Muddy Stilettos


<p>The guests haven’t left, the fridge is groaning, and your hostess&#8217; crown is slipping (a bottle of Christmas Day bubbly will do that!). Enter Boxing Day – and the recipes that make you look wildly organised with minimal effort, courtesy of the likes of Raymond Blanc and Paul Ainsworth, no less.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1619" height="1080" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Curry2_SS_Cazals-1619x1080-1.jpg" alt="Raymond Blanc's leftover turkey curry" class="wp-image-128163" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Curry2_SS_Cazals-1619x1080-1.jpg 1619w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Curry2_SS_Cazals-1619x1080-1-600x400.jpg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Curry2_SS_Cazals-1619x1080-1-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Curry2_SS_Cazals-1619x1080-1-1536x1025.jpg 1536w" sizes="(max-width: 1619px) 100vw, 1619px" /></figure>



<h2 class="wp-block-heading" id="h-raymond-blanc-s-leftover-turkey-curry"><a href="https://www.raymondblanc.com/recipes/leftover-turkey-curry/" target="_blank" rel="noreferrer noopener">Raymond Blanc&#8217;s Leftover Turkey Curry</a></h2>



<h3 class="wp-block-heading" id="h-ingredients">INGREDIENTS </h3>



<ul>
<li>1 Large onion, finely-diced</li>



<li>50g Butter, unsalted</li>



<li>4 Cloves of garlic, finely-grated</li>



<li>1 Thumb of ginger, finely-grated</li>



<li>2 Red chillies, finely-chopped</li>



<li>6 Cardamon Pods</li>



<li>3 Cloves</li>



<li>2tsp Coriander seeds</li>



<li>2tsp Cumin seeds </li>



<li>10 Black peppercorns</li>



<li>2 Tins chopped tomatoes</li>



<li>4 pinches sea salt </li>



<li>500g leftover turkey meat, diced into 2cm pieces</li>
</ul>



<h3 class="wp-block-heading" id="h-for-the-cucumber-raita-optional">FOR THE CUCUMBER RAITA (OPTIONAL)</h3>



<ul>
<li>150ml natural yoghurt</li>



<li>1/4 cucumber, de-seeded and diced</li>
</ul>



<h3 class="wp-block-heading" id="h-method">METHOD</h3>



<h3 class="wp-block-heading" id="h-step-one">STEP ONE</h3>



<ol>
<li>In a medium saucepan covered with a lid, on a medium heat, sweat the onions in the butter for 5 minutes until they are soft and cooked through. Remove the lid and continue to cook until the onions start to caramelise. Continue to brown the onions for 5 minutes, stirring from time to time to achieve an even golden colour. Add the garlic, ginger, chilli and cook for stir for 30 seconds to cook out the rawness.</li>



<li>In a separate small frying pan, on a high heat, gently toast the spices for a minute, before taking off the heat and grinding to a fine powder. Add this to the onions and spices and cook for 30 seconds. Stir in 2 tins of chopped tomatoes, bring to a simmer, season and taste. Turn the heat to medium and leave it to reduce by a third.</li>



<li>Add the cooked turkey meat, cover with a lid and leave on a low heat for a minimum of 15 minutes. When you’re ready to serve, taste one final time and adjust the seasoning if necessary. If you find it is a little too hot, you can always serve a little raita on the side to cool the intensity of the curry. To make the raita, simply mix the yoghurt and cucumber together. A little chopped mint would also be nice. Serve the curry with a generous helping of wholegrain rice and garnish with a sprig of coriander and sliced spring onions if you wish.</li>
</ol>



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<h2 class="wp-block-heading" id="h-waitrose-s-best-leftover-turkey-amp-ham-pie"><a href="https://www.waitrose.com/ecom/recipe/the-best-leftover-turkey-ham-pie" target="_blank" rel="noreferrer noopener">Waitrose&#8217;s Best Leftover Turkey &amp; Ham Pie</a></h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Light-displays-8.jpg" alt="Waitrose's Best leftover turkey &amp; ham pie" class="wp-image-128166" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Light-displays-8.jpg 1500w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Light-displays-8-600x400.jpg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Light-displays-8-1000x667.jpg 1000w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>This pie is hearty enough for hungry Boxing Day bellies, but mercifully quick to make – vital when you’re still recovering from the Christmas Day cookathon. The trick? Bake the filo lid separately while the filling cools, so there’s no soggy pastry, no overcooked filling and dinner hits the table sooner.</p>



<h3 class="wp-block-heading" id="h-ingredients-0">INGREDIENTS</h3>



<ul>
<li>1&nbsp;tbsp&nbsp;olive oil</li>



<li>1&nbsp;leek, chopped</li>



<li>5&nbsp;sheets from a 270g pack of filo pastry</li>



<li>75g&nbsp;butter, melted</li>



<li>1&nbsp;tsp&nbsp;dried oregano</li>



<li>150ml&nbsp;white wine</li>



<li>250ml&nbsp;chicken stock</li>



<li>25g&nbsp;cornflour</li>



<li>200ml&nbsp;tub crème fraîche</li>



<li>500g&nbsp;leftover cooked turkey or chicken</li>



<li>200g&nbsp;leftover ham</li>



<li>½ x 25g&nbsp;pack flat leaf parsley, leaves finely chopped</li>



<li>100g&nbsp;frozen petits pois, thawed</li>



<li>1&nbsp;lemon, juice</li>
</ul>



<h3 class="wp-block-heading" id="h-method-0">METHOD</h3>



<ol>
<li>Preheat the oven to 180ºC, gas mark 4. Heat the oil in a large ovenproof casserole dish (ideally the one you will make your pie in, approx 25cm diameter) and add the leeks. Sauté over a low heat with a pinch of sea salt flakes for 5-6 mins, until slightly softened.</li>



<li>Unroll the filo pastry and cut the rectangles into ½ to form squares. Brush each one with a layer of melted butter using a pastry brush. Scrunch each sheet into a loose ball, gathering it from the middle so it looks like a flower. Arrange in a separate cake tin or pie dish about the same size as your casserole. Nestle the balls together until the whole tin is filled, then ‘paint’ the top with the remaining butter. Sprinkle with the oregano, then bake for 20-25 minutes, or until crisp and turning golden.</li>



<li>Meanwhile, add the white wine to the casserole and let it bubble for 2 minutes, then pour in the stock. Make a paste in a small ramekin using the cornflour and 1-2 tbsp cold water, then pour into the pan, stirring well. Cook for a few minutes more, stirring until thickened slightly, then reduce the heat and add the crème fraîche.</li>



<li>Shred or slice the leftover turkey into small pieces and do the same with the ham. Add to the creamy mixture the parsley and peas, then stir well and continue cooking until the filling mixture, including the petits pois, is piping hot throughout. Season and add the lemon juice.</li>



<li>Using tongs, transfer the pastry to the top of the hot turkey filling. Return the whole pie to the oven for 5 mins. Allow to stand for 5 mins, then serve with greens and piping hot leftover roast potatoes, if liked.</li>
</ol>



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<h2 class="wp-block-heading" id="h-paul-ainsworth-s-leftover-turkey-with-celeriac-amp-fennel-slaw"><a href="https://www.greatbritishchefs.com/recipes/leftover-turkey-recipe" target="_blank" rel="noreferrer noopener">Paul Ainsworth&#8217;s Leftover Turkey with Celeriac &amp; Fennel Slaw</a></h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Untitled-design-36.jpg" alt="Paul Ainsworth's Leftover Turkey with Celeriac &amp; Fennel Slaw" class="wp-image-128404" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Untitled-design-36.jpg 1500w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Untitled-design-36-600x400.jpg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Untitled-design-36-1000x667.jpg 1000w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h3 class="wp-block-heading" id="h-ingredients-1">INGREDIENTS</h3>



<ul>
<li>1/4 celeriac, peeled</li>



<li>1 pinch of salt </li>



<li>1 Granny Smith apple, peeled</li>



<li>1 fennel bulb, outer leaves removed</li>



<li>2 tbsp of natural yoghurt</li>



<li>1 tbsp of crème fraîche</li>



<li>1 lemon</li>



<li>1 handful of parsley</li>



<li>1 pinch of pepper</li>



<li>1 pinch of salt </li>



<li>500g of leftover turkey meat</li>
</ul>



<h3 class="wp-block-heading" id="h-method-1">METHOD</h3>



<ol>
<li>Cut the celeriac into small matchsticks. Sprinkle with a pinch of salt and set aside for 20 minutes.</li>



<li>Meanwhile, cut the apple and fennel into small matchsticks and place in a large mixing bowl.</li>



<li>Rinse the celeriac in cold water for a couple of minutes, then pat dry with a tea towel. Add to the bowl with the apple and fennel.</li>



<li>Mix in the yoghurt and crème fraîche until the mixture is creamy. Add the parsley and squeeze in the lemon juice. Season with a pinch of salt and pepper.</li>



<li>Divide the slaw into bowls and serve with the leftover turkey.</li>
</ol>



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<h2 class="wp-block-heading" id="h-chef-graham-campbell-s-turkey-bubble-amp-squeak"><a href="https://www.greatbritishchefs.com/recipes/turkey-bubble-and-squeak-recipe" target="_blank" rel="noreferrer noopener">Chef Graham Campbell&#8217;s Turkey Bubble &amp; Squeak</a> </h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Untitled-design-35.jpg" alt="Turkey Bubble &amp; Squeak recipe" class="wp-image-128402" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Untitled-design-35.jpg 1500w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Untitled-design-35-600x400.jpg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2025/12/Untitled-design-35-1000x667.jpg 1000w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h3 class="wp-block-heading" id="h-ingredients-2">INGREDIENTS</h3>



<ul>
<li>200g of turkey breast, shredded</li>



<li>200g of mashed potatoes</li>



<li>50g of Brussels sprouts</li>



<li>1 egg yolk </li>



<li>salt, to season</li>



<li>10g of butter</li>



<li>vegetable oil</li>
</ul>



<h3 class="wp-block-heading" id="h-method-2">METHOD</h3>



<ol>
<li>Prepare the ingredients by chopping up the cooked sprouts and mixing them with the shredded turkey and mashed potatoes in a bowl. Add the egg yolk and salt, and shape the mixture into 10cm patties.</li>



<li>Preheat the oven to 180ºC/gas mark 4. Line a large baking tray with parchment paper.</li>



<li>In a pan set over medium heat, add a small amount of vegetable oil and fry, colouring on one side, then turning to colour the other. Add 10g of butter to the pan to finish the browning process and add a butter finish to the final flavour.</li>



<li>Once the patties have been cooked in the pan, place them on the prepared tray in the oven and cook for 10 mins until browned and cooked thoroughly.</li>



<li>Remove from the oven and serve hot with cranberry sauce or your favourite chutney.</li>
</ol>



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<h2 class="wp-block-heading" id="h-hungry-for-more">HUNGRY FOR MORE? </h2>



<ul>
<li><a href="https://muddystilettos.co.uk/xmas/best-sparkling-wine-champagne-and-non-alcoholic-bubbles/" target="_blank" rel="noreferrer noopener">THE FIZZ LIST! 15 of the best bubbles (including alcohol free)</a></li>



<li><a href="Norwegian Christmas Pork Belly from the ScandiKitchen" target="_blank" rel="noreferrer noopener">Recipe: Norwegian Christmas Pork Belly from the ScandiKitchen</a></li>



<li><a href="THE PIG’s Spicy Garden Root Pie" target="_blank" rel="noreferrer noopener">Recipe: THE PIG’s Spicy Garden Root Pie</a></li>
</ul>


Level up your leftovers: Raymond Blanc’s turkey curry + more recipes

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