Belfast Telegraph

Jamie Oliver weaves his magic with Christmas dinner leftovers

Use the remainder of your turkey to cook up a tasty new tradition with Jamie Oliver’s recipes

Inventive ideas: celebrity chef Jamie Oliver
Inventive ideas: celebrity chef Jamie Oliver
Turkey stew with sweet leek & smokey bacon biscuit dumplings
Sprout Colcannon
Leftover ham and leek mac and cheese
Boxing Day Pie
Turkey Sloppy Joes

Turkey stew with sweet leek & smokey bacon biscuit dumplings. What you'll need


2 rashers of higher-welfare smoked streaky bacon

2 small leeks

Olive oil

125g plain flour

25g maize flour or polenta

1½ tsps baking powder

½ tsp bicarbonate of soda

30g unsalted butter (cold)

125ml buttermilk

1 large free-range egg


3 onions

3 sticks of celery

2 sprigs of fresh rosemary

3 sprigs of fresh thyme

3 fresh bay leaves

2 tsps English mustard

2 tbsps plain flour

1.5 litres organic veg stock

150g leftover stuffing

500g leftover cooked higher-welfare turkey or chicken meat


Start the dumplings, roughly chop the bacon and place in a large frying pan on a medium-low heat to crisp up while you wash, trim and finely slice the leeks. Stir them into the pan with one tablespoon of oil, then cook for 15 minutes, or until soft and sweet, stirring occasionally. Remove from the heat and leave to cool.

Meanwhile, for the stew, peel the onions, trim the celery, then roughly chop both and place in a large, wide casserole pan on a medium heat with 2 tablespoons of oil (or even better, use turkey dripping to intensify the flavours). Add the herb sprigs and bay, and cook for 15 minutes, or until soft but not coloured, stirring regularly. Stir in the mustard and flour for two minutes, then gradually stir in the stock to make a nice thick sauce. Crumble in the leftover stuffing and turn the heat off. Scoop out and discard the herb sprigs and bay leaves, then shred the turkey or chicken meat, stir it into your stew, taste, and season to perfection.

Preheat the oven to 200°C/400°F/gas 6. Place the flours, baking powder and bicarb in a large bowl. Dice and add the butter, then use your thumbs and forefingers to rub the butter into the flour until it resembles breadcrumbs. Make a well in the middle, pour in the buttermilk, then gradually mix into the crumbs, bringing them in from the outside. Stir in the cooled leeks and bacon until just combined, but don't overwork it - we want the dough as light as possible.

Gently roll it out on a clean flour-dusted surface until 2cm thick, then use a 5cm fluted cutter to stamp out as many round dumplings as you can, re-rolling and using up any offcuts - you should get at least 12 from this amount.

Brush the dumplings with beaten egg, then sit them on top of the stew. Bake for 25 to 30 minutes, or until the dumplings are risen and golden and the stew is blipping and bubbling away nicely. Delicious with simple steamed greens.

Serves 6

Turkey Sloppy Joes, tasty slaw with gherkins & chilli homemade BBQ sauce

The sloppy Joe is so much more than a sandwich or a burger, and giving it the Christmas treatment means we're taking that bun filled with delicious pulled meat and crunchy exciting veg, served with gravy for dunking, to the next level.


200g leftover cooked higher-welfare turkey meat

200ml leftover higher-welfare turkey gravy

1 carrot

1 apple

½ a red onion

2 sprigs of fresh mint

2 gherkins

1 fresh red chilli

4 seeded wholemeal buns

BBQ sauce:

2 tbsps tomato ketchup

1 tbsp HP sauce

1 tsp English mustard

½ tsp chipotle Tabasco sauce

1 splash of Worcestershire sauce


Shred and pull apart your leftover turkey meat and place in a small pan with a splash of water and four tablespoons of gravy. Pop a lid on and place on the lowest heat for 10 minutes to warm through. Warm the rest of the gravy in a separate pan, ready to use it for dunking later.

Meanwhile, peel and finely shred the carrot, matchstick the apple, peel and finely slice the red onion, and pick and slice the mint leaves. Place it all in a bowl with one tablespoon of pickling liquid from your gherkin jar.

Finely slice the gherkins, using a crinkle-cut knife if you've got one, and the chilli, add to the bowl, mix well, lightly season and put aside.

Mix all the BBQ sauce ingredients together.

Split and toast your buns, then spread the BBQ sauce inside them, top and bottom. Pile your pulled turkey on the bun bases, drizzle with a little gravy and top with some of that tasty slaw.

Pop the bun lids on, and you're away. Serve the rest of the gravy on the side for a naughty dunk, along with any leftover slaw.

Serves 4

Jamie Oliver's Christmas Cookbook, £8.99, by Jamie Oliver is published by Penguin Random House

Boxing Day Pie


For the hot water crust pastry:

450g plain flour

100g strong white flour

1 tsp salt

75g chilled butter, cubed

1 free-range egg, beaten, (for the glaze)

1 tbsp of black onion seeds

1 tsp of sea salt flakes (optional for a salty savoury crust on the dough)

For the filling:

180g cooked turkey, preferably from the leg, flaked into generous pieces

180g honey glazed ham, sliced in bitesize pieces

180g mixed roasted vegetables carrots, sprouts and potatoes

180g thumb sized pieces of stuffing

1 medium finely chopped onion

180g turkey gravy


To make the pastry: Sift the plain flour, strong flour and salt into a mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre of the mixture.

Heat the lard and 200ml of water in a small saucepan over a medium heat, bring it to simmering point and pour it into the well in the flour mixture, stir with a wooden spoon, gradually drawing the dry mixture into the liquid, until the mixture combines to form a dough.

To make the pie: Tip the dough onto a lightly-floured surface and knead until smooth and pliable. Take three-quarters of the dough and roll out onto a floured surface to line your mould. Press the pastry well into the base and sides of the tin to prevent air bubbles from forming. Leave the excess pastry hanging over the edge of the tin.

Take the remaining quarter of the dough and roll out so that it will cover the top of the baking tin.

Layer the meat and vegetables so that they are evenly distributed. Pour the cold gravy over the pie filling. The gravy keeps the meat and vegetables moist and the flavour is divine.

Place the pastry dough on top of the pie ensuring it overhangs the rim of the pie dish. If there is more than 2cms excess dough trim it off with a small sharp knife.

Crop the two edges of the pastry dough together and continue around the entire pie. Using a pastry brush, generously glaze every surface of the pastry and sprinkle the onion seeds and sea salt flakes over the top. Bake in a pre-heated oven 180°C for 45-50 mins.

Enjoy hot or cold.

Serves 4-6

Recipe supplied courtesy of The Merchant Hotel, Belfast

Sprout Colcannon


1kg floury potatoes (King Edwards or Maris Piper)

8 smoked streaky bacon rashers, chopped

50g butter

6 spring onions, finely sliced

5 tbsps milk

250g Brussels sprouts, trimmed


Cut the potatoes into evenly-sized large chunks and put in a large pan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 15-20 minutes until the potatoes are completely tender. Drain and set aside, covered.

Meanwhile, heat a large nonstick frying pan until hot, add the chopped bacon and fry over a medium heat for about five minutes until crispy and golden. Remove with a slotted spoon and drain on kitchen paper. Finely slice the sprouts. Return the frying pan to the heat, add a little of the butter, then add the sprouts and stir-fry for five to six minutes until tender and just beginning to crisp up at the edges. Add the spring onions and stir-fry for one minute. Return the bacon to the pan and stir well. Remove the pan from the heat.

Add the remaining butter and the milk to the potatoes and mash until smooth. Season well. Fold in the bacon, sprout and spring onion mixture. Serve immediately.

Serves 4

Recipe from

Leftover ham and leek mac and cheese


1 tbsp olive oil

2 leeks, finely sliced

250g macaroni

40g unsalted butter

40g plain flour

1/2 tsp English mustard powder

650ml milk

50g mature Cheddar, grated

50g Gruyere, grated

50g Parmesan, grated

150g leftover ham, cut into bite-size pieces

4 tbsps white breadcrumbs


Heat the oil in a large, lidded frying pan over a low heat. Add the leeks, cover and cook for 15-20 mins until very tender.

Meanwhile, cook the macaroni in a large pan of boiling salted water for 10 minutes or following the pack instructions until just al dente (it shouldn't be completely tender as it will continue to cook when baked). Drain and set aside. Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C.

Melt the butter in a medium pan, then add the flour and stir to make a paste. Cook, stirring for two minutes, then add the mustard and gradually pour in the milk, stirring constantly until combined and smooth. Slowly bring to the boil, then simmer for four to five minutes, stirring regularly until thickened. Add two-thirds of the mixed cheeses and stir to combine. Season with black pepper.

Arrange the macaroni in a 1.5-2 litre ovenproof baking dish. Add the leeks and ham, then pour over the sauce. Mix well. Mix the remaining cheese with the breadcrumbs and scatter over the top. Bake in the oven for 20-25 mins until golden and bubbling around the edges. Serve.

Serves 4

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