Stuck with leftovers after the big festive spread? These quick recipes will stretch your leftovers into more moreish meals. 

Sweet and salty gammon bagels 

Serves 6 

Add some texture by serving this with crunchy pickled vegetables or a chunky relish. 

Ingredients 

6 bagels or so rolls, halved 
3 Tbsp wholegrain or Dijon mustard (sweet chilli sauce works well too) 
Handful fresh rocket 
12 slices cooked gammon
6 slices mature Cheddar or Emmenthal cheese 

Method 

1. Brush each bagel half with some mustard. 
2. Toast bagels in a hot pan until golden, about a minute. 
3. Top the bottom halves of bagels with rocket, gammon, cheese and extra mustard. Sandwich close and serve.

Also read: Roast salmon with red-wine butter and leeks

Mexican-inspired loaded buns 

Serves 6-8 

Take it up a notch by adding Cheddar and braaiing these buns over medium coals for the ultimate braai broodtjie. 

Ingredients 

¼ cup mayonnaise
2 Tbsp wholegrain or Dijon mustard 
3 cups cooked and shredded beef (pork, lamb or chicken also works well) 
1/3 cup BBQ sauce 
3 Tbsp sriracha 
3 Tbsp chopped fresh coriander, plus extra for serving 
Salt and milled pepper 
Glug oil 
2 corn on the cob 
1 small red or green cabbage, shredded 
2 jalapeños, sliced 
1 lime or ½ lemon, juiced 
6-8 soft or seeded rolls, toasted 

Method 

1. Combine mayo and mustard, and set aside. 
2. In a bowl add the shredded meat, BBQ sauce, sriracha, coriander and toss to combine. Season well. 
3. Oil, season and char corn on a hot griddle pan or medium coals for 6-8 minutes. Cool and cut off the cob. 
4. In a bowl combine corn kernels, cabbage, jalapeños and extra fresh coriander. Add lemon juice and toss. 
5. Layer each roll with the mayo and mustard mixture, shredded meat and corn salad

Spicy curry potato samoosas 

Makes 10-12 

The perfect way to use up those le -over potatoes or any other veggies you may have. 

Ingredients 

1 Tbsp olive oil 
1 onion, finely chopped 
2cm knob ginger, grated 
1 tsp of each ground cumin and chilli powder 
½ tsp of each garam masala and turmeric 
3 cooked left over potatoes, cubed 
Handful fresh coriander, chopped 
Squeeze of lemon juice 
Salt and milled black pepper 
1 Tbsp flour 
2 Tbsp water 
1 packet (500g) samoosa pastry 
Oil for deep-frying 
½ cup plain yoghurt 
¼ punnet chopped mint and coriander 

Method 

1. Sauté onion, ginger and spices in olive oil over medium heat until fragrant and onion is soft, about 8-10 minutes. 
2. Stir in potatoes, coriander, lemon juice and season. 
3. Mix together flour and water to form a paste. 
4. Spoon one heaped tablespoon of the mixture into the bottom right-hand corner of a samoosa pastry strip. 
5. Fold over to form a triangle. Keep folding until you reach the end of the strip. Seal with a little flour paste and repeat. 
6. Deep-fry a few samoosas at a time over a medium heat until golden brown. 
7. Drain on paper towel and keep warm. 
8. Mix together yoghurt, mint and coriander, then serve with the samoosas.

 

Warm 3-bean salad 

Serves 4 

A great way to revive wilted greens the next day. Swap out mozzarella for feta to cut down the cost. 

Ingredients 

2 cans four bean mix, drained 
2 cans corn kernels, drained 
1 large green pepper, diced 
200g cooked wilted greens (green beans, broccoli, mange tout or sugar snaps work well) 
1-2 tubs fresh mozzarella (feta or ricotta cheese work well, too) 
1 handful fresh rocket or lettuce  

For the dressing  

½ cup of each water and white vinegar 
1/3 cup sugar 
1 Tbsp tomato sauce
1 Tbsp soy sauce 
1 Tbsp chilli flakes 
1 Tbsp mild curry powder 
Salt and milled black pepper 
1 tsp cornflour  

Method 

1. Toss beans, corn, green pepper and cooked greens in a large serving bowl. 
2. Heat dressing ingredients, excluding cornflour, in a pot and bring to a simmer. 
3. Mix the cornflour with a li le cold water to create a thick paste, then whisk into simmering mixture. 
4. Cook for 5-6 minutes, whisking regularly. Taste and adjust seasoning if needed. 
5. Add vegetables to a serving bowl and drizzle half the dressing over veggies, tossing to coat evenly. 
6. Top with fresh mozzarella, rocket or lettuce, and drizzle with remaining dressing before serving.

Also read: Leftover gammon toasties with cherries and Brie

Words: Chad January

Photography: Fresh Living Magazine