We are a nation of feeders which means after Christmas Day dinner each year we are left with enough leftovers to feed the nation. We do the best we can with what we have, which translates into an endless amount of Turkey sandwiches and a surprise turkey and ham curry. However, if you are looking for something different on St Stephens Day or on any day post the Christmas Armageddon, this extra special apple pureé recipe might just be the ticket to accompany your leftover turkey and ham.
Michael Tweedie, head Ched at Ballyfin, shares his tips for the perfect post-Christmas feast, which can be planned and prepared in advance and conveniently can use the Christmas leftovers.
“A roast glazed ham on Stephen’s Day is a firm family favourite. And the beauty of this Boxing Day accompaniment is that you can make it well ahead of time.
It will have been cooked on Christmas Eve, so that the 26th can be an easy-going day.
We’ll set off for a morning walk with the dogs and return for a lunch of cold ham with bubble and squeak and burnt apple puree, which, with its various Christmassy-spices, brings an added festive feel.
The ham will be boiled, then glazed with honey and English mustard and studded with cloves before finishing it off in the oven.
Individual bubble and squeak cakes will use up any leftover roast potatoes and Brussels sprouts from the day before.
I recommend using Cox’s or Bramley apples for the puree.
Remove the cores and place whole in a foil roasting tray, sprinkle with caster sugar, cinnamon sticks, star anise, cloves and vanilla pods.
Cook in the oven at 180C/gas mark 4 until apples are starting to caramelise.
Remove from oven and blend apples (with skin remaining on them).
The puree can be served either warm or cold with the ham.”