Use up Christmas leftovers
Turn your leftover Christmas food into sensational wraps, salads, and rolls. Whether you have leftover beef, pork, turkey, seafood or baked veggies, we have healthy and clever ideas you'll love.
Fridge full of roast pork from Christmas day? Our pork and pineapple sliders are the perfect way to use it up! The pineapple and maple syrup make them sweet, fresh and delicious.
What about leftover salmon or fish? Turn them into yummy fish tacos with a crunchy cabbage slaw and avocado.
4 ways with Christmas leftover ham
Make the most of extra festive fare with these quick and healthy meal ideas for one.
1. Fruity Hawaiian ham and rice salad
Place 1⁄2 cup (85g) cooked brown rice (cooled) in a large bowl with 75g leftover lean leg ham (chopped), 1⁄2 cup chopped fresh pineapple (adding any juices to salad), 100g cherry tomatoes (halved or quartered), handful of baby rocket leaves, 2 tbs chopped fresh mint and 1 tsp olive oil. Season and toss to coat.
2. Gazpacho with ham
Process 3 large ripe tomatoes, 1⁄2 Lebanese cucumber, 4 fresh mint leaves, 2 tbs coarsely chopped onion, 1⁄2 garlic clove, 2 tsp red wine vinegar and 1 tsp olive oil in a food processor or until smooth. Chill if you have time (or add a few ice cubes). Season. Serve topped with 75g leftover lean leg ham (chopped) and 1 slice wholegrain bread (toasted and cut into small croutons).
3. Cheat's ham and pasta bake
Cook 1⁄3 cup (50g) short wholemeal pasta in a medium saucepan of boiling salted water following packet instructions, or until tender, adding 1 bunch asparagus (cut into 3cm pieces) 3 minutes before end of cooking. Reserve 1 tbs cooking liquid and drain. Transfer pasta, asparagus and reserved water to a shallow heatproof dish. Toss through 75g leftover lean leg ham (chopped) and 2 tbs chopped fresh basil and season. Top with 30g sliced bocconcini and cook under a preheated grill for 2-3 minutes or until cheese melts.
4. Han, cheese and spinach omelette
Heat 1 tsp oil in a small frying pan over medium- high heat. Add 2 lightly beaten eggs and cook for 1 minute. Cover half with 1 tbs grated light cheddar, 1 slice (30g) leftover ham (fat trimmed) and 1⁄2 cup wilted and well-drained spinach. Season and fold over to enclose filling.