How to use those Christmas lunch leftovers for a Boxing Day feast

When the dust settles from Christmas Day, leftovers are almost inevitable.

Instead of letting the remainders of roast chicken and veg, cold meat and salads or a braai go to waste, here are ways to give new life to your leftovers:

Use roast chicken to make moreish pot pies:

Gently fry onion, garlic and finely chopped bacon in a saucepan until tender. Add flour, salt and pepper and stir until thoroughly blended. Gradually add chicken broth and milk and stir until the sauce thickens.

Add in chopped or shredded chicken and either thawed frozen vegetables or leftover veggies from lunch. Cook through then spoon the mixture into a ramekin. Top with a round piece of puff pastry, seal the edges and make a few slits in the top.

Bake at 180 degrees Celsius until the crust is golden brown. If the crust appears to be burning, cover the edge with aluminium foil. Serve the pie after allowing it to rest for a few minutes.

Use roast lamb to make a hearty stew:

Heat butter or oil in a saucepan. Add a mirepoix (diced onions, carrots and celery) and cook until the vegetables are softened. A

dd minced garlic and cook through. For more flavour, add in curry powder (masala), chilli flakes and cumin and let the spices cook in.

Add in roughly chopped roast lamb, a stock cube (dissolved in warm water) and a spoonful of Worcestershire sauce. Add in frozen peas or lentils, peeled and chopped potatoes and simmer for 15 to 20 minutes until the potatoes are tender.

Use boerewors to make a delectable pizza:

Using a saucepan or pot, combine tomato paste and chakalaka.

Bring to the boil and reduce to a simmer until the sauce has thickened.

Top prepared dough with the tomato sauce, sliced boerewors, fresh basil or rocket and soft cheese. Season and drizzle with olive oil and finish off in the oven until bubbly.