If your house is anything like mine you have the eternal problem after about two days of Christmas ..
Oh, what do you do when, every time you revisit the fridge, there appears to be even MORE leftover turkey. Can people actually be sneaking in past the dosing springers and leaving their unwanted turkey in our fridge? Well, here are a few simple solutions that will wake up those taste buds.
This really is a fancy description for a curry!
300 g diced cooked turkey
1 pot Just Food Spicy Lentil soup
1 bag washed baby spinach
Garnishes: Natural yogurt, fresh chopped coriander, Sweet chilli sauce to taste
Empty soup into large saucepan; add turkey, and heat, stirring, to simmering point. Add the spinach, put lid on saucepan, turn off heat, and allow spinach to wilt for a few minutes. Remove lid, stir spinach into turkey mixture and gently bring back to simmering point. Season with salt, pepper.
Place garnishes in individual bowls.
Serve with brown rice, poppadoms, or crusty bread and a green salad.
Turkey and Black Bean wraps
Serves 3 to 4
250g cooked diced turkey
1 400g pot Just Food Cuban Black bean soup
1 deseeded finely diced red chilli (optional, to taste)
4 flour tortilla wraps
100g grated mature cheddar
1 large red onion, sliced into thin rings, mixed with a splash of olive/rapeseed oil
Salt, pepper to taste
Pre heat oven to 180 degrees
Empty contents of black bean soup into medium saucepan, add diced turkey and diced red chilli, optional, dependant on taste. Heat gently till simmering and season.
Assemble wraps: Place ¼ of this mixture in centre of each tortilla, and fold up envelope like, placing the 4 wraps side by side in an ovenproof dish.
Sprinkle over the grated cheese.
Bake in centre of oven for approx 20 to 25 mins, then sprinkle over the red onions, and leave in oven for a further 3 to 5 minutes.
Serve with following sides: Tomato salsa, crème fraîche, mixed leaf and cherry tomato salad.
Deirdre Hilliard is the founder and owner of Just Food