A Member Exclusive. We caught up with Michelin star chef and fellow Sock Club member, Jason Atherton, to ask about his favourite Christmas leftover recipe ideas…
Christmas dinner is great. The leftovers from Christmas dinner? We’d argue, they are even better. And while we do enjoy a classic turkey curry and mum’s bubble and squeak, we were keen to investigate the other festive flavour combinations we should be trying. We asked Sock Club member and internationally renowned, Michelin star chef Jason Atherton for his tips on turning the leftover turkey and sprouts into something cool following Yule…
JA: I’d focus on the veg as there’s so much you could make with the leftovers, plus I’m really interested in experimenting with vegetarian recipes at the moment. For example, I’d make a cheesy root veg gratin to use up leftover turnips, swede and potatoes.
Jason’s recipe is listed here: Visit website
JA: I’ll make a turkey and Jamón Ibérico open sandwich as an alternative to one with turkey and stuffing. It’s a nice change and has avocado, crème fraîche, radish and fennel on sourdough with slices of turkey and Jamón Ibérico, all topped with cranberry sauce.
Find his recipe here: visit website
JA: A really festive recipe that makes sprouts a lot more appealing is my creamy sprouts with chestnuts and pancetta recipe. It’s made with a shallot cream, fried pancetta, chestnuts and sprouts. It’s easy to make, so you could even make it on Christmas day too.
Recipe also here: visit website
JA: A good turkey pie, then you could use any other leftovers in the house with it such as bacon.
JA: I love mince pie or Christmas pudding ice cream and if you’ve got leftover Panettone you could make Panettone bread and butter pudding.
Jason’s a huge fan of bright and colourful, but has a real love for the Ottaway Style designs. As a sock club member he already has a good number of our selections, so picked out a few of his favourite sock styles below.
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