Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Taken from River Cottage Love Your Leftovers by Hugh Fearnley-Whittingstall (Bloomsbury, £20)
Photography © Simon Wheeler
- Up to 500g roast turkey, pork or chicken
- sunflower oil, for frying
For the satay sauce:
- about 100g salted roast peanuts, cashews, almonds, or a mix
- 1tsp honey or brown sugar
- good pinch of dried chilli flakes
- 1 garlic clove, chopped
- about 50ml coconut milk
- about 2tbsp lime or lemon juice, plus a little grated zest
- about 1tbsp soy sauce
- 1-2 dashes of fish sauce or Worcestershire sauce
- grated carrot, to serve
- coriander leaves, to serve
First make the satay sauce. Pulse the nuts in a food processor with the honey or sugar, chilli flakes and garlic - you are aiming for a coarse, crumbly paste.
Mix together the coconut milk, citrus juice and zest, soy sauce and fish sauce or Worcestershire sauce. Add very gradually to the nut mixture in the food processor, pulsing between each addition, until you get a nice creamy paste, with a bit of nubbly, nutty texture too (you might not need every drop).
Taste the sauce and adjust as necessary, adding more coconut milk or soy sauce or chilli or lime and so on until you have exactly the balance you like. You can then store the sauce in a jar in the fridge until needed.
Tear the cooked turkey or other meat into strips. Heat a thin film of oil in a pan over a fairly high heat. Add the strips of meat and fry hard, shaking or stirring occasionally, until sizzling hot and crisping nicely at the ends and edges.
In a small saucepan, warm the satay sauce over a low heat, stirring occasionally. If it looks too stiff and pasty, loosen with a little warm water, or coconut milk. It should be thick and creamy and almost, but not quite, pourable.
Place the fried meat on warmed plates and generously spoon over the hot satay sauce. Scatter over some freshly grated carrot and a few coriander leaves, if you like, and serve with plain boiled rice.
Asian sausage rolls
By Jules Mercer • Published
Christmas pudding cheesecake
This Christmas pudding cheesecake makes an excellent pud for the Boxing Day buffet
By Rose Fooks • Published
Christmas Cake Tray Bake
For a quick and easy alternative to Christmas cake, try out this Christmas Cake Tray Bake. It's packed with all the delicious fruit you'd expect and is so quick!
By Samuel Goldsmith • Published
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
The Queen's 'boring' Christmas dinner favorite revealed by royal chef
The Queen kept things basic when it came to Christmas dinners at Sandringham
By Caitlin Elliott • Last updated
Why King Charles will open his presents on Christmas Eve, not Christmas Day
King Charles likes to open his Christmas gifts on the eve on the 24th December
By Jack Slater • Published
The best Christmas movies on Apple TV+
Apple TV+ is ringing in the holiday season with an exciting schedule filled with Christmas specials and family-friendly entertainment
By Anna Rahmanan • Published