Don’t go cold turkey on your Christmas leftovers

Published: Sunday 21st December 2014 by The News Editor

Comments (1)

Whether you break the wishbone at the Christmas table or take turns to have a ceremonial carve, it’s likely that a roasted turkey will be the jewel in your Christmas dinner crown.

Reports indicate that the average cost of the festive lunchtime feast is down 5% this year.

So there’s even more reason to peel your parsnips and get stuffed – with all the juicy trimmings, that is – to celebrate the fact our favourite meal can now boast being great value for money, too. Or, at least it would be value for money – if we didn’t waste so much of it.

Research by Unilever’s , hopes to raise awareness of the paradox between food waste and food poverty in the UK.

It shows that we Brits will chuck out the equivalent of 263,000 turkeys, 17.2 million Brussels sprouts and 740,000 Christmas puds during the festive season.

Then there’s the 11.9 million carrots, 11.3 million roast potatoes and 10.9 million parsnips, which add up to the equivalent of an estimated 4.2 million Christmas dinners going to waste.

And when you take into account that we spend a whopping average of £112 on food for the big day, between us, that’s a colossal £64m in waste. Enough to keep us all in Quality Street until the New Year.

While it sounds logical to buy less and use up any leftovers, the unappetising reality for many of us is another round of turkey and stuffing sandwiches on Boxing Day.

So what can we do about it?

Before you start buttering that bread, help and inspiration is at hand.

With an estimated 7.9 million slices of turkey going spare after our main meal, there’s plenty of scope for getting creative.

To keep your leftovers fresh, the campaign suggests wrapping them up, keeping them in the fridge and scoffing them within two days.

If you’ve had your fill of stuffing to last you until Christmas 2015, you can chop up your roast dinner and freeze it to use as a delicious pie or soup filling at a later date.

So rather than scrape your dinner in the bin this Christmas, or prepare yourself for more sarnies, take a nod from the following recipe. It will help ensure that you make the most out of your Christmas meal…

Turkey and potato curry

(Serves 4)

1tbsp sunflower oil

1 large onion, thickly sliced

1 green pepper, deseeded and chopped

2tbsp curry paste (or gluten-free alternative)

2 garlic cloves, crushed

400g can chopped tomatoes

300g leftover turkey, diced

300g leftover cooked potatoes (either boiled or roast), diced

2tbsp mango chutney

Salt and pepper

Small pack coriander, roughly chopped

Rice or naan bread, to serve

Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for three to four minutes until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another one to two minutes. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for five minutes.

Turn the heat down, stir in the turkey and potatoes, and cook for another two to three minutes, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

Copyright Press Association 2014 (#ClearAPlate campaign)

Published: Sunday 21st December 2014 by The News Editor

Comments (1)
  • Kevin Marshall

    What a grouch ! Chrismas is all about excess ,excess buying,indulging and waste,
    so what if stuff is chucked out
    it’s the British way.:-)

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