Turkey curry unknowingly inspired by Bridget Jones

it’s not the most beautiful thing in the world, but it’s a damn tasty way to use Christmas leftovers. I thought that my wife was be brilliantly creative when she suggested that we use the leftover turkey to make a curry. It was only afterwards that I realised she got the idea from Bridget Jones diary – the pot luck turkey curry where she sees darcy (?) – I think that’s right. Anyway, I have to give my thanks as it’s a great, if not very original idea and it will definitely form part of the traditions going forward in our family.

Christmas leftover turkey medium curry (2 – 4 portions)

Ingredients – curry paste

  • 2 garlic cloves
  • 4 tomatoes
  • 1 yellow pepper
  • 3 green chillies (1 1/2 deseeded to take out kick)
  • Handful coriander
  • 4-5cm worth fresh ginger
  • 1 tsp crushes coriander seed
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 3 tsp paprika
  • 1 tsp black pepper
  • 1 tsp cumin

Ingredients – full meal

  • 400ml coconut milk
  • 100g broccoli cut into strips
  • Leftover turkey
  • 2 eschallion shallots diced


  1. roast yellow pepper, 2 chillies and tomatoes at 180 C for about 30 mins.
  2. Blend the roasted veg and all other curry paste ingredients into a paste in the blender.
  3. Fry shallots and broccoli until tender.
  4. Add turkey and fry together.
  5. Add curry paste and stir for a couple of minutes.
  6. Add coconut milk and simmer for 5-15 mins.
  7. Serve with rice of your choice.

Frittata, the best all day egg

There is an important distinction in my house about two types of egg dish that I usually lump in the same group – tortilla versus frittata.

I concede that the tortilla is slightly different than the way I do my frittatas (fry and then under the grill), but they’re very similar and both delicious. For the sake of harmony, I don’t call anything I make tortilla, even when I’ve only used potato and onion.

As with many of these types of food, the best thing is that you can use whatever veg you have in the fridge – egg is the only vital ingredient. Also, this can be breakfast, lunch or dinner – not like the very breakfast focused versions of other egg meals (in my opinion – I guess really you can eat whatever you want whenever you want).

Kale and potato frittata with cheddar cheese


  • 4 eggs
  • 3-4 medium potatoes
  • Handful of kale
  • 1 shallot
  • 1 clove garlic
  • 1 dl grated cheddar


  1. Slice up potatoes and shallow fry until soft
  2. Toss in finely chopped shallots and garlic
  3. Turn the girl on high
  4. Chop the kale and toss in the pan together with everything else
  5. Beat the eggs and pour into the pan
  6. Cook on medium to low until some bubbles form and the edges are cooked
  7. Put grated cheese on top and then put under the grill
  8. Take out when cheese is bubbling and browned
  9. Eat on its own or serve with salad

Vegan chocolate mousse

Ok, I’m not positive it’s vegan because I didn’t double check the chocolate I used, but it was 70%, so I think so.

I made vegan mayo today (check it out at serious eats), which was delicious, but I ended up with a ton of extra aquafaba. What to do with it?

With only two very minor tweaks, I did Vanilla Crunch’s recipe so I’m not even going to replicate here.

Only substitution was sugar instead of coconut nectar but only because I didn’t have it and a bit of vanilla extract.