Great British Food Christmas 2024

1 TURKEY & STUFFING CROQUETAS In a jug combine 250ml chicken stock and 250ml milk and set aside. Fry a finely chopped small onion in a touch of oil until very soft but not coloured. Add 60g unsalted butter and melt. Beat in 100g plain flour. When it forms a ball, slowly add the stock/milk mixture and cook on low, constantly whisking, until you have a smooth mixture the texture of loose mashed potatoes. Add 150g shredded cooked turkey and a handful of chopped leftover stuffing. Season to taste. Spread on a clingfilm-lined plate and cool. Form tablespoons of the mix into small sausage shapes, dip in beaten egg, and then in breadcrumbs. Deep fry until golden. Serve straight away. 5 WAYS WITH... Everyone knows the verybest bit of Christmas is devouring leftovers fromthe fridge.Here’s some inspiration tohelpyou make themost of the remnants fromthe big day LEFTOVERS 2 FRUIT & NUT SALAMI Melt 85g unsalted butter and 350g dark chocolate. Pour into a large mixing bowl. Add 100gmixed leftover nuts, roughly chopped, 75gmixed dried fruit, 4 biscuits of your choice broken into small pieces, 50ml cold coffee, and the zest of 1 orange. Allow to cool slightly. Cut two large pieces of clingfilm and split the mix between them evenly, forming a sausage shape. Roll each one up tightly into an even sausage, about 7 inches long. Secure the ends and place in the fridge overnight. Unwrap, sprinkle with icing sugar, and tie with food safe string. 3 PANETTONE & BOURBON PUDDINGS Grease a 12-hole muffin tin very well. Whisk together 120ml milk, 150ml double cream, 2 large eggs, 1 teaspoon vanilla extract, 2 tablespoons of caster sugar and 2 tablespoons of bourbon or dark rum. Tear 400g chocolate panettone into pieces and stir into the mix. Spoon into the prepared tin and bake for 15 minutes. Serve warm. 4 CHRISTMAS PUDDING SCONES Combine 450g self-raising flour, 2 teaspoons of baking powder, 60g light brown sugar, 1 teaspoon of cinnamon and the zest of one orange in a bowl. Add 100ml vegetable oil or soft butter and rub together into crumbs. Mix in 2 large eggs, a splash of white wine vinegar, and 100-150g crumbled leftover Christmas pudding. Add 300-350ml milk until you have a soft, but not wet, dough. Rest for 30minutes. Heat the oven to 220⁰C. Line two baking sheets. On a floured surface roll the dough to 1in thick. Cut out 5cm circles and place on the sheets. Brush with beaten egg just on top. Bake for 12 to 14minutes. 5 SALTED CARAMEL LIQUEUR FUDGE Grease and line a 20cm square tin. Combine 125ml evaporatedmilk, 220g light brown sugar, 220g caster sugar and 175g unsalted butter in a heavy bottomed pan. Cook on low until the sugar is dissolved. Bring to the boil, stirring all the time, until you reach the soft ball stage (around 112-114⁰C). Remove from the heat and carefully add 1 tsp vanilla extract, 120ml Irish cream liqueur and 280g sifted icing sugar. Beat with an electric whisk until thick and lukewarm. Spoon into your tin and cool overnight before cutting into pieces. 35 greatbr i t i shfoodawards.com RECI PES | LEFTOVERS