Cooked too much over Christmas? Follow these cooking tips to get the most out of your leftovers!
- Leftover turkey should be sliced and placed in a container with a lid. Make sure you refrigerate within one hour of cooling. It will keep for 3-4 days. It will also freeze for up to two months
- Turkey carcasses make the perfect stocks, but not if you've stuffed your turkey. Instead use leg bones and wings that have not come in contact with the stuffing to make flavoursome stocks. Use in risottos and soups
- If you've glazed a ham, make sure you cover the cut part of the ham with greaseproof paper and a clean tea towel or muslin ham bag before refrigerating. Glazed hams will keep, refrigerated, for up to one week
- Ham bones should be stripped of excess meat and frozen for use in soups in the cooler weather.
- Christmas pudding will keep, refrigerated, for three months and up to six months, frozen
- Fruit mince pies freeze really well. Make sure you defrost it thoroughly and warm them gently through in a low oven before serving
- Use leftover cheeses such as blue cheese or cheddar in a cheese crock. Place softened, unsalted butter, grated cheese, a little sherry and Dijon mustard, to taste, in a bowl and beat with an electric beater until smooth. Place the mixture in ramekins and serve at room temperature with crackers