Christmas is a time when we all overeat. I love the days when I can make a snack with the leftovers. This turkey satay recipe is one from my brother Kenneth. He is a very good cook. This dish packs big flavours and is great for using up any leftover turkey from Christmas Day. Stir-frying is a traditional Chinese cooking technique that’s very easy to master. To check if the vegetables are cooked, pierce them with the tip of a knife. When ready, they should feel as soft as butter.

Turkey and leek stroganoff is one of my mother’s recipes. This dish is ideal for St Stephen’s Day and you won’t hear anyone moaning that it's turkey again. I like it all through the year and also use this recipe with leftover chicken. You could use crème fraîche instead of the sour cream. The wild rice is that bit more expensive, but it does add colour and texture to the dish. If you are feeling adventurous, try it as a filling for vol au vents. We sometimes serve it as a starter in the restaurant. The sauce can be made up to 24 hours in advance and kept covered in the fridge.

Happy Christmas cooking.

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Turkey satay vegetable noodles

Serves four to six

275g (10oz) of fine egg noodles

1 tbsp of Donegal rapeseed oil

1 large red pepper, halved, seeded and thinly sliced

225g (8oz) of fine green beans, trimmed and halved

175g (6oz) of baby corn, halved lengthways

2 garlic cloves, crushed

400g (14oz) can of coconut milk

350g (12oz) leftover cooked turkey meat, cut into bite-sized pieces

100g (4oz) of crunchy peanut butter

2 tbsp of dark soy sauce

2 tbsp of sweet chilli sauce

1 tsp of light muscovado sugar

Juice of ½ lime

50g (2oz) of cashew nuts, toasted and finely chopped

Handful of fresh coriander, to garnish

Place the fine egg noodles in a pan of boiling water and cook for three to four minutes, until tender, or according to the packet instructions.

Heat a wok until very hot. Add the oil and swirl it around the edges, then tip in the red pepper, green beans, baby corn and garlic and stir-fry for three to four minutes, until the vegetables are tender, sprinkling over one tablespoon of water if the mixture is getting too dry.

Drain the noodles and add to the wok with the coconut milk, turkey, peanut butter, soy sauce, chilli sauce, sugar and lime juice. Stir-fry for another two to three minutes, until all the ingredients are piping hot.

To serve, divide among warmed serving bowls and scatter over the cashew nuts and coriander.

Turkey and leek stroganoff with wild and basmati rice

Serves four

225g (8oz) of wild and basmati rice

1 tbsp of Donegal rapeseed oil

Knob of butter

175g (6oz) of chestnut mushrooms, sliced

1 garlic clove, crushed

450g (1lb) of cooked turkey, cut into strips

2 small leeks, trimmed and sliced on the diagonal

1/4 tsp of paprika, plus extra to garnish

Sea salt and freshly ground black pepper

1 tbsp of white wine vinegar

150ml (1/4 pint) of chicken stock

4 tbsp of dry white wine

2 tsp of tomato purée

1 tsp of dijon mustard

4 tbsp of sour cream or crème fraîche

1 tbsp of chopped fresh basil

Bring a large pan of water to the boil. Add the rice and return to the boil, then give it a good stir and turn down to a low heat. Cook for the length of time given on the packet instructions – they all vary.

Heat a large frying pan over a medium heat. Add the oil and butter and once the butter stops foaming, add the mushrooms and garlic. Sauté for two to three minutes, until just tender. Scatter in the leeks, then sprinkle in the paprika and cook for another minute or two, stirring occasionally. Season to taste.

Add the white wine vinegar and allow it to bubble right down, then add the stock, wine, tomato purée and mustard, and simmer for a few minutes, stirring occasionally, until reduced by half. Stir the sour cream into the pan, then reduce the heat and simmer gently for a couple of minutes. Cook until the sauce has thickened and slightly reduced, then add in the cooked turkey and stir in the basil.

To serve, divide the cooked rice among warmed plates and spoon the turkey and leek stroganoff alongside. Finish with a light dusting of paprika to serve.