Cook these: Seven things to do with your Christmas leftovers

Rather than scrape your dinner in the bin this Christmas, try these recipes.

Turkey and Potato Curry (Serves 4)

• 1tbsp sunflower oil
• 1 large onion, thickly sliced
• 1 green pepper, deseeded and chopped
• 2tbsp curry paste
• 2 garlic cloves, crushed
• 400g can chopped tomatoes
• 300g leftover turkey, diced
• 300g leftover cooked potatoes (either boiled or roast), diced
• 2tbsp mango chutney
• Salt and pepper
• Small pack coriander, chopped
• Rice or naan bread, to serve

Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for three to four minutes until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another one to two minutes. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for five minutes.

Turn the heat down, stir in the turkey and potatoes, and cook for another two to three minutes, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

Leftover Turkey Casserole (Serves 4)

• 2 onions, finely chopped
• 1 eating apple, cored and chopped
• 2tbsp olive oil
• 1tsp dried sage, or 5 sage leaves, chopped
• 2tbsp plain flour
• 300ml vegetable or chicken stock
• 2tbsp wholegrain mustard
• 2tbsp runny honey
• 400g-500g leftover turkey, shredded
• About 350g roasted vegetables
• Salt and pepper
• Mash or jacket potatoes, to serve

Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for one minute, then stir in the flour. Gradually stir in the stock followed by the mustard and honey. Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 minutes until turkey is piping hot. Season and eat with mash.

Coronation Turkey with homemade chapatis (Serves 4)

• 1/2tbsp vegetable oil
• 1/2 onion, chopped
• 1 garlic clove, chopped
• 1tbsp curry powder
• 1/2tsp each ground cumin, ground coriander and turmeric
• 125ml coconut milk
• 125ml chicken stock
• 200g mayonnaise
• 425g leftover turkey
• 2tbsp desiccated coconut, toasted Handful chopped coriander
• Chopped tomato, sliced onion and lettuce leaves, to serve

For the chapatis:

• 350g wholemeal flour (or roti flour), plus extra for dusting
• 1tbsp vegetable oil
• 1tsp salt

Heat a saucepan and add a little vegetable oil. Fry the onion and garlic until both are lightly browned. Chuck in all the spices and let them sizzle for one minute, then add the coconut milk and the stock.

Allow this to reduce until you have a thick, rich, creamy, spicy onion mixture in the pan. Pour into a bowl, leave to cool, then stir through the mayonnaise.

To make the chapatis, put the flour and one teaspoon of salt into a large bowl. Pour in the oil and rub into the flour with your fingertips. Pour in 250ml of lukewarm water, mix to form a firm dough, then knead for about 10 minutes until springy.

Place back in the bowl and leave to rest for 30 minutes. Cut into eight walnut-size pieces and roll out into thin discs on a lightly floured surface. Pan-fry the discs in a dry heavy-based pan for about one minute on each side. To serve, mix the curried mayonnaise with the turkey.

Toast the desiccated coconut in a dry pan until golden. Sprinkle over the turkey along with some coriander, then serve alongside the chapatis with some tomato, sliced onion and lettuce.

Wok-fried Brussels Sprouts with Ginger (Serves 4​)

• 3 tbsp sunflower oil
• 1 onion or 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 chilli, finely chopped
• 600g Brussels sprouts, finely shredded
• 4cm piece of fresh ginger, cut into fine strips
• 4cm piece of crystallised stem ginger, cut into fine strips
• Sea salt
• Freshly ground black pepper

Heat the oil in a wok, add the onion or shallots, plus the garlic and chilli. Fry for 2 minutes, without browning. Add the shredded sprouts and the fresh and crystallised ginger. Cook, stirring constantly, for 2 minutes. Add 3 tablespoons of water, cover and steam for 3 minutes. Season to taste and serve.

Neil Rankin​'s Nduja and crushed roast potato hash (Serves 4)

• 10 leftover cold roast potatoes
• Oil for deep-frying, plus a little extra
• 1 onion, thinly sliced
• 50g unsalted butter, plus a little extra
• 100g ‘nduja (Italian sausage)
• Juice of 1 lemon
• 4 duck eggs
• 2tbsp chopped parsley
• Maldon salt

Break up the potatoes into not too small or even pieces. You want random chunks. Heat oil in a deep-fat fryer or deep pan to 180C. Deep fry the potatoes until crispy. Drain.

Cook the onion in a hot frying pan with a little oil until soft and a good dark colour. Add the potatoes then butter. Toss potatoes in the butter as it melts and foams. Add the ‘nduja and stir in until it coats the potatoes. Season with salt to taste. Add a squeeze of lemon. Transfer to individual serving bowls.

Using the same pan, fry the eggs in a little extra oil or butter, keeping the yolks runny. Place an egg on top of each serving of hash and sprinkle with parsley. Serve immediately.

Turkey Omelette

• 8 chicken egg whites
• 2 whole eggs
• 1 large white onion
• 3oz (90 grams) ground turkey
• 1.5 cups of kidney beans
• 1 cup of chopped green and red peppers
• 1 whole mushroom
• 3 tablespoons of organic virgin coconut oil
• 1 teaspoon of black pepper
• 3 gloves of garlic
• One chopped red pepper
• 1 tablespoon of Worchestershire sauce

Grab a deep wok or a non-stick skillet saute. Add all the spices, turkey and vegetables and cook in 1 tablespoon of olive oil until they're soft. In a large mixing bowl whisk the eggs. Now grab an omelette size saute pan. Add 2 tablespoons of olive oil and heat.

You have two options here now. You can add the turkey/vegetable mixture to the egg mixture and cook together until firm. Or you can cook the egg mixture and wrap it around the turkey/vegetable mixture. It's up to you. Serve hot, immediately.

Phil Vickery’s Turkey Bubble and Squeak with Poached Egg (Serves 4)

• 25g unsalted butter
• 1 small onion, peeled and finely chopped
• 450g potatoes, cooked and mashed
• 350g cooked British turkey thigh, chopped
• 300g cooked cabbage or spinach, chopped
• salt and freshly milled black pepper
• 3 tbsp olive oil
• dry breadcrumbs
• 2 tbsp flour
• 1 egg lightly beaten
• vegetable oil for cooking
• 4 lightly poached eggs
• Jar of hollandaise sauce
• 1 bag of watercress
• 150g French beans, cooked

Heat the butter in a frying pan and cook the onions for 2-3 minutes, until slightly soft and translucent.

Place the mashed potatoes, cooked onions, turkey, cabbage and salt and pepper into a bowl and mix well.

Add the olive oil and a few dry breadcrumbs to form a firm but not stiff mixture.

Form the mixture into four balls, flatten on both sides to make thick cakes, and dust with flour.

Brush the cakes all over with egg and coat with more breadcrumbs.

Heat a couple of tablespoons of vegetable oil in a frying pan and cook the cakes on both sides for 3 minutes until golden brown.

Place a little watercress on a warm plate, top with a cake, and a poached egg on top. Serve with French beans and hollandaise sauce.