Joe Woodhouse's Recipes for Christmas Vegetable Leftovers
These recipes reinvent your Christmas leftovers; they are also a new way of working with what is on offer at this time of year. The idea is to keep it easy and stress-free, so you use what you have, but with as many veggies as possible, along with bursts of citrus flavor to liven things up. Use these recipes as a base and adapt them to your taste.
Roasting Brussels sprouts with lemon and herb yogurt (top photo)It's a great way to put Brussels sprouts center stage. This dish can be eaten on its own with bread, rice or potatoes, or as part of a larger meal. You can also try using savoy or hispi cabbage wedges instead of sprouts.
Preparation 10 minCooking 15 minServes 4 as a side dish or 2 as a meal with flatbread
4 tbsp olive oil, for roasting500g Brussels sprouts, outer leaves trimmed1 garlic clove, peeled and finely gratedZest of 1 lemon, plus the juice of ½ a lemon2 tbsp extra virgin olive oilFlaky salt200g plain yogurt15g sweet green herbs (dill, chives, parsley, coriander, etc.) finely chopped, plus a few extra leaves for garnish
Heat oven to 240C (220C fan)/475F/Gas 9. Put olive oil and sprouts in a roasting pan, stir to coat, then roast, shaking the tray occasionally, so they cook evenly, for about 12 minutes - you want them to cook quickly, gain some color on the outside, but not too soft in the middle (if they need a little longer, keep them in the oven for a minute or two).
Meanwhile, either in a small blender or b By hand, whisk together the garlic, lemon juice, a tablespoon of extra virgin olive oil and a good pinch of salt with the yogurt. Add herbs, mix gently (or mix well to combine), then adjust seasoning to taste, adding more lemon or herbs, if desired.
Pour the yogurt mixture onto a serving dish and spread it out. Garnish with sprouts, sprinkle with a few herb leaves, garnish with lemon zest and drizzle with a final drizzle of extra virgin olive oil before serving.
Christmas couscous with pomegranates, clementines and leftovers< figure id="9a0062e8 -b956-4225-b164-9d80d8824a25" data-spacefinder-role="inline" data-spacefinder-type="model.dotcomrendering.pageElements.ImageBlockElement" class="dcr-173mewl">
This is an adaptable dish and a tasty way to use up some of the vegetables you may have left after the big day. Use these amounts only as a guide and make any additions you think might work well. You can use vegetables already cooked (just roughly chop them) or raw (in which case shred...
These recipes reinvent your Christmas leftovers; they are also a new way of working with what is on offer at this time of year. The idea is to keep it easy and stress-free, so you use what you have, but with as many veggies as possible, along with bursts of citrus flavor to liven things up. Use these recipes as a base and adapt them to your taste.
Roasting Brussels sprouts with lemon and herb yogurt (top photo)It's a great way to put Brussels sprouts center stage. This dish can be eaten on its own with bread, rice or potatoes, or as part of a larger meal. You can also try using savoy or hispi cabbage wedges instead of sprouts.
Preparation 10 minCooking 15 minServes 4 as a side dish or 2 as a meal with flatbread
4 tbsp olive oil, for roasting500g Brussels sprouts, outer leaves trimmed1 garlic clove, peeled and finely gratedZest of 1 lemon, plus the juice of ½ a lemon2 tbsp extra virgin olive oilFlaky salt200g plain yogurt15g sweet green herbs (dill, chives, parsley, coriander, etc.) finely chopped, plus a few extra leaves for garnish
Heat oven to 240C (220C fan)/475F/Gas 9. Put olive oil and sprouts in a roasting pan, stir to coat, then roast, shaking the tray occasionally, so they cook evenly, for about 12 minutes - you want them to cook quickly, gain some color on the outside, but not too soft in the middle (if they need a little longer, keep them in the oven for a minute or two).
Meanwhile, either in a small blender or b By hand, whisk together the garlic, lemon juice, a tablespoon of extra virgin olive oil and a good pinch of salt with the yogurt. Add herbs, mix gently (or mix well to combine), then adjust seasoning to taste, adding more lemon or herbs, if desired.
Pour the yogurt mixture onto a serving dish and spread it out. Garnish with sprouts, sprinkle with a few herb leaves, garnish with lemon zest and drizzle with a final drizzle of extra virgin olive oil before serving.
Christmas couscous with pomegranates, clementines and leftovers< figure id="9a0062e8 -b956-4225-b164-9d80d8824a25" data-spacefinder-role="inline" data-spacefinder-type="model.dotcomrendering.pageElements.ImageBlockElement" class="dcr-173mewl">This is an adaptable dish and a tasty way to use up some of the vegetables you may have left after the big day. Use these amounts only as a guide and make any additions you think might work well. You can use vegetables already cooked (just roughly chop them) or raw (in which case shred...
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