Ask a Chef: Jimmy Lee, of Glasgow's Lychee Oriental, on how to make Christmas leftovers delicious

What should we do with Christmas leftovers? After a marathon dining session on Christmas Day there will always be leftover turkey. The thought of repeating another run at the same dish is an exercise too far. It’s lucky that leftover turkey is so versatile. I have used it for turkey noodle soup, turkey fried rice and even in a Chinese congee. This year I’ll be making the recipe below.

Singapore turkey rice noodles

Serves four

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INGREDIENTS200g dry rice noodles100g shredded turkey

1 egg, beaten2 peppers, thinly sliced1 onion, thinly sliced1 tbsp mild/hot curry powder2 tsp light soy sauce

1 tsp dark soy sauce1 tsp sesame oil

splash of vegetable oil500ml hot water1 Place the rice noodles in a bowl. Add the boiling water and cover for 15 mins. Drain using a colander.2 Heat the wok to high and add the splash of vegetable oil.

3 Add the beaten egg and stir fry, using a circular motion for 20 secs. Add the shredded turkey and stir fry for another minute.

4 Add the sliced peppers and onions and fry for another couple of minutes, then the cooked rice noodles and fry for a further minute.

5 Add the curry powder and the light soy sauce. Fry for another minute until all the rice noodles have been coated with the curry powder.

6 Plate up and drizzle sesame oil over the top.

My special Brussels sprouts

At Christmas, sprouts are almost as big a conversation topic as Brexit. You either love them or you don’t. Either way, I don’t know any households who manage to finish all of them on Christmas Day.

Serves four as a side dish

INGREDIENTS

200g leftover Brussels sprouts

1 garlic clove, crushed

½ tbsp of oyster sauce

1 Heat a wok, then add the crushed garlic, throw in the leftover sprouts and stir fry for two mins.

2 Add the sauce, heat and serve. If you don’t have any oyster sauce, there are various Chinese sauces you can add to balance the bitter flavour of the sprouts, including Chinese XO sauce or a light soy sauce.

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