For as fun as Christmas can be, it is often quite a stressful time, especially after the chaos of Christmas day. The idea behind our guide was to find quick, easy and fun recipes to turn your cold leftovers into delicious, stress free meals for the family.

Don’t worry about sticking to these recipes too strictly, just use what you have and enjoy yourself.

Leftover Turkey Casserole
Recipe by Sarah Cook at www.bbcgoodfood.com

Prep: 15 mins      Difficulty: Easy      Serves 4
Cook: 25 mins

This one pot stew uses up all your roast dinner leftovers in one go and has a great honey mustard tang.

Ingredients
2 onion, finely chopped
1 eating apple, cored and chopped
2 tbsp olive oil
1 tsp dried sage, or 5 sage leaves, chopped
2 tbsp plain flour
300ml vegetable or chicken stock
2 tbsp wholegrain mustard
2 tbsp runny honey
400g-500g leftover turkey, shredded
about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriac and carrots, chunkily diced

Method
Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.

Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.

Sweet Potato & Sprout Hash with Poached Eggs
Recipe by Cassie Best at www.bbcgoodfood.com

Prep: 15 mins      Difficulty: Easy      Serves 3
Cook: 25 mins

This quick and easy pan-fried dish uses up leftover Brussels sprouts for a delicious Boxing day brunch, or a low fat, low calorie weeknight dinner.

Ingredients
2 large sweet potatoes, cut into chunks
2 tsp olive oil
2 red onions, thinly sliced
300g Brussels sprouts, thinly sliced
grating of nutmeg
3 eggs

Method
Put the sweet potatoes in a bowl, cover with cling film and microwave on high for 5 mins until tender but still holding their shape. Uncover the bowl and leave to cool a little.

Meanwhile, heat the oil in a wide non-stick frying pan and add the onions. Cook for 5-8 mins until starting to caramelise. Add the sprouts and stir-fry over a high heat until softened. Push the sprouts and onions to one side of the pan and add the sweet potatoes, squashing them down in the pan with the back of a spatula. Leave undisturbed for 5 mins until starting to crisp on the underside. Season, add the nutmeg, mix in the sprouts and onions, and flip the potato over, trying not to break it up too much. Cook for a further 5 mins until really crispy.

Meanwhile, poach 3 eggs in a pan of barely simmering water. Serve the hash topped with poached eggs.

Leftover Turkey Banh Mi
Recipe by Jamie Oliver at www.jamieoliver.com

“The perfect leftover turkey recipe – these crispy meat, paté and pickle-filled baguettes are to die for. ”

Serves: 4      Cooks in 20 minutes      Difficulty: Super Easy

Ingredients
• 1 teaspoon low-salt soy sauce
• 1 tablespoon white wine vinegar
• 4 tablespoons leftover chicken liver pate

Optional:
• 1 fresh red chilli
• olive oil
• 190g leftover cooked turkey, preferably brown meat
• 1 lime
• 2 tablespoons sweet chilli sauce
• 2 medium baguettes
• 1 clove of garlic
• 3 cm piece of fresh ginger
• sea salt
• extra virgin olive oil
• 2 tablespoons Hellmann’s mayonnaise
• ½ a small bunch of fresh coriander
• 1 carrot
• ½ cucumber
• ¼ of a white cabbage
• sesame oil

Method
For this recipe, you will need 190g leftover cooked turkey, preferably brown meat.

Tip – If you don’t have any leftover turkey: Preheat the oven to 19ºC/375ºF/gas 5.
Place chicken thighs or drumstick on a tray, drizzle with oil and season lightly.
Pop in the oven and cook for 20 to 25 minutes, or until golden and cooked through, and the juices run clear.
Remove any bones, then shred up to use in your dish.

Preheat the oven to 130ºC/250ºF/gas ½. Add a splash of olive oil to a large frying pan over a medium heat. Roughly shred and add the turkey (if you’ve got the skin, add that too) and cook for 2 to 3 minutes, or until warmed through. Grate in the lime zest and stir in the chilli sauce, then reduce the heat to low and cook for a further 2 to 3 minutes, or until crisp and slightly caramelised.

Meanwhile, place the baguettes in the oven to warm through. Peel and add the garlic and most of the ginger to a pestle and mortar, then bash to a smooth paste with a pinch of salt and 2 to 3 tablespoons of extra virgin olive oil. Muddle in the mayo and the juice from the lime, then pick in the coriander leaves and stir to combine. Set aside.

To make the pickle, peel the carrot, then coarsely grate and add to a large bowl along with the cucumber and cabbage. Peel, finely chop and add the remaining ginger, then sprinkle over a pinch of salt and scrunch together with your hands to get rid of any excess liquid. Add 1 teaspoon of sesame oil, the soy and vinegar and toss well to combine.

Open out the warm baguettes, spread the chicken liver paté onto one side of each, then pile over the turkey and pickled veg. Finish with a dollop of lime-spiked mayo, then finely chop and scatter over the chilli (if using) along with the reserved coriander leaves. Press down slightly on the baguettes to close, then cut the banh mi into chunks and tuck in.

Pytt y Panna (Little Pieces in a Pan)
Recipe by Jamie Oliver at www.jamieoliver.com

“My take on Pytt y panna is a great way to use leftover meat and a beautiful meal in its own right ”

Serves: 6      Cooks in 35 Minutes      Difficulty: Super Easy

Ingredients
• 2 thick slices higher-welfare smoked bacon , or 6 rashers of higher-welfare smoked streaky bacon
• 2 quality smoked or regular sausages, cooked
• 300 g quality cooked brisket, or other leftover cooked meat
• 80 g salami, skin removed
• 2 small onions, peeled
• 3 large carrots, quartered
• 1 kg potatoes, scrubbed clean
• a few sprigs fresh rosemary and thyme , leaves picked
• sea salt
• freshly ground black pepper
• 4 quail’s eggs
• 1 jar dill pickles, to serve
• For the dressing
• 1 teaspoon good mustard
• 1 tablespoon good-quality cider vinegar
• 3 tablespoons extra virgin olive oil
• 1 small handful fresh chives, finely chopped
• 1 small handful fresh dill, roughly chopped
• 1 small handful fresh flat-leaf parsley, leaves picked

Method
For this recipe you will need 300 g quality cooked brisket, or other leftover cooked meat. If you don’t have any leftover cooked brisket: use pork belly instead – follow packet instructions (pack sizes will vary).

I wish I’d known about this dish earlier in my life, because it’s the sort of brilliant everyday dish I absolutely love. Essentially it’s a hash. Everyone I spoke to in Sweden seemed to have their preferred method of making theirs; this is mine. The one thing that seems to be consistent is that it usually involves using leftover meat and potatoes. The idea is to chop and slice all the ingredients into roughly 1–2cm cubes and add them to the pan as you go. So you’re prepping and frying until everything is beautifully cooked.

Swedes always serve this topped with a raw egg yolk. That might freak some people out, but you’ve got to get your head around it because the idea is that you toss it all up yourself and the yolk enriches the whole thing as it slowly gets cooked by the residual heat.

Heat a really wide shallow non-stick pan on a medium heat. Chop your bacon into small pieces and fry for 2 to 3 minutes so that the fat starts to render out. While that’s happening, chop up your sausage, brisket and salami into cubes, and add to the pan as you go. Do the same with the onions, carrots, potatoes and herbs. Keep stirring to make sure nothing catches, using your spoon to scrape all the goodness from the bottom of the pan. Turn the heat down if you think it’s cooking too fast. Have a taste to check the seasoning; the salt in the smoked meats will probably be enough, but add a pinch of salt and a good pinch of pepper if you think it needs it.

Keep stirring as it cooks and after about 20 minutes, once the potatoes and carrots have softened and everything looks delicious, make your dressing by putting all the dressing ingredients into a jar (reserving the dill flowers if you have them). Pour the dressing into the pan – the acidity will be fantastic with all that rich meat. Carefully separate the egg whites from their yolks and put them to one side. If you want to, leave the yolks in their shells so everyone can tip their own egg yolk into their dish and stir it through. That will give the dish a bit of a theatrical edge.

Divide your pytt y panna between the plates. Make a well in the top and add a yolk (or eggshell with a yolk in it) to each one. Load up a side plate with dill pickles, and roughly chop your dill flowers and scatter them over. The combination of meaty comforting hash, egg for sheen, dressing for acidity and herbs for freshness is insane. Go for it!
Featured image courtesy of Monique at Ambitious Kitchen

The post Christmas Leftover Recipes Guide appeared first on Guildford.

The White House
8 High Street

Starters include Roast Parsnip Soup, Ham Hock Terrine and Smoked Salmon. Mains include the traditional turkey, roast cod fillet and roast squash, pine nut & spinach wellington. Desserts include Christmas Pudding, treacle tart and White Chocolate & Blackberry Cheesecake.

Two courses for £18.95, three courses for £25.95
Book at http://www.whitehouseguildford.co.uk/christmas

Carlos Trattoria
Newlands Corner, Guildford

Starters include homemade onion soup, mozzarella with parma ham and roast pepper & rocket salad. As well as turkey, mains include baked seabass, mushroom risotto and fish of the day. Dessert choices include tiramisu, poached pear and zabaglione as well as Christmas pudding and sorbets.

Menu is priced at £17.95 for lunch, £20.95 Monday to Thursday Evenings and £23.95 Friday and Saturday evenings.

Carlo’s also offer Christmas Day lunch for £60 and Boxing Day Lunch for £30.50

Book at http://www.carlostrattoria.com/christmas

Loch Fyne Seafood and Grill
Centenary Hall, Chapel Street

Loch Fyne’s Christmas Party Menu cost £23.95 or £26.95 if you want a glass of Prosecco.

Starters include Potted Smoked Salmon, Game Terrine and Pan Fried Squid. Choices for main include sirloin steak, baked seabass and vegetable panache. For dessert choices include Rice Pudding, Clootie Pudding and Lemon Posset.

Loch Fyne also have a Christmas Day menu for £54.95

Full menu and booking at http://www.lochfyneseafoodandgrill.co.uk/locations/guildford

Olivo Ristorante Italiano
53 Quarry Street

Starters include Goat’s Cheese Tomino, Salmon Terrine. Mains include pan fried chicken breast with mushroom and stuffed pork shoulder. Desserts include Panna Cotta, tiramisu and strawberry & raspberry cheesecake.

Menu price unavailable at time of writing.

Book at www.olivo.co.uk

Bill’s
1 Angel Gate

There are two Christmas menus to choose from. The first costs £21.95 and dishes include pumpkin, lentil & coconut soup, crispy cod with savoy cabbage and sticky toffee pudding. The second menu costs £26.95 and starts off with a glass of fizz and bread with olives. Most of the dishes are the same as the first menu but there are extra fish dishes available.

Booking at https://bills-website.co.uk/restaurants/guildford/

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Ashuka Tandoori

Location: Epsom Road, Merrow, Guildford GU1 2RE
Opening hours: 12pm – 2.30pm, 6pm – 11pm

Rated as one of the top restaurants in Guildford on Tripadvisor, Ashuka Tandoori offer a wide range of traditional dishes, set meals and a take-away service

Website: http://ashukatandoori.co.uk/

The Cinnamon Tree

Location: Woodbridge Road, Guildford GU1 1DY
Opening hours: 12pm – 2.30pm, 6pm – 11.30pm

A wide range of traditional dishes including the chef’s Cinnamon Tree special – chicken stuffed with spiced vegetables in a medium curry sauce.

Website: http://www.thecinnamontree-guildford.com/

The Rose Valley

Location:  Chertsey Street, Guildford GU1 4HD
Opening hours: 12 – 2.30pm, 6pm – midnight

Long established and well respected, the Rose Valley has for over 51 years has prepared a wide range of the finest Indian-Bangladeshi Cuisine.

Website: http://www.therosevalley.co.uk

Red Rose

Location: Bellfields Road, Guildford GU1 1QG
Opening hours: 12pm – 2.30pm, 6pm – 11pm

Red Rose recreates traditional dishes from all twenty-two regions of India with fresh spices ground by hand.

Website: http://www.redroseguildford.com/

Maloncho

Location:  Epsom Road, Guildford GU1 3JT
Opening hours: 12pm – 2.30pm, 6pm to midnight

Truly authentic Indian cuisine with a selection of traditional and innovative new dishes.  Staff are willing to prepare some off-the-menu specials if there’s something that you would really like.

Website: http://www.maloncho-indian-restaurant.co.uk/

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The event was conceived by Guildford local Fred Eley and his brother-in-law Ben after a conversation about the street food phenomenon spreading through the country’s metropolis areas.

“We realised there was scope for a family friendly version in our own town of Guildford. We are both Guildford locals, family orientated and have some experience in events so we thought why not develop the concept and pitch it to the council. The council seemed to love it and gave us the go ahead.”

With help from his sister Robyn and her friend Lauren Westwood, Fred and Ben have created an event which will see the best of Surrey’s street food vendors offering their food, hoping to tantalise your tastebuds and perhaps introduce you to food you’ve never tasted before.

As well as the food there’s yoga and a Kids’ Corner with face painting and crafts. Music will be provided by some of Guildford’s best acoustic musicians in the Buskers’ Corner and DJs playing some ambient summer tunes.

The confirmed stalls are:

Indonesian Halal
Authentic Indonesian halal street food.

Grand Union Dining Den
A small family run business influenced by Mediterranean, North African and Middle Eastern cuisine.

Cacao Amélie
Chocolate packed with healthy benefits.

Sir & Madam
A variety of Thai specialities prepared by a husband & wife team.

Cantina El Burrito
Classic Mexican street food

Crescent City
New Orleans style Street Food.

Simple Franks
Street Food with influences of Texas and New Orleans cuisine.

Gorilla Kitchen
An al-fresco pizzeria serving pizza from a wood-fired oven.

Streetwise Gourmet Burgers
A variety of gourmet burgers and hot dogs.

Eat Italian
Delicious authentic Italian street food

La Mollina
A family-run business serving Spanish cuisine including Paella.

Ollo Foods
An award winning artisan producer of Indian pickles, sauces and ready meals.

Plum Honeychurch
Ice cream and sorbet made by artisan ice cream makers from Italy and Argentina.

Dylans Ice Cream
Fresh home-made ice cream from Hampshire.

Bar Players Cocktail Bit Bar
A team of experienced mixologists making all types of cocktail in a retrofitted horse trailer.

The Big Bar
Serving Pimms, beer, cider, wine and soft drinks.

The Street Food Picnic takes place between 12pm and 9pm. More information can be found at http://streetfoodpicnic.com/

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Deliveroo, the company which partners with restaurants to make normally restaurant-only cuisine into takeaways, has opened a new business arm in Guildford, and its list of restaurant partners in the area is growing rapidly. This innovative new service has an average delivery time of only 32 minutes, and charges a flat rate of a mere £2.50.

Deliveroo also has dedicated teams for catering work events or functions, to make sure busy meetings are catered for without a hitch.

The list of Guildford restaurants currently covered by Deliveroo includes:

Bombay Spice

GBK

CAU

Firefly Chargrill

Firefly Soul Station

Meat the Greek

ASK Italian

Burrito Loco

Tito’s Kitchen

Olivo

and

Zizzi

So the next time you want to eat out whilst staying in, order direct from Deliveroo.co.uk

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In the past four months, the pub has undergone a change of management and the new menu truly shows the changes in the making at the charming pub.

Pub manager, Bradley Marchant, said: “The big thing with the new menu is that we have some adventurous dishes that are in a safe zone.  We have actually got a few different ones on there: duck and waffles is a good one as the sweet waffle with the duck complement each other.

“We have a lot of regulars who have been coming here for years, so it’s actually a case of giving them more choice and something a bit different to try.”

The mood was set from the moment we walked into the pub, with decor that complimented its name throughout the interior. Also featured are cosy corners that offer privacy, yet the pub has an open feel, providing a charming atmosphere to enjoy a meal with family or friends.

The taster session for the summer menu saw trays with canapé, tables with the pub’s beer, cider and wine spread throughout.

Most impressive was the beef roast served by the chefs. The flavourful beef was cooked to a perfectly moist level, and was served with roast potatoes and Yorkshire pudding.

Marchant, who was brought in as manager four months back, said that they had based their new menu on feedback from regulars.

The menu now features the classic pub food like fish and chips burgers, but it has introduced new dishes such as the guinea fowl kiev, and duck and waffles, in addition to preserving fish dishes as their speciality.

Marchant said: “I know a lot of people don’t like cooking fish at home just because it is a bit more of a difficult thing to cook.  So we focus on the fish specials there and that is really popular.

“We also wanted people who wanted to try something new, so that is where the new, different dishes come into the picture.”

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The Weyside

Why not treat yourself and spend some time on the banks of the River Wey? There a couple of special events at the Weyside this Easter. You can visit them for Good Friday Fish Night, where they will be going with tradition and serving a delicious selection of fish.

Alternatively, head over on Easter Sunday for a classic Sunday roast. You can choose from roast sirloin of beef, Dingley Dell pork loin and stuffing or roast saddle of lamb with stuffing, apricot and apple jam. All of which are served with goose fat roast potatoes, roasted carrots & parsnips, a side of seasonal vegetables, home-made gravy and a Yorkshire pudding. There will also be Easter themed activities such as Easter egg decorating and crafts. To book a table visit the website: http://www.theweyside.co.uk/ or call 01483 568 024.

The Richard Onslow

The Richard Onslow will be serving the classic British Roast this Easter Sunday with lashings of gravy and lots of roasties. They will also be serving special chocolatey puddings to get in the mood for Easter. Call 01483 274922 to book a table or go online and book.

The Britannia

This Easter Sunday you can enjoy a traditional roast dinner at the Britannia where you can get a selection of freshly carved meat, served with roast potatoes, vegetables, home-made Yorkshire pudding and gravy – all for £9.95. Visit the website for more details or call 01483 572 160.

The Drummond

If you want a relaxing Easter Sunday, head over to the Drummond just outside Guildford Cricket Club and enjoy one of their popular Sunday roasts. Delight your stomach with succulent tender meats, fluffy Yorkshire puddings, roast potatoes and rich gravy. Or if you’re not into big lunches or just want a break from the usual, then relax on the sofas with a newspaper and a brilliantly blended Bloody Mary. Book online here.

The Red Lion

If you want a home away from home, then visit the Red Lion this Easter Sunday. They provide freshly prepared food as well as comfy sofas and chairs to relax in. You can get a two-course meal for £17.95, some of the highlights include: crayfish, John Ross smoked salmon and rocket cocktail, lemon and dill dressing; Rotisserie chicken, bacon and rosemary stuffing, chipolatas, roast potatoes and bread sauce. Call 01483 768497 to book in advance. Check out the website to see the full menu.

Enjoy your Easter!

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1. The King’s Head

Located just outside Guildford town centre is the picturesque pub The King’s Head who is pulling in local residents and visitors alike with their “legendary” Sunday roasts. They have a wide selection of roasts such as juicy, rare topside beef and succulent pork joints. All of which are accompanied by a giant Yorkshire pudding, duck fat roasted potatoes, gratin creamed leeks, swede mash, honey roasted parsnips, carrots and of course, a delicious meaty red wine gravy. For more information call 01483 568957 or email [email protected]

2. The Onslow Arms

This country-esque pub not only looks gorgeous inside and out, it also serves a great Sunday lunch! You’ll find the best of British produce here with Scotch beef, English lamb and free range pork as well as tender rotisserie chicken. All roasts are served with fresh vegetables Check out their full Sunday lunch menu here.

3. The Seahorse

For a great roast during the day or evening, head over to The Seahorse. They offer a delicious Sunday roast menu consisting of tender meats and a variety of vegetables. If you can’t choose between roast beef, pork or chicken, why not have all three? Their ‘Trio of Roasts’ meal is an absolute treat and leave you with a very satisfied stomach  All roast dinners are served with goose fat roasted potatoes, honey roasted parsnip, British cabbage & kale, carrots, Yorkshire puddings & gravy. You’re guaranteed to have a happy tum!

4. The Albany

If you’re on the lookout for high-quality food as well as a good deal, The Albany are sure to give you both. You can get a roast and a starter or dessert for just £12! Their award-winning roasts come with all the trimmings are the highlight of the menu. Choose from Sirloin of Surrey Farm Beef, Sussex Honey Roast Gammon with parsley sauce or Free Range Chicken Supreme. See their website for more details.

5. The Jolly Farmer

If you fancy a good old Sunday carvery then you’ll want The Jolly Farmer. They provide good quality food with a country inn vibe as well as excellent meats! You can choose from leg of pork, Aberdeen Angus top rump, turkey breast or even a vegan nut roast. Or why choose? Have a bit of everything! They’re all served with a range of fresh vegetables, cauliflower cheese, roast potatoes and Yorkshire puddings. Find out more here.

When you’re out and about in Guildford on a Sunday, do have a roast!

Samina Bhatti

Image by Colin Smith

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