Ingredients

• 1 large onion
• 400g carrots
• 500g potatoes
• 150g celery
• 3 garlic cloves
• 800ml fresh turkey stock
• 1 sprig of thyme
• 1½ tsp dried mint
• 1½ tsp dried oregano
• Good pinch of all spice or cinnamon
• 3 tbsp fresh chopped parsley
• Black pepper to season
• 150g mushrooms
• 250g leftover roast turkey
• 150g green beans

Method

1. Peel and chop the onions, carrots, potatoes, celery and garlic, and place in the slow cooker.
2. Cover the vegetables with the stock – if using fresh turkey stock, chill in the fridge and skim any fat from the top.
3. Add all the herbs and spices and season well with black pepper.
4. Cook for 5 hours in the slow cooker. After 1 hour, add the mushrooms.
5. After 5 hours, add the turkey and green beans. Cook for 10 minutes until the beans have softened and the turkey has heated through.

Ingredients

• 1.2 litres reduced-salt chicken stock
• 125g cooked turkey, cut into thin strips
• 6 spring onions, topped, tailed and sliced diagonally
• 1 red pepper, de-seeded and sliced
• 175g oyster mushrooms, roughly chopped
• 75g bamboo shoots
• 1-inch piece fresh ginger, peeled and finely grated
• 2 tbsp dry sherry
• 2 tbsp dark soy sauce
• 1 tbsp freshly chopped coriander
• Black pepper to season

Method

1. Place the stock in a large saucepan and bring to the boil.
2. Add the turkey, salad onions and pepper, simmer for 2 minutes.
3. Stir in the mushrooms, bamboo shoots, ginger, sherry, soy sauce and simmer for 4-5 minutes.
4. Season with black pepper and simmer for a further 2 minutes.
5. Sprinkle over the coriander and serve.

Ingredients

• Low-calorie cooking spray
• 1 medium onion, finely diced
• 2 garlic cloves, chopped
• 2 tsp chopped ginger
• 2 tbsp curry powder
• 400g potatoes (cooked leftovers)
• 500g turkey, diced (cooked leftovers)
• 400g tin chopped tomatoes
• 300ml chicken stock
• 1 whole cauliflower, stalk removed, roughly chopped
• Small handful of coriander leaves, chopped

Method

1. Heat a non-stick frying pan over a medium heat and spray with low-calorie cooking spray. Add the onion and cook for 3 minutes until softened.
2. Add in the garlic, ginger and curry powder and cook for 2-3 minutes more.
3. Add the turkey, potatoes and chopped tomatoes to the pan, along with the stock. Reduce the heat and simmer for 10-15 minutes.
4. Put the roughly chopped cauliflower florets into a blender and whiz for a few seconds until it resembles rice-sized pieces.
5. Put into a microwavable bowl and cover with cling film, pierce a few times and cook for around 5-7 minutes.
6. Serve the curry on a bed of cauliflower rice and garnish with the chopped coriander leaves.

Ingredients

• 40g low-fat margarine
• 1½ medium onion, peeled and diced
• 100g leftover Brussels sprouts
• 100g leftover carrots
• 250g leftover roast potatoes
• 40g reduced-fat cheddar cheese
• 1 egg, beaten
• Black pepper to season

Method

1. Place a large frying pan over a medium heat. Add the margarine and heat until melted.
2. Add the onion and cook for 5-6 minutes, until soft.
3. Finely slice the sprouts, carrots and potatoes, add to the pan and cook for a further 3-4 minutes.
4. Add the egg and cheese, and season with black pepper.
5. Mix everything together in the pan and cook for 4-5 minutes, until the underside is golden.
6. Flip over and repeat on the other side or brown under a grill.

Ingredients

• 4 apples
• 40g walnuts
• 4 tbsp mincemeat
• 400g fat-free natural yogurt
• 1 tsp ground cinnamon

Method

1. Preheat the oven to 200°C/180°C fan, gas mark 6. Remove the core of the apples using an apple corer or a small sharp knife.
2. Finely chop the walnuts and mix together with the mincemeat.
3. Fill the apple holes with the mincemeat and nut mix. Place on a baking sheet and cook for around 30 minutes, or until the apple is cooked through.
4. Serve with the natural yogurt and sprinkle with cinnamon.