Habitat x Alex Head
Sustainably eating and top dinner party tips
Simple, leftover Christmas dinner recipes, perfect for feeding a crowd Keep your ‘zero waste’ table colourful this Christmas and enjoy Alex’s table styling tips and easy leftover recipes that will make sure you get the most from your Christmas feast
Reducing food waste is not only the latest hot trend by taking the media by storm and we are loving this new trend. One of David Attenborough’s life mottos is ‘to waste less”. Well, if it is good enough for Sir David, it’s definitely good enough for us.
There is no better time to start reducing food waste, get your household on board this Christmas. To help you embrace your leftovers I’ve created these two simple, easy and fun recipes to help you make the best of your boxing day leftovers this year.
You are in good company if you tend to get over excited when creating a festive feast and end up cooking too much food. My simple and tasty recipes will be the perfect antidote to the annual Christmas overindulgence.
Left over turkey? Check. Left over veggies? Check. Left over cheese? Check. Left over Chutney? Check. Whether you’re dining alone of feeding a crowd, make sure your leftovers are the stars of the show with these fun, fresh recipes.
I love putting together and enjoying a cheeseboard at Christmas, but we rarely manage to eat that much after a full roast, puddings (plural) and endless choccies. Well do not worry….All Hail the Toastie! For me, nothing beats brunch or, a melted cheese toastie, when you combine the two, you’ll be sure to get your boxing day off to the best start. Whether you have a long boxing day walk, family gathering or just a movie marathon on the sofa this toastie will set you up for the day.
The beauty of a toastie is that you can put anything into a toastie and its tastes great. If you have left over bacon, turkey or stuffing, feel free to get creative and add them in.
For our toastie we used a combination of blue cheese and cheddar and cranberry and brie, gruyere, mustard and prosciutto is another delicious combination. Bagels also make a delicious toastie.
Ingredients, for one toastie:
3 slices of granary toast
1 knob of butter
50g left over cheese, grated or sliced
2 tbsp of chutney (you can also use mustard)
Heat up a frying pan or griddle pan
Butter all sides of the bread and mark on the griddle until golden brown
Load and layer one side of each slice of bread with your chosen filling
Season the filling, grill for 3–4 mins or until the cheese has melted
Take out of the oven and build the sandwich
Serve with a fresh green salad and a whole tray of condiments
Left over Sprout Salad
Fresh, green, crisp and light – the best side kick to the rich cheese
Slice your brussels sprouts in half and place in a salad bowl
If you have left over green beans, peas or cabbage add them to the bowl
Add in a bag of crisp leaves, watercress is great for adding a light
Dress with a light vinaigrette
Sprinkle over some toasted sunflower or pumpkin seeds and feta if you have them to hand
My Style Tip:
Add in colour where possible. More is more and that is a rule I stick to.
Simple handwritten place names, a splash of colour with crackers, pompoms place holders or candles will add a touch of style to your Christmas leftover table. Keeping your table styled with bright coloured plates and napkins will turn any leftovers into a stylish, fun feast.
If you have any bright green pot plants get them on the table too to bring it all to life.
Leftover Turkey Fried Rice
If your house is anything like mine, there will be an endless flow of people coming and going throughout the Christmas period, and there is always a time where a quick fix, light lunch is called for. Whip up a batch of this quick fix turkey rice and it’ll be a tasty grazing solution for everyone, served in the middle of the table with a large sharing salad will keep feeding a crowd hassle free.
Ingredients: (for 6-8 guests)
1 tbsp vegetable oil
2 cloves garlic, finely sliced
2 tbsp sesame oil
2 tbsp soy sauce
2 tbsp siracha
1 tbsp rice vinegar
Dried chilli flakes, optional
600g Cooked Rice, White or Brown or 200g rice, cooked to packed instructions.
1 head of shredded Kale blanched and refreshed in iced water, if you have cabbage leftover, use this instead
Leftover roasted veg from Christmas day, we used heritage carrots and parsnips, Brussel sprouts and pancetta
400g approx. shredded turkey from the roasted bird
Mix all sauce ingredients together in a small bowl or jug
Place a large pan on a medium heat, once hot add the vegetable oil and sliced garlic and fry until golden
Add the sauce ingredients to the pan with the garlic, as soon as it starts to bubble in the bottom of the pan, pour in the rice and stir to coat the rice in the sauce. Stir continuously on a medium heat for 3-5 minutes
Mix in the shredded turkey meat and vegetables and stir on a high heat for 5-8 minutes, or until completely heated through
Taste, and check seasoning
Alter the spice with siracha and/or dried chilli flakes