What clever tricks do you have up your sleeve for Christmas leftovers - a twist on the turkey curry, something with cold sprouts, and what about those stale mince pies?
I have a theory that as a nation, we're gripped by a love that dare not speak its name. All year, Britain quietly pines for turkey and sprout curry, cranberry sauce on toast and cold custard, excitedly counting the sleeps until Boxing Day when the real Christmas feast begins. It's the only explanation I can think of for our collective annual amnesia at the checkout - why else would we, year after year, buy four people and a dog enough food for the entire cast of Downton Abbey?
Call me unpatriotic if you will, but personally, the very thought of turkey korma, sinew and all makes me shudder - spices may hide a multitude of sins, but they can't disguise the fact that these are bits which have been picked over and rejected once too often. We usually opt for a gristly, and definitely inauthentic nasi goreng instead (tellingly known as nasty goreng in our house) - still pretty unexciting, but without the gravy, it's easier to avoid the bad bits.
But this year, I urge you cast off the paper chains of tradition, and instead, seize the moment while the cold cuts are still faintly appetising. Cloak them in a rich, creamy sauce along with the end of the gravy, then hide the lot underneath a golden pastry crust, and you'll be amazed at how fast they disappear - after all, nothing warms British heart like a nice pie. Why, you can even stick your leftover pigs-in-blankets in there, if you're the kind of pervert who has such things.
I'll admit, bubble and squeak's a classic for a reason (let's be honest, fry anything in enough butter and it's going to taste good), and would make a fine accompaniment to the turkey pie, but shape it into crispy little cakes and top with the end of the smoked salmon, or indeed some shredded ham, and you can serve it up to guests as a smart starter with nary a blush. I suspect this is just about the only way you can make cooked sprouts edible, but the raw sort fairly burst with possibility, including the shredded sprout and cranberry salad here (hint: call it a slaw, and foodies will go mad for it.)
Lastly, the dish I'm most proud of: a fusion of two proud festive traditions, the Christmas pudding trifle. Don't bother slaving over two desserts on 25 December when you can make this corker with the festive leftovers the next day. (Alternatively, skip the first round, and serve the trifle on Christmas Day instead - it's almost certainly nicer.)
Of course, if you really have gone overboard, these aren't your only options - how about the fine looking festive kebabs from blogger Holly Seddon at the top of this page, a panettone bread and butter pudding or even, if you're feeling ambitious, some deep-fried Christmas pudding ice cream ...
Do you love leftovers, and if so, what clever tricks do you have for making a silk purse out of this annual culinary sow's ear - does anyone have a really good recipe for turkey curry, or cold sprouts, for example, and what about those pesky stale mince pies? Or are you one of those rare smug sorts who only ever buys as much as they need?
Holly Seddon's superb Christmas leftover kebabs. Photograph: James Seddon