Boxing Day Bites

Turkey and Ham Pie
Finely chop an onion, one carrot and a celery stalk. Heat a little butter in a saucepan and fry the vegetables until soft. In another pan make your own white sauce with butter, flour and milk or use a packet mix or ready-made sauce.

Pour the sauce over the vegetables and add some cooked turkey, chopped gammon and a large spoonful of frozen peas, stirring everything so it is well coated in the sauce. Season with salt and black pepper.

Spoon into a pie dish small enough so the mixture comes to the top just below the rim. When the mixture is cool, cut out some ready-rolled puff pastry in a shape just larger than the dish. Wet the rim of the dish and lay the pastry on top, pressing gently to seal around the edges. If you have leftover pastry you can decorate the top.

Brush with beaten egg, place on a baking sheet and bake in the oven at 200C / gas mark 6 for 30-40 minutes or until the pastry is golden and the filling is piping hot.

Roast Vegetable Bubble and Squeak
Take leftover roast vegetables (parsnips, carrots, potatoes, swede, sweet potato, butternut squash) and put them in a food processor (or chop finely with a large kitchen knife). Slice any leftover Brussels sprouts (raw or cooked) or you can use shredded Savoy cabbage.

Mix the sprouts or cabbage with the vegetables in a large bowl, heat a little oil in a non-stick frying pan and tip the mixture in, patting it down with a flat spatula.

Fry gently until golden brown on the underside, then turn it over (in batches if necessary) and fry the other side. Serve with a fried egg on top for a complete vegetarian meal.

Potato and Smoked Salmon Cake
You can use leftover roast or mashed potatoes for this. If using roast potatoes, place them in a food processor or chop finely. Chop some smoked salmon and mix in a bowl with the potatoes, add a teaspoon of horseradish, chopped parsley or dill, salt and pepper and form into round, flat cakes.

Dip in beaten egg, then in seasoned flour or dried breadcrumbs and fry in plenty of oil on both sides until golden brown and warmed through. Serve with a dollop of creme fraiche mixed with chopped spring onions.

Christmas Pudding Ice Cream
Home-made ice cream that couldn't be easier. Whisk 200ml double cream until it forms soft peaks then fold in 200ml of ready-made custard. Crumble 200g of Christmas pudding and fold into the cream and custard mixture. Freeze in a plastic container for at least two hours.