Ronnie Clarke’s favourite tradition, of course, is a traditional Christmas Day lunch complete with all the trimmings. Not to mention the traditional leftovers – they’re the best! Sometimes, there is so much; the last thing you want the day after is a second Christmas lunch. But don’t worry; here are a couple of recipes to show you just how incredible leftovers can be. Rest assured, no Turkey fricassee in sight!

Bubble and Squeak

INGREDIENTS
(makes 4 individual tarts)
1 tbsp goose, duck, beef fat
(if used for the Christmas roasties) or butter

Christmas left over vegetables; roast potatoes and 2-3 pigs in blankets finely chopped and mashed 

If you have eaten all the veg then; 10 cooked Brussels sprouts and/or cabbage cooked and sliced

1-2 carrots cooked and
finely chopped 

400g mashed potatoes

  1. Preheat your oven to 180°C fan/Gas Mark 6.
  2. Roll out your puff pastry and cut out four circles –approximately 6 inches/15cm. Use an upturned bowl and cut around it using a sharp knife. 
  3. Place cut circles on a tray lined with baking parchment. Then brush each one with melted butter. Using a fork, prick all over each circle.
  4. Peel and core your apples. Thinly slice using a sharp knife
  5. or a mandoline. (These are amazing pieces of kitchen equipment, but they are very sharp. Please take care.)
  6. Lay the apples overlapping in a concentric circle. This will take approximately two apples per tart. As the apple is the star of the show, keep the overlapping tight. Brush over the top of the apples with melted butter and sprinkle generously with sugar.
  7. Place in the centre of the oven for 20-25mins until pastry is cooked through and golden. (Remember this is a guide as all ovens are different some more fierce than others trust your instincts. Even pro chefs are thrown with new or different ovens from their own.)
  8. Serve warm or cool, but eat on the day of making. Delicious with clotted cream, vanilla ice cream and our salted caramel sauce, of course.

Hollandaise Sauce

INGREDIENTS
4 egg yolks
2 tbsp white wine vinegar
250g butter
1/2 lemon juiced
Salt & pepper to taste

  1. Place the butter in a saucepan and gently heat until completely melted. Skim off as many of the white solids that rise to the surface of the butter as you can, then keep the butter warm (but do not allow it to foam or colour).
  2. Whisk the egg yolks, vinegar, lemon juice and a pinch of salt together in a heatproof bowl that will fit snugly over a small saucepan. Add a little water to the saucepan and bring it to a bare simmer, then place the bowl on top and whisk the melted butter into the egg mixture bit by bit until it turns pale and thick (about 3–5 minutes). Sometimes white solids will sink to the bottom; do not add this when whisking just the clarified butter. Once smooth and creamy, taste for seasoning and keep warm. Do not overheat, as it will scramble. Hollandaise is served warm, not hot. If not using straight away, cover with cling film to avoid a skin forming and keep warm in a bowl of warm water.


Christmas Leftover Toastie

INGREDIENTS (serves 2)
4 slices of sourdough (2 per person)
3 tbsp mayonnaise 
2 – 4 slices of cooked turkey 
Left over gravy
2 – 4 slices of stuffing
4 tbsp cranberry sauce
2 – 4 slices Emmental cheese
(you can use Brie if you prefer from the Christmas cheese board)
2 portions bubble and squeak
2 sliced pigs in blankets (optional)

  1. Prepare the bubble and squeak. If already made, warm in the oven. Warm turkey slices in a pan with leftover gravy.
  2. While the turkey/bubble and squeak is warming, place four slices of sourdough on a chopping board and spread cranberry sauce on one side of each slice. This is the inside of your toastie.
  3. Let’s build the filling. Place the stuffing on top of the cranberry sauce on the two slices of sourdough. Add the warmed turkey with some gravy, followed by the bubble and squeak.
  4. If you love pigs in blankets as much as me, place slices on top of the bubble and squeak. Top with Emmental cheese.
  5. Top with the remaining sourdough with the cranberry sauce on the inside, then spread mayo on both sides of the outside of the toastie! Trust me, mayo crisps up better than butter on a toastie, but if you doubt me, you can use butter.
  6. Wipe a frying pan clean with kitchen paper and heat 1 tsp of oil, a knob of butter or beef fat, then wipe with kitchen paper. Fry the sandwiches, weighing them down with a clean pan or a fish slice and fry until golden and crispy (approx 2-3 minutes), then flip over to repeat on the other side. If your pan can only hold one at a time, you can do it in stages, keeping the first one warm in the oven while you make the second.

Lewis & Clarke
2a Main Street, Gifford EH41 4QH | 01620 811001
info@lcartisan.co.uk