It's Boxing Day, which means you're probably emerging bleary-eyed from your childhood bedroom with a hangover induced by a lethal mix of 9.30 AM Prosecco, crappy chocolate, Stilton, and third helpings of roasties. Don't even try to count how many pigs in blankets you ate yesterday.Only one thing can soothe your head and stomach on this day: a Boxing Day leftovers sandwich.Up and down the country, turkey, cranberry sauce, and all manner of soggy veg will be crammed into two day-old bread (you haven't been to the shops since that mad dash on Christmas Eve) and eaten among the Ferrero Roche wrappers and discarded slices of Christmas cake.
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But rather than squashing whatever's in the fridge between two slices of claggy white loaf, take inspiration from the best in the culinary business. We asked some of our favourite chefs how they'll be using up their leftovers this festive season.
The Kati Roll
The Buffalo Sandwich
The Turkey Taco
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For the crispy Cheddar cheese, you basically melt cheddar on a non-stick sauce pan until it crisps. It adds saltiness and texture to the taco. Last but not least: the red pickled onions."Kaori Simpson, chef owner of Japanese restaurant Harajuku Kitchen in Edinburgh. "My choice for Boxing Day is a tofu burger with leftover cranberry sauce and rice bun.Since I became more health conscious, I try to eat less carbohydrates and gluten, so I have been missing proper hamburgers. So, I tried this version, replacing the bun with rice. This is very popular in Japan where a lot of us can't digest wheat too well.Cooked rice is moulded into two halves of the 'bun' and tofu is fried so it's crispy on the outside and tender on the inside—it really melts in your mouth. Make a sauce mix from soy sauce, homemade cranberry sauce, and Japanese mayo before layering up your burger with the tofu, cooked shallots. and Shimeji mushrooms. Add some lettuce leaves and a sprinkle of sesame seeds for the final touch.It is the perfect antidote to a big Christmas dinner!"