A great recipe for leftover Turkey from Georgina Hayden.
This recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage. It will keep in the fridge for up to 3 days, or in the freezer for a month. Serve over pasta or polenta, or use as a base for lasagne or Shepherds Pie.
A version of this Sichuan dish from ” Good Cooking” by Jill Dupleix.
An easy Keema recipe using minced turkey from ” Kitchen” by Nigella Lawson.
I prefer to roast or stir fry sprouts so they do not become soggy and waterlogged. They are good stir fried with diced pancetta and a splash of balsamic vinegar ,roasted in a dish with a little cream and topped with breadcrumbs or parmesan, or in this recipe with Chinese flavours from ” Flavour” by Vicky Bhogal.
A Japanese way with chicken from ” Gizzi’s Kitchen Magic” by Gizzi Erskine.
A quick favourite from Hugh Fearnley -Whittingstall of River Cottage fame. Serve with some rice and steamed greens.
This version is from Fay Maschler’s ” Eating In”. The original sweet and sour sauce originated in Hunnan, China and was a light vinegar and sugar mixture with little resemblance to the dish served in many Chinese restaurants today.
This is from Madhur Jaffrey’s ” Far Eastern Cookery” .
A dish from Jamie Oliver’s ” The Naked Chef”.
A Korean recipe from Madhur Jaffrey’s ” Far Eastern Cookery”.
This is from Sophie Grigson’s ” Meat Course”.
A perfect pairing from Nigella Lawson’s ” How to Eat” which she serves with Noodles with Mushrooms and Mangetout.
An easy lunch or supper dish from Nigella Lawson’s ” Nigella Express”. They are great cold from the fridge too, so make a big batch and keep some for packed lunches .
This is good with rice or noodles and is from ” Nigella Express” by Nigella Lawson. If cooking for just two of you prepare it all and have some cold with salad the next day.
