Make More of your Christmas Store Cupboard

There are loads of recipes to help you make the most from your Christmas store cupboard. Add a few leftovers to some cupboard basics and you can easily rustle up some simple suppers or a quick dish to impress those unexpected visitors. Here’s a few top ideas from our friends at Love Food Hate Waste.

Christmas Pudding Ice Cream

A kind of cheats version of Rum and Raisin using leftover Christmas Pudding. Try using Merlyn instead of brandy, rum, whisky or Baileys!
by Caroline Marson


  • 125g leftover Christmas pudding, crumbled
  • 150ml chilled ready made custard
  • 150ml double cream, whipped
  • brandy, rum, whisky, Baileys


    Mix together the custard and whipped cream then stir in the crumbled Christmas pudding. Freeze in a large Tupperware and stir every half hour or so until it’s the consistency you want. For a softer freeze, add a little brandy, rum or whisky, alternatively keep it Welsh and use a cream liqueur such as Merlyn.

Christmas Pudding Strudel

Caroline Marson


  • 3 large sheets of filo pastry
  • 250g ricotta cheese
  • zest of 1 orange
  • 250g leftover Christmas pudding, crumbled
  • vanilla ice cream to serve or custard
  • 25g melted Butter
  • Ground Black peppercorns
  • a sprinkling of cinnamon and brown sugar


  • In a bowl mix together the cheese, black pepper, orange zest, juice and crumbled Christmas pudding.
  • Lay out the sheets of filo pastry, brush each sheet with melted butter and place on top of each other. Spread the filling at one end of the filo square.
  • Fold one end of pastry over the mixture and continue rolling, tucking each end to create a seal, until you have a tight filo parcel log.
  • Brush the top with butter and sprinkle with a little cinnamon and brown sugar.
  • Bake at 200°C (400°F) mark 6 for about 25 minutes or until golden brown and crispy on the base. Serve in slices with vanilla ice cream or warm custard.

Celery, Broccoli and Stilton Soup

Stilton can often hang around for a bit too long in the fridge so try making this lovely thick soup, which would work well as a starter for a New Years Eve Party.
Caroline Marson


  • 1 onion, peeled and chopped
  • 3 sticks of celery, roughly chopped
  • Some olive oil
  • 1 large potato, peeled and chopped
  • 1 litre turkey or chicken stock
  • 300g broccoli, roughly chopped
  • 100g of Stilton, Roquefort or other blue cheese
  • Ground black pepper
  • Chopped chives to serve
  • Warm crusty bread


  • Cook the onion and celery in 1 tablespoon olive oil in a large pan until soft (about 5 minutes).
  • Add the potato and stock and simmer until the potato is tender.
  • Add the broccoli and cook for 3-4 minutes until just tender but still bright green.
  • Add half the cheese with the seasoning and nutmeg and whiz to a smooth soup in a blender.
  • Crumble the remaining cheese over the top, sprinkle with chives and serve with warm crusty bread.

Turkey and Chickpea Coconut Curry

Love Food Hate Waste
This tantalising spiced turkey curry is just the right antidote after the over indulgence of the Christmas meal. Use up leftover vegetables that are need to be used up from the fridge and make a tasty stock from the turkey bones. Any green vegetables like broccoli, french beans and peas can be added at the end with the turkey if you wished.


  • 3 tbsp sunflower oil
  • 2 onions, peeled and finely chopped
  • 1.35kg mixed root vegetables such as potatoes or carrots, peeled and cut into small chunks
  • 2 cloves garlic, peeled and chopped finely
  • 1 1/2 tbsp garam masala
  • 1/2 tbsp chilli powder
  • 200ml turkey or chicken stock
  • 2 x 400ml can coconut milk
  • 1 x 400g x chopped tomatoes
  • 200g tin chickpeas, drained
  • 75g dried apricots, halved
  • 500g cooked turkey meat
  • 4 tbsp yoghurt
  • 2 handfuls fresh coriander leaves


  • Heat a large sauce pan and add the oil, onions and cook, stirring until just browned about 10 minutes.
  • Add the other vegetables and cook over the heat until lightly coloured, about 5 min. Add the garlic, garam masala, chilli powder and cook for a further 1 minute.
  • Pour in the stock, coconut milk, chopped tomatoes, chick peas, apricots and bring up to the boil, then turn the heat down, cover and simmer until the vegetables are almost cooked about 40 minutes.
  • Add the cooked turkey meat and cook for a further 5 minutes or until the turkey is piping hot. Turn the heat off, and just before serving add the yoghurt and coriander, serve with plain boiled basmati rice or with any of the accompaniments below.

Suggested accompaniments;

  • add fresh mint leaves to the onion slices
  • mix together the natural yoghurt with sliced cucumber, garlic and chopped mint
  • slice bananas and sprinkle with lemon juice and pomegranate seeds
  • mango chutney
  • poppadoms

To freeze ahead: Complete the recipe up to the end of step 3. Cool, put into a freezer proof container, label and freeze for up to 3 months.

To use: Thaw overnight in the fridge. Put into a large saucepan, add the turkey and bring back to the boil, complete step 4.

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