If you’re wondering what to do with the mountains of food left over from Christmas then look no further.

Love Food Hate Waste has come up with some tasty recipes to tickle your taste buds up to the New Year.

If you have a cracking leftover recipe let us know by leaving a comment below.

Turkey and vegetable soup

For a great way to use up turkey and vegetable leftovers add crumbled OXO vegetable cubes to cooked vegetables and turkey, then blend and season to create a deliciously simple soup.

Ingredients
Serves 4
•    200g cooked turkey
•    200g cooked potatoes, roughly chopped
•    400g cooked vegetables, such as carrots, broccoli, green beans and turnip
•    Hot water
•    2 Oxo Vegetable Cubes
•    Black pepper

Instructions
1.    Place the turkey, potatoes and vegetables in a saucepan and then just cover with hot water.
2.    Sprinkle over the Oxo Vegetable Cubes and mix well.
3.    Bring to the boil, then reduce the heat and simmer gently for about 10 minutes or until heated through.
4.    Season with black pepper and serve.

Turkey and vegetable stir fry noodles

A delicious way to get the most from your turkey this Christmas. Sharwood’s noodles are great served in a stir-fry with turkey, onions, red pepper, pineapple chunks and Sweet & Sour Stir Fry sauce.

Ingredients
Serves 4
•    2 blocks of Sharwoods Medium Egg Noodles
•    1 tablespoon vegetable oil
•    300g turkey strips
•    1 onion, sliced
•    1 red pepper, sliced
•    1 Sweet & Sour Stir-Fry Sauce
•    1 small tin pineapple chunks

Instructions
1.    Cook the noodles according to the instructions on the packaging, rinse in cold water and drain.
2.    Heat the oil in a wok or deep-sided frying pan then add the onions and peppers and stir-fry for 3 minutes until the onions are golden.
3.    Add the turkey and continue to stir-fry for a further 10 minutes or until the turkey is cooked through.
4.    Stir in the Sweet & Sour sauce, pineapple chunks and noodles and stir-fry for 2 minutes and serve immediately.

Roast dinner soup

How many servings you get out of this depends, obviously on how much you’ve got in the way of leftovers. I normally get 2-3 lunch sized portions out of an average roast dinners worth. If you have made stock from the bones it would be really good to use in this soup. Add some grated cheese or croutons to serve.

Ingredients
•    Roast potatoes, parsnips
•    Cooked vegetables such as cauliflower, broccoli, carrots, courgettes,
•    stock
•    Ground black pepper
•    Croutons and grated cheese

Instructions
1.    Put the potatoes and vegetables in a suitably sized pan (one that holds them snugly in the bottom and about halfway up the inside). Cover with stock by about 2cm (go easy, you can always add more to adjust the consistency).
2.    Bring to the boil, then reduce the heat and cook for about 10 minutes or until thoroughly heated through.
3.    Liquidise the soup with a hand-held electric blender. Taste the soup and season. This is one soup that needs plenty of pepper. Serve in mugs or bowls with grated cheese and croutons.

Mixed vegetable curry

This is a light and very healthy curry. Add some Greek yogurt at the end if you like a richer tasting curry. Most vegetables that need rescuing in the bottom of the fridge can be used in this curry. Serve with basmati rice.
Serves 4

Ingredients
•    450g potatoes or sweet potatoes
•    225g vegetables such as carrots, broccoli, babycorn, brussel sprouts, cauliflower and French beans
•    2 tablespoons vegetable oil
•    1 onion, peeled and chopped
•    4 garlic cloves, peeled and chopped
•    50g creamed coconut, grated
•    400g can chopped tomatoes
•    1 level teaspoon of salt
•    4 handfuls of fresh spinach
•    Coriander sprigs to garnish
•    Basmati rice , to serve
•    4 tablespoon of curry paste, we used Madras curry paste

Instructions
1.    Cook the potatoes in boiling salted water for 10 minutes. Drain and set aside.
2.    Meanwhile, prepare the vegetables.
3.    Heat the oil in a large pan, add the onion and garlic and cook for a bout 5 minutes, stirring occasionally. Add the coconut and curry paste and cook, stirring, for 1 minute. Add the tomatoes and cook until mixture resembles a thick paste.
4.    Add the vegetables, salt and 150ml water. Bring to the boil, cover and simmer for about 15 minutes, then add the spinach. Cook for a further 5 minutes or until all the vegetables are just tender. Season and add the coriander sprigs just before serving.

Christmas pudding strudel
 

Ingredients
•    250g ricotta cheese
•    Black pepper
•    Zest of 1 orange
•    250g leftover Christmas pudding, crumbled
•    3 large sheets of filo pastry
•    25g melted butter
•    Ground cinnamon
•    Brown sugar
•    Vanilla ice cream, custard or cream to serve

Instructions
1.    In a bowl mix together the cheese, black pepper, orange zest, and crumbled Christmas pudding.
2.    Lay out the sheets of filo pastry, brush each sheet with melted butter and place on top of each other. Spread the filling at one end of the filo square.
3.    Fold one end of pastry over the mixture and continue rolling, tucking each end to create a seal, until you have a tight filo parcel log.
4.    Brush the top with butter and sprinkle with a little cinnamon and brown sugar.
5.    Bake at 200°C (400°F) mark 6 for about 25 minutes or until golden brown and crispy on the base. Serve in slices with cream, vanilla ice cream or warm custard.

If you have a leftover recipe why not leave it below.

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