We’re often in such a mad rush around Christmas time that we don’t even spare a thought on what we’re going to be eating between Boxing Day and New Year’s Eve. But after we’ve tackled the turkey and – of course – realised there’s an awful lot left over, we’re hardly in the right frame of mind to suddenly start thinking of ingenious ways to make the most of it. However, with a little forward planning, you can stop the turkey from being forgotten about, drying out and eventually being thrown away.
‘When Christmas lunch is over, you’re often left with a mountain of leftover turkey meat – not to mention the carcass, staring you in the face,’ says Steve Smith, head chef at Bohemia in Jersey. ‘You might be in a post-dinner food coma, but try not to just shove some cling film over the whole thing and heave it into the back of your fridge. Here are my top five tips for turning that meat into something worth fighting over.’