Give Your Leftovers a Makeover

Looking for inspiration for those inevitable Christmas leftovers? We’ve some great ideas from the team at Love Food Hate Waste plus a Christmas Pudding Soufflé from top chef Luke Thomas.

Christmas Pudding Soufflé

by Luke Thomas

Ingredients

  • 4 large egg whites
  • 50g sugar
  • 150g cooked Christmas pudding
  • 150g crème patisserie
  • 10g butter

Method

    Souffle

  • In a bowl crumble the Christmas pudding and add the crème patisserie and leave in the fridge for a few hours before
  • Heat oven to 190c.
  • When ready to use, butter your soufflé moulds and add a touch of sugar – then, set aside. Whip up your egg whites to the firm peak stage, adding the sugar at the halfway point.
  • Fold in 1/3 of the egg white mix to your crème patisserie, when combined, carefully add the final two thirds of the egg whites.
  • Split the mixture between the four moulds, fill to the top, scrape flat and place on tray.
  • Cook in a pre-heated oven for around 8-9 minutes and keep an eye on them as oven temperatures vary and will affect the timing.
  • Serving suggestion – serve with some vanilla ice cream (optional).

Christmas Panettone and Mincemeat Pudding

Love Food Hate Waste

Panettone is always a lovely gift for Christmas but how often does it get left out as other Christmas delights get eaten? Fortunately it makes a wicked bread and butter pudding with the remnants of alcohol that are hanging around after the festivities such as Baileys, brandy, whisky or rum for extra warmth and deliciousness!

Ingredients

  • 75g leftover mincemeat
  • Alcohol such as baileys, brandy whisky or rum (optional)
  • 50g butter
  • 1 panettone, sliced into small squares
  • 100ml milk
  • 375ml double cream
  • 4 eggs
  • 125g caster sugar
  • A few drops vanilla extract

Method

    Love Food Hate Waste

  • Preheat the oven to mark 170°C (325°F) mark 3.
  • Put the leftover mincemeat in a bowl and cover with your chosen alcohol. Leave to soak.
  • Melt the butter in a frying pan over medium heat and fry the panettone slices for 2-3 minutes or until golden on both sides.
  • Arrange the panettone slices with the mincemeat, overlapping slightly in a baking dish.
  • Pour the milk and cream into a pan and bring slowly up the boil. Whisk the eggs with the sugar until frothy and pale. Add the milk and cream mixture to the eggs and stirring.
  • continuously, add the vanilla extract. Pour the mixture over the panettone and set aside for 30 minutes to allow to soak in well.

  • Bake in a bain-marie or roasting pan filled with hot water to come halfway up the sides of the dish. Bake for 30-35 minutes or until just set in the middle.

This recipe also works well with other leftover bread or croissants.

Turkey Ham and Leek Pie

Love Food Hate Waste
A traditional turkey or chicken pie contains lots of vegetables and is the perfect ‘use up’ dish. You can add almost anything to your pie, such as mushrooms, potatoes, sweetcorn, peas, spinach, parsnips, carrots and broad beans.

Ingredients

  • 90g butter
  • 25g flour
  • Litre turkey stock
  • A pinch of salt
  • Black pepper
  • 1 tablespoon English mustard
  • 350g cooked turkey or chicken cut into chunks or strips
  • 125g cooked ham cut into chunks
  • 6 leeks, cleaned and chopped
  • 2 tablespoons chopped parsley
  • 1 lightly beaten egg

Method

    Love Food Hate Waste
  • Preheat the oven to 220°C (425°F) mark 7.
  • Melt the butter in a heavy based pan and add the flour off the heat. Whisk in the turkey stock and cook over a medium heat, stirring all the time until the sauce is smooth. Season well and add the mustard.
  • Place the turkey pieces, ham and leeks in the bottom of an oval pie dish, sprinkle with the fresh parsley and pour over the sauce.
  • Roll out the pastry on a lightly floured surface and cover the pie dish with the pastry. Brush the top of the pastry with a little beaten egg and bake in the oven for 20-25 minutes. After this time reduce the heat to 180°C (350°F) mark 4 and bake for a further 15 minutes.

Cranberry Brownies

Love Food Hate Waste
This chocolate brownie recipe is from Tish Olney who is an outside caterer. Add other leftover festive ingredients such as nuts or dried fruits. They can be cut into mini squares for nibbles or for dinner partys, top with ice cream and berries. The recipe doubles or triples well and they freeze brilliantly.

Ingredients

  • 100g unsalted butter
  • 50g plain chocolate
  • 150g caster sugar
  • 2 eggs
  • 4 tablespoons cranberry sauce
  • ½ teaspoon vanilla extract
  • 40g flour
  • A pinch of salt

Method

    Love Food Hate Waste
  • Preheat the oven to 180°C (350°F) mark 4.
  • Melt the butter and chocolate in a heavy pan over a low heat, stirring frequently until melted and smooth. Remove from heat.
  • Beat the sugar, with the eggs and cranberry sauce in a bowl and pour in the chocolate mixture with the vanilla extract, flour and salt.
  • Pour into a 21cm square tin and bake for 15-20 minutes. If you put in a toothpick it should come out wet.

For more recipe ideas visit www.lovefoodhatewaste.com