This festive season we’ve got all the inspiration you’ll need for using up all your leftovers from the big day. From traditional turkey curry to not so traditional ramen, a delicious Boxing Day breakfast and a warming cheesey dish perfect for cosying up by the fire – enjoy!
We can’t imagine Christmas without mountains of leftover turkey, but what to do with it? A 70’s classic turkey curry, creamy korma or a fiery madras, a curry is quick and easy to make but full of flavour. We like adding some drained chickpeas for extra texture but you can leave these out if you prefer. Serve with some rice, naan bread, poppadoms, or whatever you have in the cupboard for an excellent curry feast!
If you fancy something a little more adventurous why not try making a Turkey ramen? Originating in Japan this noodle broth is deliciously rich and warming with plenty of healthy veg to compensate for the over indulgence of chocolates and mincepies over the festive season! It takes no time to prepare and you can even add leftover gravy to heighten the rich, meaty flavours.
Like a lot of families we have lots of ham over Christmas and aside from sandwiches we were at a loss of how to use it up. A potato, ham and chorizo hash makes a delicious Boxing Day breakfast, guaranteed to blow away the cobwebs if you’ve overdone it on the mulled wine. Once everything is chopped this takes minutes to cook and if you’ve got some leftover roast potatoes (unlikely in our house!) you can add those to make it extra decadent and crispy.
Carbonara is one of our favourite meals, full of creamy goodness, we couldn’t resist including it with our leftovers. Traditionally made with pancetta we think it works just as well with ham and a good sprinkling of Parmesan.
We always have some cheese left over from our Boxing Day cheeseboard and one way to use it up is to make a delicious Mac ‘n’ Cheese. Any cheese will work perfectly so don’t worry about using a bit of everything, Stilton, Brie, a bit of leftover Cheddar all work really well, we also quite like adding some smoked bacon for extra flavour. Top with grated Parmesan and breadcrumbs for that signature crunchy crust and you’ve got a deliciously warming cheesy dinner.
Another great leftover idea is a roasted vegetable tart topped with slices of Brie and cranberry sauce. Any veg you’ve got left from the roast dinner can be roasted in puff pasty tart cases, top with the brie just before serving and dig in!
Here in Devon we are extremely lucky to have so many fantastic local producers on our doorstep – from artisan cheeses and bespoke blended teas to quality sausages and handmade puddings. In a time when consumers are increasingly concerned with low food miles and the provenance of their food, locality and the ‘shop local’ campaign have never been more apt. With this in mind we are producing a blog series on our local producers and their delicious products, this week focusing on Langage Farm Dairy.Langage Farm has been a working farmstead for over 900 years. Located in the rolling Devonshire hills the Harvey family began producing their now famous clotted cream in 1980 to supply a nearby shop. This small scale production soon grew and in 2003 with the expansion of the dairy, Langage moved across the fields to a new farm in Smithaleigh. Today the farm employs around 50 people and a herd of 250 Jersey and Guernsey cows to produce their delicious range of clotted and double cream, luxury yogurts, thick and creamy natural yogurts and various flavours of ice cream.
We currently stock a range of the Langage Farm products including their clotted creams which are available in 57g, 113g, 200g and 907g pots, double cream which is available in 284ml bottles, natural yogurts available in 450g pots and luxury yogurts available in cases of 12, flavours include lemon curd, English raspberry, cherry and strawberry. We can also stock all flavours and sizes of Langage Farm ice cream including traditional clotted cream vanilla, indulgent coffee mocha and festive Christmas pudding flavours available in 500ml and 4ltr tubs.
Langage Farm creams have become synonymous with delicious Devonshire products, click here to view the whole range of products and for more info.
Here in Devon we are extremely lucky to have so many fantastic local producers on our doorstep – from artisan cheeses and bespoke blended teas to quality sausages and handmade puddings. In a time when consumers are increasingly concerned with low food miles and the provenance of their food, locality and the ‘shop local’ campaign have never been more apt. With this in mind we are producing a blog series on our local producers and their delicious products, this week focusing on Jacksons Fishmongers.
A traditional fishmongers and smokehouse Jacksons Fishmongers was established in Newton Abbot in 1922. Sourcing the majority of their fish from nearby Brixham Jacksons focus on supplying sustainably caught fish and shellfish to their customers. All of the boats from which they buy their fish are endorsed by the Marine Stewardship Council and most are line caught in keeping with ethical guidelines or from boats adhering to the Responsible Fishing Scheme. Jacksons also produce their own smoked fish range using their on site smoker.
We stock a variety of Jacksons products including the smoked mackerel, peppered mackerel, smoked kippers and hot smoked trout which are all available in 100-200g retail packs. Recently we have also begun stocking their frozen salmon fillets which are available in individual 200g portions. Click here to view the full range and for more information.