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Turkey (or whatever roast you are having!)
Carve any leftover turkey or meat straight away, allow it to cool to room temperature and place in an airtight container in the fridge or freezer.
Nut roast
Can be kept covered in the fridge for 3-4 days and served cold or reheated. It can also be frozen after cooking too.
Potatoes
Leftover roast potatoes can be frozen.
Allow them to cool, place them on a tray and put them in the freezer. Once frozen transfer to a freezer bag. They can be cooked straight from frozen.
Any spare uncooked potatoes should be placed in a cool dry place away from onions.
Sprouts
A shocking 130 million sprouts are thrown away every year in the UK!
They can be kept in the fridge for up to 3 days after cooking.
They can also be blended with herbs and olive oil to make a simple pesto or added to stir fries, salads and pasta bakes.
Pigs in blanket
Cool them to room temperature and wrap them up before putting them in the fridge (up to 2-3 days) or the freezer.
Add them into casseroles or stir them into a delicious carbonara.
Top tip: They make great boxing day breakfast sandwiches!
Root veg
Roasted root vegetables, such as carrots and parsnips, can keep in the fridge for 3-4 days after cooking or can be frozen (make sure they have cooled to room temperature before freezing).
They can be added to salads, stews, or make a great alternative to chips.
Stuffing
Stuffing will freeze well, especially when made into stuffing balls.
You can then cook them straight from frozen for roast dinners or use them as a pasta bake topper.
Gravy
Freeze in portions, or an ice cube tray.
They can then be defrosted and used normally or added to stocks and sauces.