by From loving your leftovers to secret ingredients to spice up your meal, five other pro chefs have shared their thoughts on how to keep your Christmas spread special despite the cost of living crisis.
For Aman Lakhiani, Junsei’s patron chef, leftover rice is essential this Christmas.
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He said: “During this busy holiday season, there are always food leftovers in my fridge/freezer, but the only constant is that there is always rice left over. It’s a simple concoction of hot green tea or broth poured over leftover rice, topped with whatever condiments you like from soy, sesame seeds, seaweed or even small pieces of flaked fish.
“A lovely comforting meal on a cold London morning.”
Aman Lakhani
Christian Onia, chef at SUMI, also revamps his leftovers: “Most savory dishes can find new life, simply with a dash of olive oil, a little garlic and a pinch of paprika. As most leftovers are already seasoned, these three ingredients work to refresh and enhance a dish’s existing flavors – why not try this technique with roasted carrots or leftover Brussels sprouts for a side dish of smoked vegetables to accompany cold leftover meat.
Christian Onie
Natalie Coleman, head chef at The Oyster Shed, recommends using these leftovers in a chowder.
She said: “Just shred the leftover turkey and combine with broth and double cream, plus thyme, bay leaves, potatoes, onion, leek, celery and carrots, plus crispy bacon bits for the ultimate Boxing Day meal.
“Best served with a warm, crusty bun – it’s comfort food at its finest!”
Nathalie Coleman
Vivek Singh, Executive Chef and CEO of The Cinnamon Collection, said: “At Christmas, I like to use leftover turkey in the ultimate Boxing Day stir-fry curry with mustard seeds, onions, curry leaves, some turmeric and a can or two of coconut milk!
“Believe me, this is the cheapest and fastest way to find yourself in Kerala on Boxing Day without having to fly!”
Vivek Sing
Robert Pearce, executive chef at Bokan, suggests making your potatoes ahead of time to ensure the perfect crisp.
He said: “Cut the potato into the desired shape, add it to a saucepan with cold water, then bring to a boil and cook for 1-3 minutes, depending on size. After that, cool the potatoes in ice water until cool. , then drain them and dry them well before baking them partially in the oven at 130°C for 4-5 minutes.
“Remove from the oven, and when cool, put them in a tupperware and keep them in the freezer until you are ready to cook. When December 25th arrives, remove them from the freezer and bake them at 180° C until golden, sprinkle some salt and enjoy!”
