But for most there’s bound to be something left on the table and thrown into the fridge for days to come.
The obvious dish to whip up is bubble and squeak, making good use of pretty much anything you have left in the fridge after the big day. Some recipes only call for vegetable and potatoes, but the sky is the limit.
Mash up your roast potatoes in a bowl and combine with whatever veg you have left cut up into chunks and gently fried. As said, anything goes here but cabbage, onion, parsnips, and cauliflower work well. Season generously with salt and pepper and enhance with whatever fresh or dried herbs are on hand.
Any leftover meat is also a welcome addition. Form the mixture into patties before lightly coating with flour and bake or fry until golden brown. Best served with eggs, bacon, or fish.
For any leftover items you’re worried about it’s best to deploy the sight and smell test. Eggs that have gone past their best before date? Simply drop them in a full glass of water. If they sink, they’re good to eat. If they float, it’s best to throw them away.
Pictured: A festive classic.
If the above recipe is incapable of using up what’s lingering in the fridge or doesn’t appetise you, there are still plenty of ways to enjoy some classics or get creative for a twist.
What to do with those seemingly endless slices of turkey or other roasted meat? Loaded sandwiches are the go-to for many, and for good reason. What’s nicer than a self-contained bite of Christmas covered in cranberry transported in crusty bread?
But let’s talky pastry for a minute. Guernsey Waste propose using those shreds to whip up turkey shortcrust pasties with soft cheese, stuffing, and cranberry sauce – or a meat and vegetable pie with puff pastry.
One wackier suggestion is to make spring rolls using filo pastry. Again, it’s key to use up what you have with a few additions of some soy sauce and egg wash.
That leads to a good point about incorporating cupboard staples such as tinned and dried goods.
Much of the leftovers would sit happily in a curry or soup, enhanced with spices, coconut milk, chopped tomatoes, cream or yoghurt, mopped up with steamed rice or old bread.
Guernsey Waste also propose using your leftover spud peelings to make a soup, or of course you could make the classic peel pie. That’s if your trimmings haven’t already ended up in the food caddy.
Pictured: How will you make the most of these?
For those more scorned vegetable like sprouts, consider making a warm salad by involving chopped nuts, bitter leaves, cheese shavings, lemon juice or vinegar and olive oil.
Or you could shave them up and serve with a savory pancake.
And for all that chocolate remaining, whether it’s premium bars or miniatures from a selection box.
Cake, pudding, biscuits are clear choices – but so are brownies with chopped up mince pies to be even more economical.
Sweet treat avoiders can also get those odds and ends of cheese folded into a creamy macaroni and cheese or a fondue. Or try enjoying that cheese on crackers with a carrot jam made simply with sugar, lemon and cinnamon.