What to do with Christmas leftovers
The festive season is often overflowing with generous feasting.
We lay out such lavish spreads that even Santa has to loosen his belt! By Boxing Day, the fridge is groaning with turkey, roast joints, vegetables, potatoes, sprouts and other bits and bobs. And we’re left with the annual conundrum: what do we do with all the leftovers?
Every year, we fall back on the classics – sandwiches, soups, curry, maybe a pie or even rissoles. All wonderful, all comforting ... but what if this year you sent your leftovers on holiday to different Asian countries?
From my kitchen to yours
In my cookbook, ‘Lilian’s Kitchen – Home Cook Food’, I celebrate Asian flavours that are vibrant, fresh and quick to prepare. Here, I’m sharing ideas that let you swap in Christmas leftovers for a delicious, creative twist.
What I love most about Asian cooking is its flexibility. In much of Asia, dishes were created not from abundance but from resourcefulness, making the most of what was on hand. Seasonings like soy sauce, fish sauce, sesame oil, lime, chilli, ginger and garlic are powerful flavour enhancers. They transform even the dullest leftover into something lively and full of character.
Here are some ideas to turn the post-Christmas slump into something exciting, colourful and irresistibly delicious. Don’t be afraid to experiment, think flavour profiles rather than strict recipes. The possibilities are endless.
SALADS
Thai Som Tum
The Brussels Sprout Redemption – nobody divides a room quite like the humble sprout. But if you’ve ever eaten a Thai Som Tum salad, you’ll know how ordinary vegetables can be transformed with just the right dressing.
Bash garlic and chili, then toss in finely sliced cooked or raw sprouts and cherry tomatoes. Bash lightly again, add roasted peanuts and the punchy dressing of lime juice, fish sauce and sugar. Delicious! The full recipe is on page 50. Simply swap the mango and green beans for sprouts.
Indonesian Gado Gado
Gado is an Indonesian word meaning “mix”. The name perfectly captures the dish’s simplicity and versatility: it’s essentially whatever vegetables and proteins you have on hand, tossed together with a creamy peanut sauce. Add a couple of boiled eggs to complete this colourful, flavour-packed melody. My light, no-cook peanut dressing can be found on page 42.
Bone Broth – Congee, Ramen & Pho
Turn your Christmas turkey carcass (and any bones from a ham joint) and leftover vegetables into a nourishing bone broth. Add freshly-chopped onion, ginger and garlic into a pot, cover with water and let it bubble gently for a couple of hours. The long simmer coaxes out collagen and sweetness from the bones and vegetables, transforming what might have gone in the bin into a rich, golden stock.
This broth becomes the perfect base for Chinese Congee, where rice slowly cooks until silky and smooth, or pour it piping hot over noodles for a deeply comforting bowl of Japanese Ramen. Top with shredded leftover turkey (and ham), fresh greens, and a drizzle of soy and sesame oil. It’s a beautiful way to stretch the festive table even further, turning scraps into nourishing meals that warm the body and soothe the soul.
For lovers of Vietnamese Pho, you can make a fragrant noodle broth with just a few extra aromatics. Cut an onion in half and char it in a dry pan along with thick slices of ginger. Then add cinnamon sticks, star anise, cardamom pods, coriander seeds and a few cloves in the same pan and toast until fragrant. Add everything to your pot of bones and cover with water. To keep the flavour authentic, only carrots and daikon (or any radishes you have knocking about) are added to Pho stock – nothing more. Simple, clean and aromatic.
LITTLE PARCELS
Spring rolls
One of the easiest and most satisfying ways to turn leftovers into something completely new. They’re crunchy, tasty and endlessly flexible – exactly the kind of dish that makes you forget you’re eating leftovers at all. Slice any combination of leftover vegetables and meat finely.
For Chinese-style spring rolls: stir-fry the filling with garlic, a splash of soy sauce, oyster sauce, or a little hoisin if you want deeper richness, and a pinch of white pepper.
For Thai-style spring rolls: swap the sauces for a spoon of Thai red curry paste and a tablespoon of coconut cream.
For a sweet spring roll, mush up Christmas pudding or fruitcake with some thick custard.
Let the filling cool completely (to prevent soggy rolls).
Use spring roll wrappers (usually frozen, from Asian shops or online). For a gluten free option, use Vietnamese rice paper.
Place a spoonful of filling on the wrapper, fold the sides in, and roll tightly. Seal the edge with a little beaten egg.
Deep-fry in vegetable oil until golden and crisp. Or spray with oil and air-fry or bake in the oven at high heat for a lighter version. You can freeze them uncooked for New Year entertaining, cook straight from frozen.
Malaysian curry puffs
In my recipe on page 34, using leftover roast potatoes in the filling actually gives the filling an even deeper and richer flavour.
Chinese dumplings
Finely chop your turkey, ham or roast vegetables, then stir in grated garlic, ginger, spring onions, a splash of soy sauce and a little sesame oil for extra aroma.
Spoon the mixture into dumpling wrappers, fold and seal carefully with a dap of water, and cook however you like: steam for tender dumplings or pan-fry for crispy bottoms. Serve with a dipping sauce of soy and rice vinegar; I love adding thin strips of fresh ginger for extra zing.
Chili dumplings is another of my personal favourites – simply toss boiled dumplings in chili oil for a bold and utterly addictive dish. My quick and easy chili oil recipe can be found on page 70.
Curry – Thai green and Indian
Leftover turkey is perfect for curry, it soaks up flavours brilliantly. Use it in a delicious Thai green curry or make an Indian curry using the spices and method from my Chickpea Curry on page 34.
Take your leftovers on holiday
So, give your leftovers a new identity. Let them travel from Bury St Edmunds to Bangkok, Ipswich to Indonesia, Suffolk to Singapore. . . all without leaving your kitchen.
Here are other dishes to explore:
Chinese Beef in Black Bean Sauce (page 80) – using roast beef.
Golden Egg Fried Rice (page 84) – add leftover protein and vegetables.
Singapore Drunken Noodles (page 20) – use roast beef or turkey.
For a gluten free noodle dish, try the iconic Korean Japchae – chewy noodles made from sweet potato. The recipe is on page 102.
Struggling to buy for someone who already has everything?
Give them a foodie experience they’ll never forget! From Lilian’s Kitchen Cooking Classes and Private Dining Experiences to my bestselling cookbook, each gift opens the door to a world of flavour, colour and aroma.
This Christmas, give a gift that truly delights and keeps on giving. Perfect for anyone who loves to eat, cook and explore bold Asian flavours!
Merry Christmas!
Wishing you a festive season full of good food, good company and joyful cooking.
Private chef Lilian Hiw
Author of Lilian’s Kitchen Home Cooked Food
Visit lilianskitchen.co.uk
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