No-one will know they're eating left-overs

How often have you bought an enormous turkey, cooked it for Christmas dinner - and then just thrown away the rest?

Well, you don't have to consign the left-overs to the bin. And with the recipes from our chef Kevin Woodford - the family won't even know that's what they're eating.

Turkey Hash Cakes with Port and Cranberry Sauce

350g cooked turkey
pinch of fresh chopped sage
75g onion, peeled
75g cooked sprouts
75g cooked carrots
225g boiled potatoes
1 whole large egg
1 large egg beaten
Salt and freshly milled black pepper
Pinch of cumin
100g plain flour
100g fine dried breadcrumbs
2 tablespoons vegetable oil

150ml cranberry sauce
1 large glass port
1 teaspoon balsamic vinegar

Cut the turkey into chunks and along with the sage, onion, vegetables and potatoes. Blitz them in a food processor until the mixture is finely shredded. Remove the blade and beat in one whole egg, season with salt and freshly milled black pepper and a pinch of cumin.

Divide the mixture into whatever size portions you want and them roll them in the flour, shake off the surplus and then moisten them with the beaten egg and finally coat them with the breadcrumbs. Carefully shape them into neat rounds and pop them in the fridge until required.

To cook, simply heat the vegetable oil in a frying pan and fry until golden brown and thoroughly heated on the inside.

Heat the cranberry sauce in a thick bottomed pan, add the port and the balsamic vinegar, heat for a couple of minutes and serve.

Stilton and Turkey Soup
This is great way to utilise the left over carcass and debris from the Stilton.

Stock Turkey carcass, broken up
2 celery sticks, chopped
100g carrots, chopped
1 large onion, chopped
3 bay leaves
4 sprigs thyme
12 black peppercorns

Make the stock by placing all of the ingredients into a thick bottomed pan. Cover with cold water and bring to the boil. At this point all of the scum will float to the surface and must be removed using a large spoon or ladle. Reduce the heat and allow to simmer for at least 2 hours. Strain the stock.

Soup 2 tbspns vegetable oil
450g celery, chopped
100g carrots, chopped
150 onions, chopped
150g leeks, chopped
100g peeled potato, chopped
1 tbspn plain flour
125g stilton
250 single cream
Pinch of paprika
Salt and freshly ground black pepper
2 tbspns chopped coriander
2 apples, diced

Heat the oil in a pan, add the vegetables and cook for over a low heat for about 15 minutes.

Add the flour and stir, cook for a further 5 minutes and then gradually add the stock. Simmer for about 40 minutes.

Add the cream and stilton and stir until the cheese melts and then season to taste.

If you wish you could strain the soup or blend it in a food processor but I prefer to leave it rustic with the vegetables adding a little texture to the finished dish.

Sprinkle a little paprika, coriander and diced apple over the top of the soup before serving.