Clear your plate the next day too

Turkey and potato curry
Turkey and potato curry

Research by Unilever’s #ClearAPlate campaign, which hopes to raise awareness of the paradox between food waste and food poverty in the UK, shows that we Brits will chuck out the equivalent of 263,000 turkeys, 17.2 million Brussels sprouts and 740,000 Christmas puds during the festive season.

Then there’s the 11.9 million carrots, 11.3 million roast potatoes and 10.9 million parsnips, which add up to the equivalent of an estimated 4.2 million Christmas dinners going to waste.

And when you take into account that we spend a whopping average of £112 on food for the big day, between us, that’s a colossal £64m in waste. Enough to keep us all in Quality Street until the New Year

But before you reach for the bread and butter, here’s one way to use your leftovers that is quickly becoming as part of the festivities as the sprouts and roast potatoes.

TURKEY AND POTATO CURRY

(Serves 4)

1tbsp sunflower oil

1 large onion, thickly sliced

1 green pepper, deseeded and chopped

2tbsp curry paste (or gluten-free alternative)

2 garlic cloves, crushed

400g can chopped tomatoes

300g leftover turkey, diced

300g leftover cooked potatoes (either boiled or roast), diced

2tbsp mango chutney

Salt and pepper

Small pack coriander, roughly chopped

Rice or naan bread, to serve

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.