Second helpings

Need fresh inspiration for the Christmas leftovers? We have lots of tempting ideas to keep you feasting on Boxing Day and beyond

recipes AILSA BURT

Christmas leftover toasties

photographs JAMES LEE

Take that Boxing Day sandwich to even greater heights – indulgent and luxurious, this recipe makes a lip-smacking lunch for two.

SERVES 2 PREP 10 mins COOK 25 mins EASY

2-4 leftover roast potatoes

½ tbsp olive oil

4 slices thick bloomer bread

25g mayonnaise

30g cranberry sauce

1½ tbsp Dijon mustard

50g leftover red cabbage

2-4 leftover pigs in blankets, halved

60g leftover cheeseboard cheese (such as red leicester, mature cheddar, stilton or brie), grated

20g cornichons, finely sliced

1 Put the roast potatoes on a board and press down using the base of a mug or glass to flatten slightly. Heat the olive oil in a frying pan over a medium-high heat and fry the potatoes for 4-5 mins on each side until crisp and golden. Remove to a plate and set aside.

2 Spread the outside of each slice of bread with mayonnaise, then spread the inside of two slices with cranberry sauce, and the other two with mustard. Spread the cabbage over one side of each sandwich. Top with the pigs in blankets, cheese and cornichons. Lay the crispy roast potatoes on top. Close the sandwiches and transfer to the pan you used for the potatoes.

3 Cook over a medium-low heat, covered with a lid, for 4-5 mins. Remove the lid, then cook for a further 2-3 mins until golden brown. Flip and cook for 4-5 mins more until golden brown and the cheese has melted. Cut each sandwich in half to serve.

GOOD TO KNOW calcium • fibre • vit c

PER SERVING 929 kcals • fat 39g • saturates 12g • carbs 108g • sugars 15g • fibre 7g • protein 33g • salt 4.23g

Bubble & squeak hash

This is a Christmassy twist on a classic brunch. To make the recipe even easier and create extra texture, we’ve simply chopped the leftover vegetables rather than mashing them.