I think I love the leftovers from Christmas Day more than the lunch/dinner itself. I don’t make a massive effort on Boxing Day, apart from throwing together a couple of tasty salads to go with cold turkey and ham. After that though, one needs to be a bit creative to avoid moans of “not turkey AGAIN”. This year, steering clear of the ubiquitous curry I have whipped up a twist on the Italian classic- turkey tonnato, no less. Put 120g tin drained tuna in a food processor with 100ml mayonnaise, 90ml crème fraiche, 4 anchovies and the juice of ½ lemon. Blend until smooth and season with a little salt and ground black pepper. Spoon over some thinly sliced turkey and decorate with caperberries.
Drowning under Stilton? Make little turnovers using a 320g sheet of puff pastry, 90g crumbled Stilton mixed with 50g cream cheese and either some leftover chutney (my quince chutney goes very well with blue cheese) or cranberry sauce. Cut six 12cm rounds out of the pastry, put a good tablespoon of the cheese mixture in the centre. Top with a teaspoon of chutney or cranberry sauce and brush the edges of the pastry with a little beaten egg. Bring the edges up together and pinch to seal. Brush with a little more egg and place on a baking tray. Cook in a pre-heated oven 200˚c, fan oven 180˚c, mark 6 for about 18-20 minutes until puffed and golden brown.