Christmas dinner is done and dusted. The washing-up’s even been dried and put away, emergency chairs are back in the garage, and that big plate you only use once a year has been returned to its rightful home in the cupboard above the oven.
So what now? There’s a plate of assorted cooked veg under cling film in the fridge, a turkey carcass with a good amount of meat on it, and quarter of a Christmas pudding you spent ages making.
Well, the most important thing is not to let it all go to waste. But secondly don’t just reheat everything in the microwave and have a makeshift second Christmas dinner - that’s boring and it will never taste as good.
What you need are some leftover recipes, so give this one a try.
Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for three to four minutes until starting to soften and brown slightly.
Stir in the curry paste and garlic, then cook for another one to two minutes.
Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for five minutes.
Turn the heat down, stir in the turkey and potatoes, and cook for another two to three minutes, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.