Hi guys hope you're well!
Okay I've got the best recipe for leftover turkey, you're gonna love it.
It's a beautiful turkey stew with sweet leek and smoky bacon biscuit dumplings, yes!
This is the most delicious dish.
Here we got leftover turkey, white meat, brown meat, stuffing, it's all good.
It's gonna make the most incredible stew.
But then we're gonna make these biscuits, these dumplings that are so good too.
So we're gonna start with that part.
I'm gonna finely slice two rashers of smoky bacon and then we're gonna go into a pan with
a little swig of olive oil.
So as that begins to fry up - it smells amazing already - we're gonna finely slice 2 small
leeks okay.
So what I want you to do is just kind of trim the ends and then that outer little piece
like that we can remove.
Get the tip of your knife and run it down the length of the leak like that, and then
we can wash the leak under a tap.
I'm going to just cut it in half and finally slice it.
Let's do the second one.
So what I want to do is give it a nice generous pinch of black pepper, and then straight in
with the leeks, and then I'm going to turn the heat down to medium-low and I'll cook
that for about 15 minutes.
So in a separate pan, let's get that onto a medium-high heat, we'll start this amazing
stew.
So first up I'll give it some more olive oil then we're going to go in with 3 bay leaves,
we'll go in with couple of sprigs of thyme and rosemary.
This will just get the flavours going.
Then I've got 3 onions to roughly chop them.
And then the second vegetable, celery.
Split them in half lengthwise and then roughly slice them.
In with the celery.
What we're going to do now is let this celery and onion cook down, nice and sweet for 15
minutes and the same on the leak.
Okay so 15 minutes later you can see what's happened, that's cooked down beautiful.
So first up I'm going to remove these stalks of herbs, then in here it's really simple
to turn it into a beautiful, beautiful gravy.
First of all two heaped teaspoons of English mustard, then two heaped tablespoons of flour,
so we'll stir that through first of all, and then what we can do is put in one and a half
litres of veg or chicken stock.
So get that stirred in and we'll bring that to a boil.
The sweet leeks and bacon now we can just shake that onto a clean surface, so just do
that and they'll be cold easily within the time.
So as that comes to the boil you can see it beginning to thicken up, I'll turn that down
now, we'll go in with the stuffing and the meat.
Get that stirred in and we'll let that simmer while I'll put these beautiful dumpling biscuits
together.
So that's going to simmer away while I make these incredible dumplings.
So in a bowl we're going to go in with 125 grams of flour, then I'm going to go in with
25 grams of corn maize, then we're going to go in with 30 grams of diced butter with a
good pinch of pepper, and we're just going to use our fingers to rub it all together.
So almost a little bit like a crumble topping.
And then, once you've done that, we're going to go in with some beautiful buttermilk so
125 mils goes in at the same time as our lovely leeks and bacon.
So they all become part of the same amazing biscuit.
We're gonna cook these lovely dumplings on top of that stew so they're going to suck
up a lot of that lovely gravy and just kind of bring it together.
And if you come and have a look at the consistency of this it's like soft, but it's not sticky.
So this will go on here.
So wash me hands, pat it out with your hand, just take a cookie cutter cut it out like
that, and then we can then place those straight onto our stew.
Now this mess here is not a mess this is all good, we can just simply push this back together
into a little ball, pat it down again to about two centimetres thick, then we go again on
top.
And we won't waste any of this mix.
All I would do now is just brush these dumplings with a little bit of egg wash like that, and
then they go in the oven for about half an hour at 200 degrees Celsius, and then I'll
have a little clean down we'll do some nice greens or broccoli or something like that,
and that is gonna be amazing.
So half an hour has passed, absolutely beautiful - hey look at that!
You can see how everything's cooked into each other it's gone golden.
So let's just portion some up, I'll take some of that lovely broccoli go right in to the
bottom of the pan so you get a nice chunk of all those lovely cuts of meat.
Come on guys look at that, that is proper comfort food at its best!
Finish it with a little bit of gravy go on, over the biscuits yes!
Beautiful turkey stew, with sweet leeks, smoky bacon, biscuit dumplings.
Let's get on with a little bit of tasting.
Yes!
Oh my lord, that is a great festive leftover meal.
Hi guys!
I hope you're really really well.
So I'm going to show you how to make beautiful bubble and squeak.
It's a potato dish that embraces many many leftover vegetables.
I've got carrots here, you could use turnips, swede, I've got some beautiful parsnips.
But there's one rule, right there's one rule: as long as half of it is potatoes right a
nice Maris Piper or King Edward, then that's what kind of binds it all together and gives
you that incredible crispy outside, fluffy inside.
But pretty much any veg including greens by the way, you know spring greens, kale, brussels
sprouts, they can all go in a bubble and squeak.
So it all happens here in a pan, a little bit of olive oil and a knob of butter, and
get that on a medium-high heat.
As that starts to kind of bubble up and kind of melt we're going to go in with some herbs.
So I've got some sage in there just a couple of leaves torn in, rosemary, thyme, you could
do one herb or a mixture of.
I've got some lovely chestnuts just kind of crack them in half going in there, beautiful.
Let's introduce some seasoning, salt and pepper, and then we'll go in with the all-important
potatoes.
Now these are leftover potatoes here, so five or six hundred grams of potatoes goes in the
pan just break them up with your hand, and then the other five or six hundred grams it
can be carrots, it can be turnips, it can be parsnips, it can be swede.
And then you can even get pretty much any greens you want in here, just chop it up tear
it up.
So get yourself a masher and just have a little mash up.
As I do that you can see the fluffiness of the potatoes, and that's a very important
part.
And then kind of - just see how I'm tapping it, into place?- and that's to make it have
full contact with the side of the pan.
And then we'll leave that for just a couple of minutes to get golden and crispy.
Then we'll come back, mix it up again so the outside to the inside, pat it back down again,
and then, and then, and we'll do this for like 20 minutes.
That's had about two minutes now, now I'm going to take the crispiness - I'll try and
toss it which is not what you normally do but I'll show you what's happening underneath.
Can you see that?
And listen to the sound - that's bubble and squeak right there.
And what we've done is we're basically now mashing in the outside into the inside.
So look once I've given it a good mix then I'm gonna pat it, bake back into its shape
again, I'm going to keep just pushing this down and make a bit of an extra effort to
push this into shape.
So this has had about 20 minutes now, you can see it's shrunk you know, it's now kind
of in the form of a large potato cake.
So all I do now is get a nice like board like this, or a platter if you want, and literally
just turn this over like that, and that my friend is your bubble and squeak, look at
it.
So look I'm going to kind of just take this into sort of a brunch vibe, so same pan, so
a one-pan wonder, I'm gonna take some nice eggs.
So just a little bit of olive oil in the pan like that, I might steal a couple more sage
leaves.
The smell is amazing!
And then we're just gonna crack on the side the egg, a little pinch of black pepper and
some seasoning.
So just spoon some of that lovely hot oil over the eggs just to take that rawness away
so you've got lovely sage-fried eggs with just a simple little salad of watercress.
So just a kiss of oil, a little swig of vinegar.
But if we look into that bubble and squeak, just look, gorgeous hot steamy crispy.
Just gonna put some lovely watercress around here.
I've got a pickle here called piccalilli, again very British.
So there you go old school bubble and squeak with piccalilli, watercress, and some sage-fried
eggs.
Right let's plate some up.
Get a nice wodge of that hot and steaming bubble and squeak, let's have a lovely fried
egg on there like that, a few more bits of watercress, and a little hit of that piccalilli.
For me that's got so many memories.
Absolutely...
One of my most favourite parts of Christmas is the leftovers - the leftover food is where
the flavour is at.
I call it a hodgepodge pie and basically it's a principle where you can embrace all of that
lovely leftover Christmas dinner, whether it's the white turkey meat, brown turkey meat,
stuffing, we've got cranberry sauce, we're gonna get all festive!
First we're gonna start with pastry.
I've got two helpers to help me bring this pie together.
This pie is called a hodgepodge pie can you say that?
No.
Hodgepodge pie.
Dad?
Yes.
Can I do my decoration?
Yes we're gonna do decorations very soon.
And we've got the white breast meat here, we've got some stuffing, we've got some brown
meat, we have our lovely sauce.
Whoa!
Oh it's so good.
That's it.
Half a ladle, it's all you need.
And then we can just push it around like that.
One of the key flavours is cranberry sauce, and pop this on the top.
And now we can do the bit that River wants to do - what bit are we going to do River?
Decorating.
Yeah, we're gonna do decorating!
What on earth is going on?
How on earth...
I'm trying to help the nation cook leftovers!
What I like about this pie is, as bonkers and eccentric and as beautiful as it kind
of is, it can actually take quite a battering.
You can get bits wrong, you can tear it, you can fill the gaps, you can have fun with kids.
I'm gonna whack that in the oven now.
Lead me to the washing up as usual.
Love you!
Bye!
Look at that, absolutely
beautiful!
That my friends is the hodgepodge pie.
Gorgeous.
I'm gonna go for a spoon.
There she is, hot and steamy.
Oh, some lovely greens right there.
Little peas everywhere, I'm gonna have a little cheeky try.
I love it - turkey, stuffing in there, sort of tastes like Christmas dinner.
And the pastry is so gorgeous.
Hodgepodge pie!
Lovely, homemade, full of love.
And remember all of those leftovers brought together and celebrated, who couldn't love
a pie.
I've got a hearty chilli, the perfect winter warmer for this time of year.
Nice colours now, look at that!
Starting to look very joyful.
It already smells amazing.
It looks really gorgeous.
I'm actually getting really excited.
Taste buds are going already.
Let's get a bit of salsa on the bottom, a bit of cheese sticking to it, mm!
Layer upon layer of simply delicious flavours.
Those beautiful beans, the texture is absolutely lovely.
Who's ready for a nice little chilli?
Oh wow!
Yeah!
This is so lovely and warming, this is amazing.
Very nice, really nice.
I absolutely love it!
Merry Christmas guys.
Merry Christmas.
Oh merry Christmas my darling!