I am a true leftovers lover. So “Twixmas” is possibly my favourite time of year: the fridge is jam-packed with containers full of leftovers from our many festive feasts. I happily eat leftovers straight up as they are, even fridge cold, but I really love to jazz them up and turn them into a new meal that feels completely different to the original.
Below are two recipes that give a new lease of life to leftover roasted veg. As always with my recipes, but especially in this case, I wholeheartedly encourage you to use up what you have and be flexible. For example, if you ate all your roast potatoes on Christmas Day itself (easily done!), you could use roast parsnips instead. Or if you’re looking for a way to use up the bunch of greens that has gone a bit sad in the veg drawer, use these instead of the sprout tops. If you have leftover turkey, add this to the spiced topping for the lentils.
Enjoy this “in between” time to rest, go for a long walk, watch a good film and make the most of your leftovers!