Leftover turkey casserole (SERVES 4)

411 kcalories, protein 39g, carbohydrate 34g, fat 13 g, saturated fat 3g, fibre 4g, sugar 18g, salt 0.8 g

Ingredients

Process

• 2 onions , finely chopped
• 1 eating apple , cored and chopped
• 2 tbsp olive oil
• 1 tsp dried sage , or 5 sage leaves, chopped
• 2 tbsp plain flour
• 300ml vegetable or chicken stock
• 2 tbsp wholegrain mustard
• 2 tbsp runny honey
• 400g-500g leftover turkey , shredded
• about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots , chunkily diced

1. 1.    Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
2. 2.    Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.

Turkey & parsnip curry (SERVES 4)

406 kcalories, protein 43g, carbohydrate 27g, fat 15 g, saturated fat 2g, fibre 8g, salt 1.22 g

Ingredients

Process

• 2 tbsp vegetable oil
• 2 onions , halved through the root and thinly sliced
• 500g parsnips , peeled and cut into chunks
• 5 tbsp Madras curry paste
• 400g can chopped tomatoes
• 500g/1lb 2oz boneless cooked turkey, cut into chunks
• 150g pot low-fat natural yogurt
• cooked basmati rice , to serve

1. 1.    Heat the oil in a saucepan, add the onions and fry gently for 10 minutes until they are softened and lightly coloured. Add the parsnips and stir well.
2. 2.    To make the curry, stir in the curry paste, then add the tomatoes with a little salt, and stir well. Add 1½ canfuls of water and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes, until the parsnips are just tender.
3. 3.    To finish, stir in the turkey chunks, cover the pan again and simmer for a further 5 minutes until the turkey is heated through. Remove from the heat. (The curry can now be cooled and frozen for up to 2 months.) Lightly swirl in the yogurt and serve with basmati rice.

Perky turkey soup (SERVES 4)

291 kcalories, protein 27g, carbohydrate 27g, fat 9 g, saturated fat 2g, fibre 4g, salt 1.78 g

Ingredients

Process

• 1 tbsp olive oil
• 1 large onion , halved and sliced into thin strips
• 1 red pepper , seeded and sliced into thin strips
• 2 tsp ground coriander
• ¼ – ½ tsp chilli flakes
• 3 tbsp basmati rice or long grain rice
• 1½l hot turkey or chicken stock
• 250g 9 oz turkeys meat, cut into thin strips (leg meat will have the most flavour)
• 410g can chickpeas , drained and rinsed
• a handful of fresh coriander or flatleaf parsley, roughly chopped (optional)

1. 1.    Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.
2. 2.    To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it’s ready. (The soup may now be cooled and frozen for up to 1 month.)

Honeyed carrot salad (SERVES 8)

131 kcalories, protein 2g, carbohydrate 9g, fat 10 g, saturated fat 1g, fibre 2g, sugar 8g, salt 0.04 g

Ingredients

Process

• 500g medium carrots , thinly sliced
• 2 tbsp clear honey
• juice 1 lemon
• 4 tbsp olive oil
• 1 head chicory , leaves roughly torn
• 100g bag rocket
• 50g pine nuts , toasted

Blanch the carrot in boiling water for 2 mins, then drain and cool. Whisk together the honey, lemon and oil and season to taste. To serve, toss the carrots in a bowl with the chicory and rocket. Pour the dressing over, toss well. Pile in a serving bowl, scatter with pinenuts.

Warm cauliflower salad (SERVES 4)

206 kcalories, protein 8g, carbohydrate 19g, fat 11 g, saturated fat 1g, fibre 4g, sugar 18g, salt 0.11 g

Ingredients

Process

• 1 cauliflower , broken into florets
• 2 tbsp olive oil
• 1 red onion , thinly sliced
• 3 tbsp sherry vinegar
• 1½ tbsp honey
• 3 tbsp raisins
• small bunch dill , snipped
• 3 tbsp toasted, flaked almonds
• 50g baby spinach

1. 1.    Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.
2. 2.    While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.
3. 3.    When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.