1) HO-HO-HOME ECONOMICS

From vintage threads to ‘hip-cycling’ used furniture, swanky salvage might be au courant but using festive leftovers to create crowd-pleasing dishes is a timeless skill – particularly seeing as Brits now bin one fifth of our food. “Not only does it save money, you’ll naturally rustle up more interesting recipes,” says Suzy Bowler, author of The Leftovers Handbook. Better still, a night in the fridge can gift your food with a blizzard of fresh health benefits.

i) Turkey
Rich in hunger-crushing protein and energising phosphorus, turkey is one of the few meats that actually tastes better the next day. The chewy texture of cold turkey triggers your body to release extra enzymes like amylase to support digestion.

ii) Mash
Energy-boosting mash contains vitamin B6 which helps break down the glycogen needed to power your return to the gym. A night in the fridge increases its level of resistant starch, which means fewer calories and blood sugar spikes. Smashing.

iii) Sausages
Leftover bangers are a source of metabolism-boosting niacin, plus vit B12, which helps keep your mood on an even keel. Eating them cold tenderises the protein, making it easier for your body to process it and refuel your hungry muscles.

iv) Carrots
Carrots contain immunity-boosting vitamins A and C and the electrolyte potassium, all of which will help to fight festive hangovers. Blitzed into soups, your leftover snowman noses will slow gastric emptying, thereby enhancing nutrient absorption.

2) SANTA’S LITTLE HELPERS

Your leftovers revolution starts with smart storage. “Don’t allow your excess food to linger at room temperature,” says Bowler. It increases the odds of harmful bacteria gathering. “Store it in sealed containers in the fridge.” Joseph Joseph’s containers (£11 amara.com) feature a rotating date dial so you can be sure no item has overstayed its welcome. “A versatile Santoku knife (£79 procook.co.uk) is a crucial utensil when handling leftovers,” says Bowler. Santoku is Japanese for ‘three virtues’, referring to the knives’ versatility – slicing, dicing and mincing – while dimples on the blade prevent food from sticking to it, which is ideal when prepping cold cuts. Finish your wish list with Klarstein’s 1500w Herakles mixer (£95 amazon.co.uk): it will blitz anything from soups and sauces to dips and pates for the full spectrum of Betwixtmas treats.

3) STORAGE WARS

Forget piling a plate high and shoving it in the fridge. To preserve flavour and moisture, Bowler suggests wrapping turkey in clingfilm: “It’ll keep for up to three days.” Mash will last four days in an airtight container. “Store your mash separately – onions will cause it to spoil quicker – and top it with butter to stop it drying out.” The rest of your veg should be eaten within a day or two. Consider these four recipes our gift to you.

i) BANG BANG TURKEY TRIMMER

Ingredients (Serves 2)

• Peanut butter, 2tbsp
• Soy sauce, 1½tbsp
• Sweet chilli dip, 1tbsp
• Lime, ½, zest and juice
• Turkey stock, 1-2tbsp
• Leftover turkey, 350g
• A carrot, shredded
• Cucumber, ¼, shredded
• Spring onions, 2, sliced
• Iceberg lettuce, ¼
• Sesame seeds, sprinkle

Method
The lean turkey in this Chinese salad helps you zap unwanted weight – without starving yourself until 2017. Combine the peanut butter, soy, sweet chilli and lime, then stir in the stock. Toss the other ingredients in a bowl for a hit of hunger-beating fibre and finish with the sauce and some cholesterol-lowering sesame seeds. It’s as if that third mince pie never happened.

ii) STACKED STICKY SAUSAGE CASSEROLE

Ingredients (Serves 2)

• A red onion, sliced into wedges
• Olive oil, 1tbsp
• Soft dark brown sugar, ¼tsp
• Flour, 1tbsp
• Hot beef stock, 300ml
• Red wine, dash
• Cooked sausages, 6

Method
Why neck a post-gym shake when you can turn old bangers into protein-dense indulgence? Brown the inflammation-fighting onions, then add the sugar for 1-2min. By concentrating the flavour, you won’t crave extra carbs. Stir in the flour, then add
the hot stock with a dash of wine. Simmer for 10min, add the sausages and remove from the heat. Allow to sit – then devour.

iii) COOLING CARROT AND MANGO SOUP

Ingredients (Serves 4)

• Cooked carrots, 400g, sliced
• Fresh mango, 200g, diced
• Curry paste, ¼tsp
• Fresh ginger, ½tbsp, grated
• Turkey stock, 450ml
• Lemon, ½, juice
• Salt and black pepper

Method
To make this cold Caribbean soup – a perfect hangover cure – blitz the flu-fighting carrots, diced mango, curry paste and stomach-settling ginger, then gradually add the stock until
you get the consistency you like. The mango injects a stocking full of vitamin C and energy-boosting B vits. Season to taste with lemon, salt and pepper, then leave to chill in the fridge.

iv) ALL-ACTION ALOO TIKKI

Ingredients (Serves 2)

• Butter, 1tbsp
• A red onion, sliced
• Grated ginger, 4tsp
• A chilli, finely chopped
• Garam masala, 1tsp
• Coriander, 1tbsp
• Lemon juice, 1tsp
• Leftover mash, 400g
• Leftover peas, 100g
• Breadcrumbs, 6tbsp
• Salt, to taste
• Oil, for frying

Method
The slow-release carbs from these Indian potato cakes offer a handy pre-run boost, so you don’t opt for a pocketful of Quality Street. Melt the butter and cook the onion, ginger and chilli for 10min. Stir in the garam masala, coriander and lemon. Work it into the mash and peas, mould into four cakes, coat in breadcrumbs and fry. Serve with yoghurt and mango chutney.