“There’s much debate about the best way to use Christmas leftovers but, let’s face it, nothing beats a festive turkey club sandwich washed down with a frosty beer (or maybe two). A close second in our household is the mighty Christmas ragu,” says Padella chef Tim Siadatan.
“Slightly dry, fridge-cold turkey meat and stuffing? Perfect. A couple of lonely pigs in blankets? Yes, please (and I’ll take the sludgy fat they’ve set in as well). The one sad sprout destined for the compost – that’ll be our green intake for the day. Oh, and the ‘roast’ potato that didn’t quite make it – stuck in no-man’s land, somewhere between boiled and crisp. And let’s not forget the dregs of gravy that have turned to jelly.
