Talking turkey – a tasty twist on those Christmas leftovers

Adam Brown recently won the prestigious UK Visionary Chef of the Year award for his innovative Tangerine Snowball iced dessert. But the head chef at Brockencote Hall in Worcestershire can also knock out a delicious meal of turkey leftovers with a nice spin on traditional bubble and squeak.
Kevin Viner became the first chef in Cornwall to win a Michelin star and was named Chef of the Decade by the AA. In January he’s joining the Rose in Vale Country House Hotel on Cornwall’s North Coast – but not before passing on a culinary tip to spice up Boxing Day.
Adam Brown’s turkey, bubble and squeak brunch


100g shredded turkey leg meat
100g shredded turkey breast meat
75g sprouts
50g chestnuts
300g mashed potato
1 beaten egg
25g fresh cranberries
Rashers of smoked bacon
Duck eggs
Bind all main ingredients together, season to taste, make into potato cakes and gently fry until golden brown. Top with crispy smoked bacon and poached duck egg.
Kevin Viner’s Oriental Broth

Ingredients (for four people):

1 litre turkey broth
80g egg noodles
1 chopped red pepper
1 chopped yellow pepper
1 chopped chilli
30g peeled and grated ginger
2 cloves chopped garlic
1 stick chopped lemongrass
1 glass sweet sherry
8 tablespoons soy sauce
Black pepper to taste
Juice of 1 lime
1 bunch chopped fresh coriander
Put all ingredients in a large saucepan. Bring to simmer slowly and skim off with a ladle. Serve in soup bowl and finish with fresh coriander. (Add more chilli, ginger or garlic to suit. For a stronger flavour, add a stock cube and more soy sauce. For sweetness, add a little honey).
Happy Christmas – and bon appetit!
Johnny Wanderer
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