In many ways, Boxing Day is the best holiday of all. The hard work is done and it's time to put your feet up and relax. The wrapping paper is cleared away, old films to watch on the telly and the leftovers in the fridge are testament to a full day of feasting. Now, time for a snack!

Take stock with your turkey
Thai Flavoured Turkey and Noodle Soup
Turkey and Ham Pie
Roast Vegetable Bubble and Squeak
Potato and Smoked Salmon Cake
Christmas Pudding Ice Cream

While a cold turkey sandwich may suffice on Christmas night, there are plenty of ideas to give Boxing Day leftovers a life of their own. Even if you didn't have hordes to cook for on Christmas day, you'll be glad that you plumped for that slightly larger turkey, a few more roast potatoes and an extra sprout or two.

Take stock with your turkey
Strip all the extra meat off the carcass and pile the bones into the largest pot you have. You may need to break off the legs or cut the breast in half to fit it in. Cover with cold water and add a quartered onion (leave the skin on - it gives the stock a lovely golden colour).

Peel and roughly chop two carrots and two celery stalks and add along with fresh parsley, a bay leaf, ten or so black peppercorns and a few raw mushrooms, if you have them. Slowly bring the stock to the boil, skimming off any foam that rises to the top. Reduce the heat so it simmers gently for as long as you can - several hours is ideal, skimming occasionally.

What you have is the basis for a myriad of soups and sauces - you can also freeze smaller portions for use another time.

Thai Flavoured Turkey and Noodle Soup
Cook 250g of rice noodles according to the packet instructions, drain and set aside. Heat a little oil in a large saucepan and fry 4-5 chopped spring onions, a head of sliced pak choi, a clove of crushed garlic and half a teaspoon of chopped ginger.

Add a tablespoon of red Thai curry paste and pour over one and a half litres of turkey stock. Add a good handful of leftover turkey meat cut into chunks and simmer the soup for 5 minutes so the flavours have time to mingle.

Add 3 tablespoons of soy sauce and the juice of a lime. Divide the noodles between four bowls and ladle in the soup. Garnish with fresh mint or coriander leaves.

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.