Perfect Portions

The Christmas dinner portion planner removes the guesswork by suggesting how much to cook.

Everyday perfect portions
Party Food Planner

Pick your vegetables, choose up to four...

Next, pick your potatoes...

Finally pick your meat or fish...

Top Christmas tips

Keep your cauli fresh

by Helyn Douglas

Covering your cauli - either with it's own leaves or a plastic bag - stops it going brown. So buy caulis...

Covering your cauli - either with it's own leaves or a plastic bag - stops it going brown. So buy caulis with all their leaves still on and leave them on - it'll keep for longer.
Lighten up your Christmas pudding

by John Cumberland

Chrismas pudding - if yours comes out like a solid lump don't despair. Put the heavy pudding into a larger...

Chrismas pudding - if yours comes out like a solid lump don't despair. Put the heavy pudding into a larger bowl and cut it up so that you get a lot of air into it. Crumble it if you can. Replace it into the original bowl. Microwave it. It heats up very quickly because the fruit conducts the microwave energy quicker than you might think. What might have been a solid lump will now be the lightest Christmas pudding you have ever eaten. Don't foget to add a tablespoon of brandy over the piping hot pud and the same goes for the hot custard sauce. Enjoy.
Salmon and eggs

by Caroline Marson

Add leftover smoked salmon to scrambled eggs and pile onto toasted muffins or toast.

Add leftover smoked salmon to scrambled eggs and pile onto toasted muffins or toast.
Who said potatoes don’t freeze?

by Caroline Marson

They’re guaranteed to be crispy and golden if you parboil and freeze them for later. Just thaw in the...

They’re guaranteed to be crispy and golden if you parboil and freeze them for later. Just thaw in the fridge and roast.
Bread crumbs

by Mary Dawe

If you have bread going stale, make bread crumbs and freeze ready for the next time you make stuffing...

If you have bread going stale, make bread crumbs and freeze ready for the next time you make stuffing or bread sauce.
Lots of carrots?

by Sheila Wilmac

Scrape/peel, top and tail the carrots, but don't put them into water. Slice into rings, pop into a plastic...

Scrape/peel, top and tail the carrots, but don't put them into water. Slice into rings, pop into a plastic bag and freeze. They can be cooked from frozen. When you take them out of the freezer, give them a little knock and they will loosen. Great!
Leftover Bubble and Squeak

by Jo

If after Christmas or at the weekend you are left with spare Brussels sprouts and roast or boiled potatoes...

If after Christmas or at the weekend you are left with spare Brussels sprouts and roast or boiled potatoes, simply chop and fry together in a pan with some butter for a thrify bubble and squeak.
emergency cold storage

by Mags, Surrey

when my bargain conscious husband turned up on Christmas eve with arms full of reduced items, I was reduced...

when my bargain conscious husband turned up on Christmas eve with arms full of reduced items, I was reduced to keeping some food in the CAR in the drive.....Vegetables,eggs, drinks etc were fine!
Cream

by Caroline Marson

Whip any leftover cream before you freeze it to stop it from becoming grainy when it’s thawed.

Whip any leftover cream before you freeze it to stop it from becoming grainy when it’s thawed.
Cooling Stock

by Natalia

Chicken stock can take a long time to be cool enough to go into the fridge. In winter I place the stock...

Chicken stock can take a long time to be cool enough to go into the fridge. In winter I place the stock pan outside the back door to let it cool down over night before giving it a last blast in the morning and decanting it to the fridge or freezer. This means it can be on a very low simmer right up until I go to bed!
Leftover mincemeat, nuts and fruit

by Caroline Marson

Stir a handful of chopped nuts and dried fruits into leftover mincemeat, and then use to fill cored apples...

Stir a handful of chopped nuts and dried fruits into leftover mincemeat, and then use to fill cored apples or halved, cored pears. Dot with butter; add a splash of fruit juice and bake until tender.
Leftover mincemeat

by Judi Haire

Core apples and pile mincemeat into the centre, bake and serve with custard or cream or ice-cream. Or...

Core apples and pile mincemeat into the centre, bake and serve with custard or cream or ice-cream. Or use some puff pastry, spread mincemeat and some sugar, roll up and cut into slices. Flatten and bake. Can be frozen before baking and popped straight into the oven.
Christmas Eve Stuffing

by Caroline Marson

Making stuffing on Christmas Eve is always a fiddle, and your guests will never know if it’s been made...

Making stuffing on Christmas Eve is always a fiddle, and your guests will never know if it’s been made in advance and frozen. Take the stuffing out of the freezer on Christmas Eve and thaw in the fridge.
Cool storage

by Caroline Marson

If you are cooking for lots of people and need to keep the food cool and safe in your small kitchen....

If you are cooking for lots of people and need to keep the food cool and safe in your small kitchen. Save the fridge for highly perishable foods and use an unheated garage, balcony or even an animal-free area of the garden for drinks, eggs, root vegetables and hard cabbage. Use coolboxes and ice packs kept ready in the freezer.
Next Day Turkey Tip

by Caroline Marson

If you don’t want to make soup the next day, freeze the Turkey carcass and make stock at some later point...

If you don’t want to make soup the next day, freeze the Turkey carcass and make stock at some later point.
Onion from Bread Sauce

by Caroline Marson

Keep the onion left over from making bread sauce. Chop it and mix into the stuffing for the bird.

Keep the onion left over from making bread sauce. Chop it and mix into the stuffing for the bird.
Puree broccoli?

by Caroline Marson

If you have lots of leftover broccoli, add a little milk to make a puree. Serves as a sauce for fish...

If you have lots of leftover broccoli, add a little milk to make a puree. Serves as a sauce for fish or chicken or as an original vegetable. It tastes creamy and isn’t fattening.
Rescuing over whipped cream

by Caroline Marson

If you have over whipped the cream when making Christmas trifle, rescue it by adding a little unwhipped...

If you have over whipped the cream when making Christmas trifle, rescue it by adding a little unwhipped cream or milk and a pinch of sugar
Roulade

by Caroline Marson

If you’re freezing a delicate pudding like a roulade, put it on the lid of a large Tupperware box as...

If you’re freezing a delicate pudding like a roulade, put it on the lid of a large Tupperware box as a base and place the bottom of the box over the top. This will make it much easier to transfer the pudding to a serving dish.
Storing Chestnuts

by Caroline Marson

Chestnuts are highly perishable because of their low fat content. To keep them fresh enough to use for...

Chestnuts are highly perishable because of their low fat content. To keep them fresh enough to use for a week or so, put them in a plastic bag in the salad drawer of the fridge. Freeze those you don’t wish to eat over Christmas.
Yoghurt surprise

by Caroline Marson

If you have got leftover yoghurt, stir sugar, cinnamon and ground saffron into it and serve as a light...

If you have got leftover yoghurt, stir sugar, cinnamon and ground saffron into it and serve as a light dessert after spicy foods such as curries.
Overcooked brussel sprouts

by Caroline Marson

If you have accidentally overcooked the Brussel sprouts or have masses leftover, puree in a food processor...

If you have accidentally overcooked the Brussel sprouts or have masses leftover, puree in a food processor with some crème frache and serve as a puree.Also possible to freeze for later.
Leftover bread sauce

by Caroline Marson

You can freeze leftover bread sauce, as long it has not been frozen before.

You can freeze leftover bread sauce, as long it has not been frozen before.
Leftover mincemeat

by Caroline Marson

Heat small amounts of left-over mincemeat in a pan and spoon over ice-cream for an alternative Christmas...

Heat small amounts of left-over mincemeat in a pan and spoon over ice-cream for an alternative Christmas pudding.
Stilton

by Antonia Williams

Too much stiliton cheese at Christmas can be frozen and later used up in a nice homemade celery soup...

Too much stiliton cheese at Christmas can be frozen and later used up in a nice homemade celery soup.
Veg fridge tip

by Caroline Marson

When you’re cooking a big celebration meal and want to save yourself time on the day of the feast, prepare...

When you’re cooking a big celebration meal and want to save yourself time on the day of the feast, prepare veg such as carrots, parnips and sprouts on the day before and store them in the fridge in a plastic bag - reusing a plastic bag from the bread or other food bag would be ideal.
Frozen onion

by Irene Dean

I always keep frozen onion in the freezer, it is just as easy to chop up 3 as 1 and freeze. When I am...

I always keep frozen onion in the freezer, it is just as easy to chop up 3 as 1 and freeze. When I am in a hurry putting a meal in the slow cooker it is a blessing and no smelly hands or chopping board to wash.
Smoked salmon and bagels

by Caroline Marson

Pile leftover smoked salmon onto toasted bagels spread with cream cheese and sprinkle with lemon juice...

Pile leftover smoked salmon onto toasted bagels spread with cream cheese and sprinkle with lemon juice and black pepper.
Uncooked mince pies

by Caroline Marson

Make mince pies in early December and freeze uncooked in patty tins until solid. Then pack in boxes....

Make mince pies in early December and freeze uncooked in patty tins until solid. Then pack in boxes. Bake a few at a time when needed
Freezing a sliced cake

by Caroline Marson

To freeze sliced up cake – put greaseproof paper between each slice, this allows you to remove a few...

To freeze sliced up cake – put greaseproof paper between each slice, this allows you to remove a few slices at a time rather than thaw the whole cake.
Left-over Christmas pud

by Caroline Marson

If you love Christmas pudding, it is fantastic the next day, sliced and fried in a little butter until...

If you love Christmas pudding, it is fantastic the next day, sliced and fried in a little butter until crispy on both sides and served with brandy butter or vanilla ice cream. Try not to think of the calories!
How to freeze a cake

by Caroline Marson

To freeze a whole cake - wrap a cake in a double layer of clingfilm and foil – it’ll keep for up to one...

To freeze a whole cake - wrap a cake in a double layer of clingfilm and foil – it’ll keep for up to one month.
leftover meusli

by Elaine Rothwell

Add 100ml honey 100ml golden syrup 50g brown sugar 50g marg in a pan and melt, put 600g meusli and 65g...

Add 100ml honey 100ml golden syrup 50g brown sugar 50g marg in a pan and melt, put 600g meusli and 65g plain flour in a mixing bowl and mix together when ;liquid has melted add dry ingriedients to it and stir until combined place in a baking tray level out and bake for 20-25 mins on gas 4 or 180 c until golden brown really tasty and can be broken up and added to porridge for a crunchy breakfast or on it's own. I added 1 tsp cinnamon seeing as it's christmas soon.
Brandy Butter left over from Christmas.

by Jenny saxelby

Well, what do you do with the Brandy Butter left over from Christmas? Simple. Use it in sweet shortcrust...

Well, what do you do with the Brandy Butter left over from Christmas? Simple. Use it in sweet shortcrust pastry. Weigh it and use the nutritional guide on the container to calculate how much butter is contained in however much you have left. Make up to what you need using fresh butter or marg. Don't add any more sugar unless you need to. Use as usual. Baking times may be less than normal because of the sugar. Very good for fruit pies.
Sprouts - and children will love them!

by Carolyn McNamara

Instead of serving boring old sprouts to your children and seeing them left on the plate - try this way...

Instead of serving boring old sprouts to your children and seeing them left on the plate - try this way - it works! Take 4 sprouts per person, thinly slice (almost as if making coleslaw); 1 small onion, peeled and chopped finely; 1 or 2 cloves of garlic, peeled and crushed; 1/2 a cup of thickened cream, salt and black pepper to taste. 1/2 a cup of chicken stock In a heavy based frypan, put a tablespoon of olive oil and a dessert spoon of butter and heat - do not brown - gently saute the onion and garlic until soft, add the sliced sprouts, stirring constantly, when the sprouts have wilted add the chicken stock, salt and pepper. Cook on high until most of the liquid has been reduced and just before serving add the cream. Bon Appetite!
Leftover mincemeat? Try Belgian Cake.

by Gina Jolliffe

Here with grateful acknowledgement to Cranks is the original and best recipe for Belgian Cake using leftover...

Here with grateful acknowledgement to Cranks is the original and best recipe for Belgian Cake using leftover mincemeat: Belgian cake Recipe from Cranks Recipe Book 1982 100gms butter or margarine 75gms dark brown sugar 2 beaten eggs 150gms self raising flour (81% wholemeal if possible) 225gms mincemeat 1 tablespoon water Cream fat and sugar until creamy and fluffy, add the eggs, then fold in the flour, then the mincemeat, finally the water. Spoon into a greased and lined 20cm square shallow cake tin (I sometimes use muffin cases and make individual muffins). Level the surface. Bake at 170C,/325F/Mark 3 for about 30 minutes until risen and golden. (check with a knife to ensure all is cooked, but don't let it get too dry). Cool in the tin. mark into square and fall on it with little squeals of joy. (I added that last bit!) Great alternative to mince pies too.
Brussel Sprouts forever!

by Gina Ambridge

Buy your Brussels on the stalk. Put stalk in a bucket of cold water and leave outside. Snap off sprouts...

Buy your Brussels on the stalk. Put stalk in a bucket of cold water and leave outside. Snap off sprouts as required. Will keep fresh and crisp for weeks. The Brussel tops are also lovely. Change water regularly. We always buy several stalks a couple of weeks before Christmas to ease last minute shopping.
Chestnuts - frozen and dried

by Caroline Marson

Keep frozen and dried chestnuts in the freezer ready to chop coarsely into stir fries and stuffing. Dried...

Keep frozen and dried chestnuts in the freezer ready to chop coarsely into stir fries and stuffing. Dried chestnuts keep better in the freezer than in the cupboard.

Christmas leftover recipes

All recipes

Christmas recipe

* * * . .

Turkey Noodle Soup

by Womens Institute
Christmas recipe

* * * . .

Celery, Broccoli and Stilton Soup

Perfect Portions

Top Christmas tips

Keep your cauli fresh

Lighten up your Christmas pudding

Salmon and eggs

Who said potatoes don’t freeze?

Bread crumbs

Lots of carrots?

Leftover Bubble and Squeak

emergency cold storage

Cream

Cooling Stock

Leftover mincemeat, nuts and fruit

Leftover mincemeat

Christmas Eve Stuffing

Cool storage

Next Day Turkey Tip

Onion from Bread Sauce

Puree broccoli?

Rescuing over whipped cream

Roulade

Storing Chestnuts

Yoghurt surprise

Overcooked brussel sprouts

Leftover bread sauce

Leftover mincemeat

Stilton

Veg fridge tip

Frozen onion

Smoked salmon and bagels

Uncooked mince pies

Freezing a sliced cake

Left-over Christmas pud

How to freeze a cake

leftover meusli

Brandy Butter left over from Christmas.

Sprouts - and children will love them!

Leftover mincemeat? Try Belgian Cake.

Brussel Sprouts forever!

Chestnuts - frozen and dried

Christmas leftover recipes

Turkey Noodle Soup

Celery, Broccoli and Stilton Soup