1. If you managed to get through all of you Christmas veggies, then simply boil the potatoes and raw vegetables together in a large pan of salted water for 20 minutes.
Once cooked through, drain and put to one side to steam dry.
If you’re using leftover veg, then you can add these directly to the cooked potatoes or to Christmas Day’s roast potatoes.
2. Chop the potatoes and vegetables into chunks and add to the leftover turkey.
Season well and mash together, making the mixture as smooth or chunky as you like, before adding a whisked egg and then moulding into small cakes.
Top tip: Use wet hands to shape the mixture, so it doesn’t clump together on your fingers.
3. If you have goose fat leftover from Christmas, then heat in a pan. Otherwise a knob of butter of a splash of oil will do.
Fry the cakes for 3-4 minutes each side, or until golden brown all over – and don’t forget to listen out for that trademark bubble and squeak sound!
4. Serve the cakes on their own or with a dollop of cranberry sauce for a really festive feel.
When ingredients are in season, they need less doing to them. Flavours are fuller. Cooking becomes more straightforward. A good cut of meat, fresh vegetables harvested at the right time and ingredients that have not travelled unnecessarily far bring enough to the plate.
Each week, Reward Card customers spending £30 or more in The Farm Shop will receive a complimentary seasonal treat, a little something extra to enjoy alongside your usual shop.
Sometimes it’s simply about choosing something that feels considered. Good food, properly prepared, and a bit of time spent together.
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