What to do with the leftovers

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With a tummy full of food and drink, you might be tempted to just chuck away the leftovers from the festivities, but don’t. It’s a massive bin and there is no reason to throw it in the bin.

We have had a look at how to get the most out of your festive feasts and hard-earned cash.

Spicy Noodles
Whether you have a plate of leftover chicken, beef, turkey or tofu, noodles are the perfect way to use them up.

For a fast and easy lunch or supper, you will need:

250g medium egg noodles
500g cooked meat or other protein
2 spring onions, peeled chopped
1 red pepper, chopped and seeded
One bag of prepared bean sprouts, washed and drained
The juice of two fresh limes
1 tablespoon of soy sauce
2 tablespoons of olive oil
2 teaspoons of dark brown sugar
1 garlic clove, crushed
1 red chilli, thinly sliced

First things first, cook the noodles, then drain and rinse with boiling water and leave to cool. Mix the soy sauce, lime juice and sugar into a thin paste.

Next heat the oil in a wok and when hot add the garlic, chilli, meat and spring onions, gently fry for a couple of minute then add the noodles and the bean sprouts into the pan and cook for another minute or two.

Next add your sauce to the mix, toss everything together well and once all ingredients are piping hot, serve and add extra soy sauce if needed.

Festive Bubble and Squeak
This is the ultimate in post-Christmas comfort food and is great eaten in bowls watching your favourite movie.

To make four servings you will need:

1 medium parsnip
1 potato
Leftover Brussel sprouts and/or cabbage
1 garlic clove, crushed
Leftover turkey or chicken
A little gravy – around 2 tablespoons
1 tablespoon of olive oil
1 large egg (free range)
Leftover cranberry sauce or mayonnaise

Peel the potato and parsnip, and then grate both into a bowl and spread the cabbage and sprouts.

Put the veg in a sieve and squeeze out as much liquid as you can, then put back into the bowl and beat in the egg as well as seasoning with the garlic, plus salt and pepper.

Once you have a sticky mess, shape into four small balls. Put the leftover meat into a pan and cook with the gravy over a low heat and gently cook until the turkey is warm. Next cook the balls for 3 minutes on each side until they are golden brown then add the cranberry or mayo and enjoy.

Festive Smoothie

As well as being left with plates of meat and veg, you will probably also find your fruit bowl is still full as people tend to opt for the chocolates over the apples and pears.

Don’t throw any of it away, instead use it to make a vitamin packed festive smoothie. For two delicious smoothies you will need:

2 apples, cored but with the peel left on
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1 clementine
Small handful of cashew nuts
2 cups of spinach (fresh or frozen)
1 cup of almond milk
Ice cubes

Start by adding the liquid to your blender, followed by the soft fruit. Blend on high for 30 seconds or until the smoothie is creamy, then add the remaining ingredients and ice. Blast until smooth and drink.

Team Pure-Beauty

Quick and easy BBQ ideas

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10 minutes, apple, baby potatoes, banana, BBQ, boiling water, bold tastes, bread, brown sugar, butter, carrots, cheated, Cinnamon, cook, corn on the cob, creamy coleslaw, culinary experience, drizzle, fiol, fresh cuts, grated, healthy options, lemon juice, marinades, mayonnaise, mixed salad, mushrooms, mustard, olive oil, Organic meats, peeled and grated, pesto, pitta, raisins, saucepan, sauces, spices, teaspoon, white cabbage, wrap

In an age when we are far more aware of what we eat and drink, the days of fatty burgers in cheap white rolls on the BBQ are fading fast.

But don’t worry because it is really easy to create healthy BBQ classics full of bold tastes, so you don’t feel cheated out of an amazing culinary experience.

Organic meats, fresh cuts, spices, sauces and marinades can all be used to make your BBQ food taste great.

Today, as promised, we have so healthy options that will impress your guests, and your taste buds.

Mushroom burgers

2 large mushrooms
2 cloves of garlic
2 sprigs of parsley
35g room temperature butter
Burger buns or pitta
Mustard
Pesto
A mixed salad

Peel and crush the garlic then mix with parsley leaves and the softened butter.
Clean the mushrooms and fill them with the butter mixture.
Wrap the parcels in tin foil and bake place on the BBQ until soft.
Place the cooked mushrooms in the bread and server with lemon juice, pesto and a mixed salad.

BBQ baby potatoes

750g of organic baby potatoes
A generous drizzle of olive oil
Mini corn on the cobs

Put the potatoes in a large saucepan of cold water and bring to the boil, then cook until tender (usually around five minutes). Drain and transfer to a large sheet of foil, then coat in oil and season well. Wrap the potatoes in the foil and create into parcels. Cook the parcels on the BBQ for 10 minutes and enjoy the potatoes with butter and corn on the cob.

Creamy coleslaw

You just can’t have a BBQ without coleslaw. This creamy delicious recipe is easy to make and goes with burgers, fish, kebabs and chicken. For this dish, you will need:

½ a white cabbage, trimmed and shredded
1 small onion, peeled and finely chopped
4 organic carrots, peeled and grated
A handful of raisins
A grated apple
4 tablespoons of mayonnaise
2 tablespoons lemon juice
1 teaspoon of mustard
Salt and black pepper

Put the mayonnaise, lemon juice and mustard in a mixing bowl, season and mix well. Add the cabbage, onion, apple, raisins and carrots, and stir well. Put in the fridge for two hours before serving and stir again to ensure all the mix is coated in the dressing.

BBQ bananas

The great thing about BBQs is that they aren’t just for creating savory dishes. To finish your BBQ on a high, how about smoky bananas with ice cream? For this you will need:

1 banana per person
Lemon juice
Dark brown soft sugar
Ground cinnamon
Vanilla ice cream to serve

Halve the bananas lengthwise, then widthwise and then sprinkle with lemon juice. Mix together the brown sugar and cinnamon then roll the banana in the mixture until completely coated. Wrap the bananas in foil, place in the coals and cook for around ten minutes. Serve with ice cream and watch the sun go down.

Have a very happy BBQ season and let us know your favourite recipes.

Team Pure-Beauty