After the festive indulgence of Christmas dinner, one thing is certain:

leftovers abound. If the thought of reheating the same meal for days doesn’t excite you, there are plenty of creative ways to transform those leftovers into something fresh and delicious while reducing food waste.

Where to begin? From savoury sausage rolls to hearty pies, here are three ingenious recipes to elevate your leftovers into something spectacular:


1. Roast Dinner Sausage Rolls

Ingredients:

(Makes 16)

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp dried mixed herbs
  • 450g leftover cooked meat/vegetables
  • 2 tsp chipotle or chili paste
  • 2 tsp crème fraîche, cream, or milk (if needed)
  • 40g cold butter
  • 1 sheet ready-rolled puff pastry (approx. 35x23cm or 330g from a block)
  • 1 egg, lightly beaten
  • ½ tsp nigella seeds
  • Sea salt and black pepper

Method:

  • Preheat the oven to 220°C/200°C fan/425°F/Gas 7. Line a baking sheet with parchment.
  • Heat olive oil in a frying pan. Sauté the onion with a pinch of salt over medium heat until soft (10 mins). Add garlic and herbs; cook 2 more minutes. Cool.
  • Finely chop or pulse the leftovers until coarse. Season generously.
  • Combine leftovers with the onion mixture, chipotle paste, and crème fraîche. Grate in butter; mix well.
  • On a floured surface, cut the pastry into smaller rectangles. Place filling along one edge of each, roll into logs, seal with egg, and cut into pieces.
  • Brush with egg, sprinkle with nigella seeds, and bake for 25 minutes until golden. Serve hot.

From “Second Helpings” by Sue Quinn (Quadrille, £18.99)

2. Ham and Celeriac Rémoulade Sandwich

Ingredients:

(Makes 1 sandwich)

  • 2 thick slices of good white bread
  • Butter (generous amount)
  • Thinly or thickly sliced cooked ham
  • 2 tbsp celeriac rémoulade (recipe below)
  • 1 tsp mayonnaise
  • 1 tbsp chopped parsley or chives

For the rémoulade:

(Makes enough for 4–6)

  • Juice of ½ lemon
  • 1 tbsp wholegrain mustard
  • 1 tbsp Dijon mustard
  • 100g mayonnaise
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • ½ tsp salt
  • Black pepper
  • 1 small celeriac, julienned

Method:

Celeriac Rémoulade: Whisk all ingredients (except celeriac) in a bowl. Julienne the celeriac and mix into the sauce. Let it sit for at least an hour to develop flavors.

Sandwich: Butter one slice of bread. Layer ham evenly. Add rémoulade, place the second slice on top, and press lightly. Trim crusts, coat edges with mayo, and dip into chopped herbs. Serve with a glass of wine.


From “Max’s World Of Sandwiches” by Max Halley & Ben Benton (Hardie Grant, £25)

3. Leftover Christmas Pie

Ingredients:

(Serves 6)

  • 2 tbsp olive oil
  • 2 leeks, finely chopped
  • 2 garlic cloves, crushed
  • 160g sweetcorn
  • 200g leftover vegan roast or vegetables
  • 1 tsp sea salt
  • 2 tsp black pepper
  • 240ml vegan white wine/vegetable stock
  • 360ml oat/soy cream or coconut milk
  • 1 tbsp white miso paste
  • 320g vegan puff pastry
  • Flour (for dusting)


For the glaze:

  • 4 tbsp maple syrup
  • 4 tbsp non-dairy milk
  • 4 tbsp vegetable oil

Method:

  • Preheat oven to 180°C. Sauté leeks and garlic in olive oil until soft (3–4 mins). Add sweetcorn and vegan roast; cook for 3 mins. Deglaze with wine/stock. Simmer.
  • Stir in cream and miso paste. Cook gently for 15 mins. Pour filling into a pie dish and let cool.
  • Roll pastry to fit the dish. Cover filling, trim edges, and decorate with pastry trimmings. Glaze with the mixture.
  • Bake on the lower shelf for 30 mins until golden. Brush with additional glaze before serving.

From “Plants Only Holidays” by Gaz Oakley (Quadrille, £18.99)

These inventive dishes will keep the holiday spirit alive while ensuring no leftovers go to waste!