Create special meals from the surplus roasties, cheese, roast turkey and ham from the big day
recipes GOOD FOOD TEAM photographs TOM REGESTER
waste less
Cheeseboard mac ‘n’ cheese with cracker breadcrumbs
Use whatever odds and ends of cheese you have for this recipe – blue cheese, gruyère and camembert would all work well.
SERVES 6 PREP 15 mins COOK 50 mins EASYV (if using vegetarian cheese) ❄
350g spirali pasta
25g butter
1 garlic clove, crushed
25g plain flour
450ml whole milk
1 tbsp Dijon mustard
200g mix of brie, cheddar and red
leicester (or use whatever you have
leftover from Christmas), grated
50g leftover cheeseboard crackers
(we used rosemary & sea salt)
50g parmesan or vegetarian
alternative
5g fresh thyme leaves
1 Cook the pasta following pack instructions, drain and set aside. Heat the oven to 200C/180C fan/gas 6.
2 Melt the butter in a saucepan over a medium heat. Once foaming, cook the garlic with a generous pinch each of salt and pepper for 30 seconds until fragrant. Stir in the flour to make a paste.
3 Slowly pour in the milk, a little at a time, stirring continuously until you have a smooth sauce. Remove from the heat and stir in the mustard and cheese until all the cheese has melted. Combine the sauce with the pasta, season well and pour into an ovenproof dish.
4 Tip the crackers into a food processor and blitz with the parmesan, thyme and a grinding of black pepper. Sprinkle this over the pasta and bake for 25 mins until golden and bubbling.
GOOD TO KNOW calcium PER SERVING 484 kcals • fat 21g • saturates 13g
• carbs 50g • sugars 5g • fibre 4g • protein 21g • salt 1.2g
Ham & leek pie with mustard pastry
This comforting pie uses up Christmas ham and sherry.
SERVES 4-6 PREP 25 mins COOK 1 hr EASY ❄
25g butter
2 tbsp olive oil
2 leeks, halved and finely sliced
small handful of thyme sprigs
2 garlic cloves, crushed
400g leftover roasted ham, cubed
2 heaped tbsp plain flour
200ml manzanilla sherry
300ml ham or chicken stock
10g soft herbs (like parsley or dill),
leaves picked and chopped
75ml double cream
1 tbsp English mustard
1 tbsp wholegrain mustard
1 egg, beaten
320g sheet puff pastry
1 Heat a deep, heavy frying pan or flameproof casserole dish over a medium heat. Tip in the butter and olive oil and, once the butter has melted, stir in the leeks and thyme. Stir in a
