13th Jan 2022

The Pud-fect Way to Enjoy Christmas Leftovers

The Pud-fect Way to Enjoy Christmas Leftovers


It’s that time at the beginning of January where you’re back to reality, the post-Christmas blues have hit hard and meal planning seems like a chore.

Half a turkey in the freezer, some stuffing still on the top shelf, and plenty of cheese going spare; there are plenty of festive foods still floating around. We have come to the rescue with our top three ways to upcycle your festive leftovers using our Yorkshire puddings 😍

Bubble and Squeak

Bubble and squeak should be on everyone’s Christmas menu since it’s a fantastic way to use up leftover mashed potatoes, sprouts, and cabbage. This is a very popular British meal which gets its name from the sounds made by the ingredients as they cook 🥔

The Ingredients:

  • 1 tbsp duck fat, goose fat, or butter
  • 4 rashers of streaky bacon, chopped
  • 1 onion, finely sliced
  • 1 garlic clove, chopped
  • 15-20 cooked Brussels sprouts, sliced, or leftover boiled cabbage, shredded
  • 400g cold leftover mashed potato, or cold crushed boiled potatoes
  • 4 The Real Yorkshire Co. Yorkshire Puddings
  • 60g of cheese

The Method: 

  • Warm 1 tbsp duck fat, goose fat, or butter in a nonstick pan, then add 4 chopped streaky bacon rashers. When the bacon starts to brown, add 1 finely sliced onion and 1 chopped garlic clove.
  • Then, add 15-20 sliced cooked Brussels sprouts or shredded cooked cabbage and brown. This will take about 5-6 minutes.
  • Add 400g of cold mashed potato. Then, in the pan, combine everything and push it down so that the mixture covers the bottom of the pan.
  • Allow the mixture to settle slightly on the bottom of the pan before flipping it over and repeating the process. 
  • Spoon your bubble and squeak into the Yorkshire puddings, grate some cheese on top, and grill until all the cheese has melted.
  • Once out of the grill, serve with any leftover roast potatoes or vegetables 💛

Festive Yorkshire Pudding Pie 

Served with hot gravy traditionally, these little pies also taste great cold with pickles and chutney leftover from your cheeseboard.

The Ingredients:

  • Vegetable oil for cooking
  • 200g leftover stuffing
  • 150g leftover turkey (shredded)
  • 4 tbsp cranberry sauce
  • 10 Brussels sprouts, quartered
  • 4 The Real Yorkshire Co. Yorkshire Puddings
  • Knob of butter
  • Salt & pepper
  • Thyme, for garnishing

The Method: 

  • The first step is to preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit/gas mark 6).
  • Place your Yorkshire puddings in a cupcake tray with a little bit of vegetable oil and move it aside.
  • Start roasting your Brussels sprouts by simply heating the butter in a frying pan until it begins to froth, then sauté the sprouts on both sides until they are a light golden colour. Take them out of the pan and drain them on some kitchen towel.
  • Place your Yorkshire puddings in the oven and cook for 15-20 minutes, until golden brown.
  • Warm the stuffing and turkey in the oven for the final few minutes of the Yorkshire puddings cooking.
  • Fill each Yorkshire with stuffing, then top with a quarter piece of a Brussels sprout, a shred of turkey, and a dollop of cranberry sauce. Garnish with thyme sprigs if desired 😍

Did Someone Say ‘Turkey Curry’?

Make a turkey curry feast that even Nanny will like! This aromatic turkey Tikka Masala is ideal for a warming weekend meal 🍛


  • 1 tsp olive oil
  • 1 medium chopped onion
  • 1 sliced red pepper
  • 1 sliced green pepper
  • 1 tsp chilli flakes
  • 3 garlic cloves, crushed or grated
  • 3 cm grated ginger
  • 3 tablespoons garam masala
  •  2 tsp turmeric
  • 500g leftover cooked turkey, shredded or cubed 
  • 350ml passata (or chopped tinned tomatoes)
  • 200ml of coconut milk
  • 4 The Real Yorkshire Pudding Co. Yorkshire Puddings
  • Salt & pepper

The Method: 

  • Preheat the oven for the Yorkshire puddings.
  • In a large, deep pan, heat the oil, onions, and peppers over low heat (lid on) for approximately 5 minutes, or until softened but not brown.
  • Cook for 2 minutes more after adding the chilli, garlic, ginger, garam masala and turmeric (add a very small splash of water from the kettle if it gets too dry).
  • Add the Yorkshire puddings to the oven and cook as per the packet instructions until they are golden brown.
  • Add the turkey, passata, coconut milk, salt, and pepper to the pan with the onions and spices and bring to a boil. Reduce the heat to low and continue to cook for 10 minutes, or until the sauce has thickened slightly and the turkey is steaming hot all the way through.
  • Remove the Yorkshire puddings from the oven and ladle the turkey curry mixture into the puddings to serve. Delicious 🤤

Make sure to tag us in your festive leftover recipes which feature our Yorkshire Puddings on our Instagram and Facebook. If you’re lucky, they may even feature on our page 👏 We look forward to seeing your creations!