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YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food 6 delicious recipes to use up your Christmas leftovers By You Magazine - December 29, 2019 Luxe up your Christmas leftovers with these quick-fix crowd-pleasing suppers and speedy party bites from YOU’s Annie Bell. 6 ways to use up Christmas leftovers Celery and apple soup Chris Alack SERVES 4 2 heads of celery 25g unsalted butter 1 onion, peeled and chopped 1 eating apple (approx 150g), peeled, cored and diced 150ml white wine 600ml turkey or vegetable stock sea salt and black pepper 3 heaped tbsp finely snipped chives 4 tsp crème fraîche 1. Slice the celery hearts and stalks that would be tender enough to eat raw, and keep the rest for the stockpot – you should have 400g-500g in total. 2. Melt the butter in a large pan over a medium-low heat and fry the celery and onion for about 10 minutes until softened, glossy and starting to colour, stirring occasionally. Stir in the apple, add the wine and simmer until well reduced, then add the stock and some seasoning. Bring to the boil, cover and simmer for 10 minutes. 3. Pour most of the liquid into a large bowl through a sieve and liquidise the remaining vegetables in batches in a blender, very thoroughly to break up any fibres. Stir this back in with the rest of the stock and add 2 tablespoons of the chives. Serve with a teaspoon of crème fraîche in the centre, and one of the trimmings (below), with the remaining chives scattered over the top. THE TRIMMINGS Turkey Pile 100g finely shredded cooked turkey in the centre of the soup on top of the crème fraîche. Cheese Scatter 75g crumbled stilton, lancashire or goat’s cheese and 40g finely chopped walnuts over the soup. Seafood Pile 100g thin strips of smoked salmon or crabmeat in the centre of the soup on top of the crème fraîche. TIP You can make the soup in advance and freeze it. Salmon parcels Chris Alack SERVES 4 PARCELS 20g unsalted butter 300g leeks (trimmed weight), halved lengthways, thinly sliced sea salt and black pepper 4 x 125g skinned salmon fillets 2 x 320g sheets all-butter puff pastry plain flour for dusting 1 heaped tsp dijon mustard 1 egg yolk blended with 1 tbsp water SAUCE 1 x 150g tub soured cream 2 tbsp nonpareille capers, rinsed and finely chopped 1 heaped tbsp finely chopped flat-leaf parsley, plus extra to serve 1. Melt the butter in a large nonstick frying pan over a medium heat. Add the leeks, season and fry for 7-8 minutes until silky and just starting to colour, then transfer to a bowl and leave to cool. 2. Preheat the oven to 220C/200C fan/gas 7. Ideally you want quite wide, chunky salmon fillets. If they are longer than 12cm, trim the thinnest section and lay this trimming over the thin end. 3. Unroll the pastry sheets on to a lightly floured work surface with the long sides facing you, and cut them in half across. Smear a little mustard, the length of each salmon fillet, down the centre of the pastry and pile the leeks on top. Season the salmon fillets on either side then lay on top of the leeks. Trim the pastry sides so there is enough to wrap the fillets up with 1cm overlap. Bring one side of the pastry over the top, brush the edge with the egg wash and bring the opposite side over to form a parcel. If needed, trim the ends leaving 1cm, brush with the egg wash and turn in. 4. Place seam-downwards on a nonstick baking sheet. Brush the top and sides with the egg wash, score the top to create a diamond pattern and brush again. Chill until required. 5. Combine all the ingredients for the sauce with a little salt in a small bowl, cover and chill. Both the parcels and the sauce can be made a day in advance. 6. Bake for 25 minutes and accompany with the sauce plus extra parsley. Penne with spinach two ways Chris Alack SERVES 4 400g penne 3 garlic cloves, peeled and sliced 500g spinach 4 tbsp extra virgin olive oil, plus extra to serve 100g freshly grated parmesan, plus extra to serve sea salt and black pepper freshly grated nutmeg 250g thinly sliced cooked turkey or cooked roast ham 1. Bring two large pans of salted water to the boil. Add the penne to one and cook according to the packet instructions until it is al dente, then drain it in a sieve. 2. At the same time, add the garlic and spinach to the other pan and cook for 2 minutes. Drain using a colander then press out the excess water (don’t squeeze it dry) and purée in a blender with the oil, parmesan, seasoning and nutmeg. 3. Return this to the pan, stir in the turkey or ham and gently heat through. Add the pasta and toss. Serve with the extra parmesan scattered over and a drizzle of oil. Salmon blinis two ways Chris Alack 1. Spread 12 warm blinis with cream cheese (40g total), drape a sliver of smoked salmon (90g total) on top, squeeze over a little lemon juice then scatter over a few finely chopped capers and finely chopped chives. Dust with cayenne pepper. 2. Dollop 12 warm blinis with half a teaspoon each of soured cream then drop half a teaspoon of salmon roe on top of each one. Scatter over a little finely chopped dill. Roast turkey breast with porcini stuffing Chris Alack SERVES 6 STUFFING 70g unsalted butter 2 leeks (200g-250g trimmed weight), halved lengthways and sliced sea salt and black pepper 15g dried porcini, soaked in 300ml boiling water for 15 minutes 2 tbsp coarsely chopped flat-leaf parsley finely grated zest of 1 lemon, plus a squeeze of juice 60g wholemeal breadcrumbs 1 medium egg yolk TURKEY AND GRAVY 1.5kg turkey breast (skin on), boned and rolled 6 tbsp port 300ml rich chicken stock 1. For the stuffing, melt 20g of the butter in a large nonstick frying pan over a medium heat. Add the leeks and season then fry for 6-8 minutes, stirring occasionally, until they are soft and lightly coloured. Transfer to a bowl. 2. Drain and finely chop the porcini, reserving the liquor. Stir them and the remaining stuffing ingredients into the leeks then blend using a wooden spoon. The stuffing can be prepared to this point several hours in advance, in which case cover and set it aside in a cool place. 3. Preheat the oven to 210C/190C fan/ gas 6 1/2. Remove the string binding the turkey breast and slip off the ties, (if they are elasticated, save for later). Lay the turkey breast skin-down on a board. Open out the pocket of the breast, season, then pack the stuffing down the centre of the cavity. Fold the sides of the breast over the stuffing and tie it up again. The turkey can be prepared a day in advance and chilled. 4. Calculate the cooking time at 18 minutes per 500g (including the weight of the stuffing). Season the breast on both sides and place skin-side up in a roasting dish that holds it snugly. Dot with the remaining butter, pour over the reserved porcini soaking liquor (discarding any grit) and roast, basting the joint a couple of times while cooking, adding a drop more water or chicken stock to the dish if the juices get too syrupy. 5. Transfer the joint and any stuffing on the bottom of the dish to a warm carving platter, loosely cover with foil then leave to rest for 20 minutes. 6. Skim any excess fat from the roasting dish, add the port and simmer to reduce by half, scraping up all the sticky bits. Blend in the stock and simmer for a few minutes until it tastes nice and rich, seasoning if necessary. 7. Cut off the strings and slice the turkey, adding any juices given out to the gravy, then pass the gravy through a sieve. Two-in-one roast veg Chris Alack SERVES 6 600g parsnips, trimmed, peeled and cut into slim wedges or chunky chips 600g sprouts, trimmed and halved 60g unsalted butter, melted sea salt and black pepper 2 tsp runny honey 1 tsp cider vinegar 1. Preheat the oven to 210C/ 190C fan/gas 6.. Bring two large pans of salted water to the boil. Cook the parsnips in one pan for 6 minutes, the sprouts for 3 minutes in the other. Drain them separately in a colander and leave for a few minutes to steam dry. Arrange the parsnips over the base of a large roasting pan, drizzle over half the butter, season and gently toss to coat them. Combine the honey and vinegar, drizzle over the parsnips and mix again. 2. Roast for 15 minutes then pile the sprouts on top. Drizzle over the remaining butter, season then mix into the parsnips and turn them with a spatula. Roast for 35-40 minutes until golden, turning them halfway through. NB Cooking times may vary depending on how many dishes you have in the oven. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. 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