Along with decking the halls, we will all make our best guesses about how much and what to buy, but one thing that is a concern is not wanting to waste food.
Let these recipes elevate your leftovers, turning them into zero-waste mini-feasts that are full of flavour and festive cheer.
Beetroot, potato and horseradish rostis
A sure-fire hit for breakfast, brunch or lunch. You can cook the beetroot first, but using it raw lends the röstis a nice bit of bite. If you have any leftover cooked beetroot or potato these would work fine too, or swap the beetroot for parsnip, celeriac or squash. Click here for the full recipe.
Turkey black bean quesadillas
Spice up your Christmas leftovers with these Mexican-style quesadillas: after traditional roast dinners, something fresh and spicy in the following days can really energise you. Add black beans, fresh herbs, salad and top with a dollop of soured cream. To view this recipe, click here.
Dals are classic lentil curries – here, the addition of parsnips brings an earthy sweetness that compliments the lentils beautifully. This is a great way of using up roasted parsnips, and even better if served with warm naan bread alongside. To view the recipe, click here.
This lightly spiced coconut noodle soup is a delicious way of using up leftover turkey meat. A laksa is a traditional Malaysian soup that uses coconut milk with either a seafood or chicken stock, depending on which meat you intend to use. Super versatile, you can garnish it with whatever you like: try thinly sliced red peppers, radishes, beansprouts or even a soft-boiled egg. For the full recipe, click here.
The stock used in this laksa is a delicious Malaysian-style turkey broth. Asian flavours and aromatics create a light, delicious broth from the carcass and bones of turkey or chicken. A great base for many Asian dishes, it can also be enjoyed alone as a nourishing light meal, or used to cook rice and noodles in. For ingredients and instructions, click here.