"I like to stay home, shut off from the world and do as little as possible for as long as possible. Eat all the food, embrace all the leftovers and be creative with whatever's in the kitchen. After the big day, I like to turn leftovers into some sort of pie: they're forgiving and malleable and work with whatever you have hanging about. This leftovers pie from Tom Hunt and this turkey and ham pie from Felicity Cloake are great places to start."
"You could absolutely make your own pastry, as Tom does, or use shop-bought if you want to keep things as simple as possible (I always store a few rolls of pastry in the fridge over Christmas for precisely this reason). If it's cheese that you have in abundance, meanwhile, then Rosie Birkett's decadent-sounding lazy cheeseboard tart is a perfect way of using up the odds and ends of any remaining festive fromage."
Prioritize rest and creative use of leftover food after the holidays. Convert meats and vegetables into forgiving pies using homemade or shop-bought pastry. Use abundant cheeses in a cheeseboard tart to combine odds and ends of festive fromage. Repurpose roast vegetables into spiced dishes such as garlic-and-spring-onion fried rice or vegetable penang curry for a lighter post-Christmas change of pace. Make simple adaptable soups like roast parsnip and stilton with optional beetroot crisps. Preserve excess mince pies and Christmas pudding by stocking additional ingredients to transform them into new puddings or desserts.
Read at www.theguardian.com
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