Christmas leftovers: Three simple ways to turn leftovers into healthy & delicious recipes

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Sweet potato, halloumi and pepper stacks


Two large sweet potatoes

One and half tablespoons olive oil

Two large red peppers

One and half x 250g (375g) packs light halloumi cheese (low-fat)

Fresh parsley, for garnish

For the dressing

Two inch (five cms) fresh ginger root, peeled & finely minced

Two cloves fresh garlic, peeled & finely minced

Three tablespoons cider apple vinegar

Two tablespoons olive oil

Half teaspoon sea salt


Preheat oven 200°C /Fan 180°C / Gas six.

Wash and scrub the sweet potatoes and dry them. Slice the sweet potatoes into half inch slices. You need three slices per stack.

Cut the red peppers into rings and de-seed them. You need two slices per stack.

Cut the halloumi cheese into thick slices, you need two slices per stack.

Arrange the sweet potatoes on a baking tray and drizzle one tablespoon of the olive oil over the slices. Turn them over so both sides are coated in olive oil.

Bake for 30 minutes adding the peppers after 20 minutes.

Meanwhile, fry the halloumi slices in the remaining olive oil over a low heat until they’re golden brown on both sides.

Remove the sweet potatoes and peppers from the oven.

Build the stacks on a serving platter; place a sweet potato slice on the bottom, then a halloumi slice, then the pepper. (You will need to make a cut in the peppers, and curl them around in a circle to fit)

Continue with sweet potato, halloumi, pepper and finally the third sweet pepper slice.

Garnish with chopped fresh parsley and drizzle some of the dressing over the stacks.

Serve with salad and the rest of the dressing.

Sweet potato and chicken tray bake


500g sweet potatoes, peeled and cut into two cm chunks (a selection of different coloured ones work well, if you can get hold of them)

Two red onions, cut into wedges

250g sugar snap peas

Eight garlic cloves, unpeeled

Two tsp dried thyme

One tsp dried rosemary

One and a half tbsp olive oil

Six skinless chicken thigh fillets, each cut in half

Two lemons, one juiced and one cut into wedges to serve

One tsp smoked paprika

150ml chicken stock


Preheat the oven to gas six, 200°C, fan 180°C. Add the sweet potatoes and garlic to a large roasting tray and sprinkle over the dried herbs. Season and drizzle over one tbsp of the oil, then toss everything together. Spread the sweet potatoes out in an even layer and roast for 10 mins.

Remove the tray from the oven and add the onion wedges and sugar snap peas followed by the chicken pieces. Drizzle with the remaining half tbsp oil. Squeeze over the lemon juice and sprinkle with the paprika. Return to the oven for 15 mins.

Pour over most of the chicken stock, then roast for a final 15-20 mins (topping up with a little more stock if it starts to look too dry) until the chicken is cooked through and the veg is completely tender. Squeeze the garlic cloves from their skins and serve with lemon wedges.

Lower-fat loaded fries


600g potatoes, peeled

One and a half tbsp olive oil

One tsp dried thyme

One slice back bacon

100g feta, crumbled

For the salsa

One corn on the cob

One tomato, seeds removed, roughly chopped

Half avocado, roughly chopped

Juice one lime

Two spring onions, finely chopped

For the yoghurt dressing

90g low-fat plain yoghurt

Half tsp ground cumin

Zest one lime


Slice the potatoes into thin fries. Soak in water for 30 minutes to remove the starch, then dry thoroughly. Meanwhile preheat the oven to 200ºC / Fan 180ºC / Gas six.

Toss in the olive oil and dried thyme. Spread out on a baking sheet lined with greaseproof paper and bake in the oven for 40 minutes, or until cooked through and golden.

Cook the bacon under a hot grill until crispy and set aside. Once cool, crumble into small pieces.

To make the salsa, cook the corn on the cob in salted boiling water for six minutes. Drain and dry then cook over a hot griddle for around eight minutes, turning frequently, until starting to char.

Remove from the griddle and allow to cool. Use a sharp knife to slice the corn from the cob. Mix with the chopped tomatoes, avocado, spring onion and lime juice. Set aside.

To make the yoghurt dressing, mix together all of the ingredients and pour into a serving bowl.

Remove the fries from the oven. Scatter over the cheese and place back in the oven for five minutes.

Remove from the oven, drizzle over some of the yoghurt dressing and scatter over the salsa and the crispy bacon.

Serve the rest of the yoghurt dressing in a bowl alongside the fries.

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