The Festive Season is a super time for good food and (mostly good…) family. However, after all the aunts, uncles and cousins have departed there can be a prolific amount of food still to be consumed.

Letting it go to waste would be a shame, but eating the same leftovers for a week can be bland. Here are some meal ideas to try, ranging in ingredients and skill to keep the taste buds appetised:

6 rashers short-cut bacon
6 slices multigrain bread
1/4 cup whole-egg mayonnaise
4 small iceberg lettuce leaves, halved (or English Spinach)
125g shaved turkey breast
1 tomato, sliced
french fries, to serve

Heat a large, non-stick frying pan over medium-high heat. Add bacon, turning occasionally, and cook for four to five minutes or until crispy. Drain on a paper towel.

Toast the bread. Spread mayonnaise on the first slice, then add lettuce and top with turkey. Place another slice of toast and top with bacon, tomato and some more lettuce. Spread mayonnaise on the third slice of toast and place it on top of the sandwich mayo-side-down to stick it all together.

Cut the sandwich in half and serve with fries.

2 large (600g total) desiree potatoes
1 onion, thinly sliced
2 garlic cloves, finely chopped
300g sliced leg ham, torn
1 1/2 tsp cayenne pepper
Bunch of flat-leaf parsley, finely chopped
1 tbs olive oil
40g unsalted butter

Preheat the oven to 180C. Peel and grate the potatoes, then place in a strainer and squeeze out any excess liquid. Transfer to a bowl and combine with the onion, garlic, ham, cayenne pepper and parsley, then season.

Heat the oil and butter in a 20cm ovenproof frypan over medium heat, swirl around to coat the base of the pan. Spoon the potato mixture into the base of the pan and press down gently to make an even layer.

Reduce the heat to medium-low and cook for 20 minutes or until the base is golden and the potato is almost cooked through. Transfer the pan to the oven and bake for 15 minutes or until the top is golden and the potato is cooked and tender. Garnish with parsley to serve.

2 teaspoons olive oil
1 brown onion, finely chopped
2 teaspoons Mexican seasoning
Slow-roasted lamb (shredded)
400g diced tomatoes
400g can red kidney beans, drained, rinsed
312g packet small white corn tortillas
1 cup grated mozzarella

Avocado Salsa:
1 avocado, finely chopped
1/2 small red onion, finely chopped
1 tomato, finely chopped
125g can corn kernels, drained
1 tablespoon lemon juice
1 tablespoon finely chopped fresh coriander leaves

Preheat oven to 180°C. Heat oil in a frying pan over medium heat then add onion. Keep stirring for 4 minutes or until the onion has softened. Add seasoning, stirring, until fragrant. (about 30 seconds) Add tomatoes and kidney beans. Cook, stirring occasionally, for 10 minutes or until heated through.

Cut each tortilla into 4 wedges. Place wedges, in a single layer, on a large baking tray. Bake for 10 minutes or until crisp.

Line a baking tray with baking paper. Arrange wedges, overlapping, on prepared tray. Top with onion and bean combo, lamb and sprinkle with cheese. Bake for 10 to 15 minutes or until heated through and cheese is golden and melted.

Meanwhile, make the avocado salsa: Place avocado, onion, tomato, corn, lemon juice and coriander in a bowl. Season with salt and pepper. Stir to combine.

Divide nachos between serving plates and serve topped with the avocado salsa.

These are purely some atypical suggestions to encourage some out-of-the-box thinking when it comes to dealing with mounds of leftovers. There are plenty of exciting and easy to prepare recipes to be found online. Creative saving has no space for waste.

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