For many across the UK, the true culinary highlight of the festive season arrives not on the 25th, but on the 26th of December. Boxing Day presents the golden opportunity to transform the remnants of Christmas lunch – from the cold turkey to the solitary sprout – into a meal that often surpasses the original feast in creativity and flavour.
From Festive Scraps to Pasta Perfection
Leading the charge for inventive leftover cuisine is Tim Siadatan, chef at the renowned London pasta restaurant Padella. He champions a Christmas leftover ragu as a supreme way to clear the fridge. "Slightly dry, fridge-cold turkey meat and stuffing? Perfect. A couple of lonely pigs in blankets? Yes, please," says Siadatan, who even recommends using the congealed fat they sit in.
His philosophy is simple: combine roughly 70% chopped leftover meat with 30% coarsely chopped vegetables. The mix is fried, deglazed with Marsala, simmered with gravy or milk, and finished with cream. The sauce is then combined with al dente pasta, butter, and a splash of starchy cooking water to create a luxurious, cohesive dish. The recipe serves four and is detailed in his cookbook, 'Padella'.
A Spicy Twist on the Traditional Bird
For those seeking warmth and spice, chef and content creator Jon Watts offers a swift curry solution. "Leftover turkey is my favourite Christmas food," Watts admits, often buying a larger bird deliberately to ensure ample leftovers.
His 25-minute curry begins by frying onion and cardamom, before adding garlic, ginger, curry powder, and tomato purée. Chopped tomatoes and stock form the base, which is simmered until thickened before the shredded turkey is added to warm through. A final stir of yoghurt and garam masala creates a creamy, fragrant curry perfect for serving with rice or naan. This recipe, serving four, features in his book 'Speedy Comfort'.
A Bold Sweet-and-Savoury Sandwich
Perhaps the most surprising suggestion comes from cookery writer Skye McAlpine, who advocates for a panettone grilled cheese sandwich. "There is so much that is seemingly wrong about this combination... yet – by some kind of alchemy – the two work exceptionally well together," she explains.
The key, she insists, is a thin layer of Dijon mustard to cut through the richness, and a coating of mayonnaise on the outside of the sweet bread to ensure a perfectly golden, crisp exterior when fried in butter. The result is an indulgent, savoury-sweet breakfast or supper. The method, which takes just 10 minutes, is published in 'The Christmas Companion'.
These three expert approaches demonstrate that with a little ingenuity, the post-Christmas fridge can be a treasure trove. Whether opting for an Italian-inspired pasta, a hearty curry, or an unconventional toasted sandwich, Boxing Day's meal can truly become the most glorious of the week.
