Great British Food - Christmas 2025

Roast potatoes Lasts in the fridge: Two to three days. If you’re lucky enough to have leftover roast potatoes in the fridge, well done you. For an easy snack, pop them in a greased baking tin in a single layer, crush gently with the bottom of a mug, and crisp them up in a hot oven. Top with a tin or two of beans, cheese, cracked eggs, and perhaps some frazzled bacon or leftover pigs in blankets, and return to the oven until bubbling for a delectable brunch dish. Or you could even top with our turkey burrito recipe, finishing with a layer of cheese and adding dollops of sour cream, guacamole or salsa as it comes out of the oven. Another canny use is to take your spuds to Sweden... Pyttipanna This absolutely lends itself to clearing out the Christmas fridge. There are no hard and fast rules. All you need do is chop the components into 1.5-2cm pieces and fry them together until hot, serving with your favourite sauces on the side. Take leftover roast potatoes as your base, adding chopped leftover greens and veg, parsnips, turkey, ham, pickles and sausages. Serve for breakfast topped with a fried egg. Christmas pudding Lasts in the fridge: Up to four days. A solid favourite way of ours to snuffle up the last of the Christmas pud is sloshing it with a little brandy and frying it in brandy butter. It can also be crumbled and whipped into a vanilla ice cream base. As retro desserts are having a comeback, we’ll be using it to make baby baked Alaskas... Baby baked Alaskas Line the bases of a cupcake tin, and press leftover Christmas pudding into the bottom, pressing along the edges so the mixture goes up the sides a little. It should be no thicker than 1cm all over. Spoon in some marmalade or jam if you like, top with a scoop of ice cream, and pop the tray in the freezer for at least four hours. Before you’re ready to serve, make the Italian meringue. Melt 100g caster sugar and a couple of tablespoons of water in a pan over a low heat. Don’t stir, but keep an eye on it. You want the sugar to melt. In the meantime, loosely beat 50g egg whites in a scrupulously clean bowl until frothy. Once the sugar has fully dissolved, turn up the heat and bubble until a sugar thermometer reaches 121 º C. Begin whisking the egg whites again, and slowly pour over the sugar mix. Whisk on the highest speed until the mixture is thick, rises in peaks and is cooled. Heat the oven to 220 º C. Pipe your puddings all over with the meringue, ensuring a good seal, and bake for six minutes. Alternatively, finish with a cook’s blow torch, running the flame across the meringue to make the surface golden. Eat immediately. 109 greatbr i t i shfoodawards.com LEFTOVERS