So the presents are opened, and the festivities are over but we’re probably all still left with plenty of turkey.
If that’s the case for you, then here’s some hints from award-winning chef Robert Stordy on what to do with your leftovers.
And here’s a recipe for you to try too.
Turkey and Mediterranean vegetable tagine serves 4 with smoked garlic and olive cous cous
1 Medium onion finely chopped
2-3 cloves garlic, finely chopped
1 red pepper cut into about 2cm dice 1 small aubergine cut into about 2cm dice
50ml olive oil 4 tsp ras el hanout 350ml chicken/turkey stock 30ml honey 350g large dice/chunks cooked turkey
100g dried apricots, roughly chopped 50g sultanas 100g courgettes cut into about 2cm dice 30 flaked almonds toasted Fresh lemon juice 1 tbs chopped coriander 1 tsp chopped mint
1) Heat a frying pan with half the oil and sweat the onions, garlic and peppers for about 5mins. remove and place into a casserole dish or tagine 2) Add the stock, apricots and sultanas, bring to the boil and cover allow to stew gently for about 10mins
3) Add the courgettes and the aubergine and simmer for a further 5mins.
4) Check the seasoning, add the diced turkey and simmer gently for a further 10mins
5) Add the lemon juice, chopped coriander, and mint, sprinkle the almonds on top