You've got your tried-and-tested Christmas dinner down to a fine art, but what do you do when you find yourself in the glorious predicament of having lots of tasty leftovers? Before resorting to turkey curry, make sure you enjoy the best of your cold cuts with Donald Russell's ultimate sandwich recipe.
And on Christmas Day itself? You can never have too many trimmings to accompany your turkey – try Riverford Organics' deliciously indulgent stir-fried sprouts recipe for a side dish that's a little different.
Looking for more festive inspiration?
Read Villeroy & Boch's top tips on creating the perfect look for Christmas.
Ingredients
Method
To celebrate the joys of your Christmas leftovers in full, this has to be a club sandwich, so you will need three slices of bread per round.
Before you start, pop your scraps of brown turkey meat into the gravy or dripping and heat gently in the microwave, or over a pan of hot water.
Dip one slice of bread in the gravy and allow it to soak up the juices for a moment or two, removing it before gets too soggy.
On your remaining slices of bread, spread one thinly with mayonnaise, and the other with butter and piccalilli or cranberry sauce, depending on your preference.
Build up the sandwich as follows:
1. Bread with mayonnaise, facing up
2. Avocado
3. Bacon
4. Turkey – white meat
5. Slice of bread soaked in gravy
6. The scraps of brown meat
7. Slices of stuffing
8. Fresh parsley
9. Last slice of bread with piccalilli or cranberry sauce
Skewer the layers together with cocktail sticks, then carefully slice into quarters using a sharp knife.
Sit back and savour the flavours of Christmas one more time.
Enjoy savings on Christmas food with Donald Russell.
Virgin Wines recommends a crisp Chardonnay to accompany your Christmas leftovers buffet. Try the refreshing 16 Little Black Pigs Chardonnay 2011, available in the Virgin Wines Discovery Club Luxury Mixed Welcome Case – Rewards members save 40%.
Serves 4
Stir-fried sprouts
Ingredients
Method
Put the cranberries in a bowl and pour over enough boiling water to just cover them. Soak for 10-15 minutes, then drain.
Cut the sprouts in half, lay each half flat on your chopping board and finely shred the leaves.
Heat the oil and butter in a frying pan, add the sprouts and fry for 3-4 minutes.
Add the cranberries and nuts, season, and toss together to serve.
A light red wine matches this dish perfectly, balancing the fruitiness of the cranberries without overpowering the sprouts. Virgin Wines recommends the Domaine de la Pioch Cinsault Grenache 2011, available in the Discovery Club Luxury Mixed Welcome Case – Rewards members save 40%.
Place a regular order with Riverford Organics and receive a free Riverford Farm cookbook, worth £16.99.
