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This is Nottingham --
LAST year we Brits binned the equivalent of two million turkeys, five million Christmas puddings and 74 million mince pies.
At a time when reducing food waste is high on the environmental agenda, cooks can help by turning leftovers into a festive Boxing Day family feast.
Dan Burridge, head chef at Hart's in Nottingham, suggests making a Christmas turkey pizza.
He says: "I made this for our staff meal after Christmas last year. It's a fun and tasty way of using up all kinds of leftovers, and a great way of getting the kids involved in the kitchen."
Buy a ready-made base or make your own and add a festive twist by mixing some cranberry sauce in with the tomato mix for the base.
Top with whatever you have left over from the day before: turkey, stuffing, bacon, cheese and chestnuts and top off with deep fried sage leaves.
A turkey curry is another popular way of using up meat from yesterday's bird (see panel for recipe).
Dan says: "It's always a favourite. A spicy curry is often a welcome change after all the rich food we consume on Christmas Day. This one uses plenty of dried fruit to give a real sweetness."
For other recipes check out the Love Food Hate Waste website which is packed with tips like turning anything left over from Christmas dinner into bubble and squeak.
Thinly slice onion and bacon and add leftover roast potatoes (crush slightly) ham, turkey, sausages, sprouts and any other vegetables.
Fry for about 10 minutes, stirring continuously. Add a beaten egg if you like and cook until piping hot.
Crumble in any leftover cheese and chopped herbs and serve.
It's not just the mains that can be turned into a new concoction for Boxing Day. Christmas pudding can be used to make ice cream by mixing 125g of pud with 150ml of chilled custard and 150ml of whipped double cream.
Freeze in a Tupperware container and stir every half hour until the required consistency. Add a little leftover brandy or rum for a softer freeze.
Or slice cold Christmas pudding and fry in a little butter until hot, then serve with cream.
More ideas can be found at www.lovefoodhatewaste.com
If you have over-bought on the cheese, it is possible to freeze certain types such as Cheddar and Stilton, produced by Notts dairies at Colston Bassett or Cropwell Bishop.
Nigel White, secretary of the British Cheese Board, says: "If you have leftover cheese, pop it in the freezer. It will last for ages and defrost quickly."
Cut Stilton into 250g pieces, wrap in foil and put in the freezer – it will keep for a couple of months. Defrost it in the fridge and it will keep its shape.
With hard cheese like Cheddar the dense nature of the cheese means the ice crystals force the cheese apart, so when it defrosts it becomes crumbly.
You can solve this problem by grating hard cheeses prior to freezing, then defrosting before use.
Soft cheeses such as Brie and Camembert need to be used up, so visit www.britishcheese.com for tempting recipes such as British Brie and roasted vegetable pie and goat's cheese risotto cakes with butternut cream sauce, roasted squash and toasted pinenuts.
We waste 4.2 million tonnes of perfectly good food and drink every year in the UK.
This is equivalent to the average household throwing away a shocking six meals a week.
With a little planning and creativity in the kitchen to use up leftovers, it could save the average family with children £700 a year.
Kevin Parker, spokesman for refuse collector Veolia Environmental Services, says: "When we throw away good food, we also throw away the water that's been used to grow and produce it.
"It takes 100 buckets of water just to produce just one loaf of bread.
"When we open the dustbin lid, it's important to remember the effort and energy that goes into bringing the food to our tables."
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Turkey Curry Ingredients: 1 teaspoon ground coriander 2 teaspoon ground cumin 1 teaspoon turmeric 1-3 teaspoon chilli powder (to taste) 1 teaspoon garam masala 2 large onions 2-4 red chillies, finely chopped 2cm fresh ginger, peeled and grated 2-3 garlic cloves, peeled and finely chopped 400g ripe tomatoes, chopped 100g sultanas 100g dried apricots 500g leftover turkey Method: 1. Heat some vegetable oil and cook the onions over a low heat until they are soft. 2. Add the chillies, garlic and ginger and cook for 2-3 minutes. 3. Add the spices and cook for a further minute. 4. Add the chopped tomatoes and gradually add 300ml water. 5. Add the sultanas, apricots and turkey and bring to the boil. Turn down the heat, cover and simmer for about 20 minutes, adding more water if it becomes dry. Stir occasionally to make sure it doesn't stick.
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This easy recipe from www.britishcheese.com is a great way to use up any of that leftover cheese. It's quick to make, suitable for vegetarians and costs just £1.25 per serving. Serves 4 Ingredients 350g tagliatelle or linguine 150g asparagus, cut into short lengths 2 tsp olive oil 6 spring onions, finely chopped 1 garlic clove, crushed 25g dried breadcrumbs 12 cherry tomatoes, halved 1 tsp finely grated lemon zest 100g half-fat crème fraiche 100g Stilton cheese, broken into small chunks Freshly ground black pepper Basil leaves, to garnish Method 1. Cook the tagliatelle or linguine in a large saucepan of boiling water for 10-12 minutes, or according to pack instructions, adding the asparagus for the final 2-3 minutes. 2. At the same time, heat the olive oil in a non-stick frying pan and add the spring onions and garlic. Cook over a low heat, stirring often, for 3-4 minutes. Add the breadcrumbs and stir over the heat for about 30 seconds. Set aside. 3. When the pasta and asparagus is cooked, drain well, then return to the saucepan and add the tomatoes, lemon zest, crème fraiche and Stilton. Heat for 2-3 minutes, then share between 4 plates and sprinkle the breadcrumb mixture on top. Season with pepper and basil garnish. Reported by This is 26 minutes ago.
Clik here to view.
This is Nottingham --LAST year we Brits binned the equivalent of two million turkeys, five million Christmas puddings and 74 million mince pies.
At a time when reducing food waste is high on the environmental agenda, cooks can help by turning leftovers into a festive Boxing Day family feast.
Dan Burridge, head chef at Hart's in Nottingham, suggests making a Christmas turkey pizza.
He says: "I made this for our staff meal after Christmas last year. It's a fun and tasty way of using up all kinds of leftovers, and a great way of getting the kids involved in the kitchen."
Buy a ready-made base or make your own and add a festive twist by mixing some cranberry sauce in with the tomato mix for the base.
Top with whatever you have left over from the day before: turkey, stuffing, bacon, cheese and chestnuts and top off with deep fried sage leaves.
A turkey curry is another popular way of using up meat from yesterday's bird (see panel for recipe).
Dan says: "It's always a favourite. A spicy curry is often a welcome change after all the rich food we consume on Christmas Day. This one uses plenty of dried fruit to give a real sweetness."
For other recipes check out the Love Food Hate Waste website which is packed with tips like turning anything left over from Christmas dinner into bubble and squeak.
Thinly slice onion and bacon and add leftover roast potatoes (crush slightly) ham, turkey, sausages, sprouts and any other vegetables.
Fry for about 10 minutes, stirring continuously. Add a beaten egg if you like and cook until piping hot.
Crumble in any leftover cheese and chopped herbs and serve.
It's not just the mains that can be turned into a new concoction for Boxing Day. Christmas pudding can be used to make ice cream by mixing 125g of pud with 150ml of chilled custard and 150ml of whipped double cream.
Freeze in a Tupperware container and stir every half hour until the required consistency. Add a little leftover brandy or rum for a softer freeze.
Or slice cold Christmas pudding and fry in a little butter until hot, then serve with cream.
More ideas can be found at www.lovefoodhatewaste.com
If you have over-bought on the cheese, it is possible to freeze certain types such as Cheddar and Stilton, produced by Notts dairies at Colston Bassett or Cropwell Bishop.
Nigel White, secretary of the British Cheese Board, says: "If you have leftover cheese, pop it in the freezer. It will last for ages and defrost quickly."
Cut Stilton into 250g pieces, wrap in foil and put in the freezer – it will keep for a couple of months. Defrost it in the fridge and it will keep its shape.
With hard cheese like Cheddar the dense nature of the cheese means the ice crystals force the cheese apart, so when it defrosts it becomes crumbly.
You can solve this problem by grating hard cheeses prior to freezing, then defrosting before use.
Soft cheeses such as Brie and Camembert need to be used up, so visit www.britishcheese.com for tempting recipes such as British Brie and roasted vegetable pie and goat's cheese risotto cakes with butternut cream sauce, roasted squash and toasted pinenuts.
We waste 4.2 million tonnes of perfectly good food and drink every year in the UK.
This is equivalent to the average household throwing away a shocking six meals a week.
With a little planning and creativity in the kitchen to use up leftovers, it could save the average family with children £700 a year.
Kevin Parker, spokesman for refuse collector Veolia Environmental Services, says: "When we throw away good food, we also throw away the water that's been used to grow and produce it.
"It takes 100 buckets of water just to produce just one loaf of bread.
"When we open the dustbin lid, it's important to remember the effort and energy that goes into bringing the food to our tables."
--------------------
Turkey Curry Ingredients: 1 teaspoon ground coriander 2 teaspoon ground cumin 1 teaspoon turmeric 1-3 teaspoon chilli powder (to taste) 1 teaspoon garam masala 2 large onions 2-4 red chillies, finely chopped 2cm fresh ginger, peeled and grated 2-3 garlic cloves, peeled and finely chopped 400g ripe tomatoes, chopped 100g sultanas 100g dried apricots 500g leftover turkey Method: 1. Heat some vegetable oil and cook the onions over a low heat until they are soft. 2. Add the chillies, garlic and ginger and cook for 2-3 minutes. 3. Add the spices and cook for a further minute. 4. Add the chopped tomatoes and gradually add 300ml water. 5. Add the sultanas, apricots and turkey and bring to the boil. Turn down the heat, cover and simmer for about 20 minutes, adding more water if it becomes dry. Stir occasionally to make sure it doesn't stick.
--------------------
This easy recipe from www.britishcheese.com is a great way to use up any of that leftover cheese. It's quick to make, suitable for vegetarians and costs just £1.25 per serving. Serves 4 Ingredients 350g tagliatelle or linguine 150g asparagus, cut into short lengths 2 tsp olive oil 6 spring onions, finely chopped 1 garlic clove, crushed 25g dried breadcrumbs 12 cherry tomatoes, halved 1 tsp finely grated lemon zest 100g half-fat crème fraiche 100g Stilton cheese, broken into small chunks Freshly ground black pepper Basil leaves, to garnish Method 1. Cook the tagliatelle or linguine in a large saucepan of boiling water for 10-12 minutes, or according to pack instructions, adding the asparagus for the final 2-3 minutes. 2. At the same time, heat the olive oil in a non-stick frying pan and add the spring onions and garlic. Cook over a low heat, stirring often, for 3-4 minutes. Add the breadcrumbs and stir over the heat for about 30 seconds. Set aside. 3. When the pasta and asparagus is cooked, drain well, then return to the saucepan and add the tomatoes, lemon zest, crème fraiche and Stilton. Heat for 2-3 minutes, then share between 4 plates and sprinkle the breadcrumb mixture on top. Season with pepper and basil garnish. Reported by This is 26 minutes ago.