of sprouts.
Prep 10 min
Prepare dinner 15 min
Serves 4 as a facet or 2 as meal with some flatbread
4 tbsp olive oil, for roasting
500g brussels sprouts, outer leaves trimmed
1 garlic clove, peeled and finely grated
Zest of 1 lemon, plus the juice of ½ lemon
2 tbsp extra-virgin olive oil
Flaky salt
200g pure yoghurt
15g comfortable inexperienced herbs (dill, chives, parsley, coriander, and many others) finely chopped, plus a couple of further leaves to garnish
Warmth the oven to 240C (220C fan)/475F/fuel 9. Put the olive oil and sprouts in a roasting tray, toss to coat, then roast, shaking the tray every so often, in order that they prepare dinner evenly, for about 12 minutes – you need them to prepare dinner shortly, tackle color on the surface, however with out going overly comfortable within the center (in the event that they want a bit longer, preserve them within the oven for a minute or two).
In the meantime, both in a small blender or by hand, whisk the garlic, lemon juice, a tablespoon of extra-virgin olive oil and pinch of salt with the yoghurt. Add the herbs, mix clean (or combine effectively to mix), then modify the seasoning to style, including extra lemon or herbs, in case you like.
Spoon the yoghurt combine on to a serving plate and unfold it out. High with the sprouts, sprinkle with a couple of herb leaves, prime with the lemon zest and costume with a closing drizzle of extra-virgin olive oil earlier than serving.
Christmas couscous with pomegranates, clementines and leftovers
That is an adaptable dish and a tasty approach to make use of up among the veg you will have left over after the large day. Use these quantities solely as a information, and make any additions that you just suppose may work effectively. You should utilize already cooked veg (simply chop it roughly), or uncooked (during which case shred it and add for some freshness, which might be wanted after all of the festivities).
Prep 20 min
Prepare dinner 40 min
Serves 6
5 tbsp olive oil
2 onions, purple and/or brown, peeled and roughly sliced
Salt and black pepper
400g couscous
Juice and zest of 1 lemon
100g complete blanched almonds
150g pomegranate seeds (ie, from 1 fruit)
5 clementines, or 2 oranges, peeled and diced
1 tbsp cumin seeds, toasted and crushed
2-3 carrots, trimmed and grated
500g cooked or uncooked greens (leftover roast veg, say, or uncooked cabbage or greens – something that you need to hand, although a mix of the 2 is sweet)
Warmth the oven to 200C (180C fan)/390F/fuel 6. Heat three tablespoons of the oil in a big frying pan on a medium warmth. Add the onions and pinch of salt, then prepare dinner gently, stirring every so often, for 12-16 minutes, till comfortable and with only a little bit of color; the onions ought to nonetheless be pretty plump and juicy. Put aside.
In the meantime, put the remaining oil and the couscous in a big bowl. Combine effectively with a fork to coat every grain with oil, then add the lemon juice and zest, an honest pinch of salt and 450ml just-boiled water, and stir to mix. Cowl tightly and put aside for 10-Quarter-hour.
Toast the almonds within the sizzling oven for 10-12 minutes, till golden, then take away and, as soon as they’re cool sufficient to deal with, chop roughly.
Fluff up the couscous, raking it by with a fork and turning it over, then combine within the almonds, pomegranate seeds, diced citrus, cumin and carrots. In case you are utilizing leftover cooked veg, add this now, in addition to any hardier uncooked veg reminiscent of cabbage, which I prefer to shred and add now in order that they soften within the dressing. Combine effectively to include, then modify the seasoning to style. In case you are utilizing softer uncooked veg, reminiscent of spinach, wilt it with the onions initially or add to the salad simply earlier than serving, so it doesn’t go soggy.
This retains effectively within the fridge, so use it to assist assist different meals, or to provide a cheese-and-biscuit session some further substance.