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Brighten up your Boxing Day food

Graham Sherwood suggests some recipes to brighten up your Boxing Day cuisine

Mini Parma ham and cheese Yorkshires


16 mini Yorkshire puddings

100g cream cheese

100g creme fraiche

8 slices parma ham, halved

1 large handful  watercress, to serve

For the dressing:

20g basil leaves

1 clove garlic, chopped

20g grated Parmigiano Reggiano

100ml olive oil

A pinch of cracked black pepper


Preheat the oven to 200oC

Roast the Yorkshire puddings for four to five minutes or according to the instructions, until crisp and golden brown then allow them to cool

Meanwhile, blend all the ingredients together for the dressing in a food processor or whisk until smooth

Combine the cream cheese with the creme fraiche then stir in half of the dressing

Spoon teaspoon servings of the cream cheese mixture into the bottom of each Yorkshire pudding and top with a little more dressing

Finish with a sprig of watercress and half a slice of Parma Ham

Cooks Tip:

This recipe can be changed in so many different ways depending on which leftover meat is available. For example, if using beef, substitute the dressing for horseradish mayonnaise; if using turkey, replace the dressing with tarragon and lime mayonnaise, and so on...

Leftover turkey and potato salad


1/2 red onion, finely sliced

Juice of 1 lemon

40ml extra virgin olive oil

Olive oil (for frying)

300g leftover roast turkey, shredded

200g leftover roast potatoes, cubed

A pinch of cayenne pepper

2 red chicory, leaves separated

100g watercress

1 eating apple, cored and thinly sliced

30g pecans, lightly toasted and roughly chopped

A pinch of caster sugar


Place the sliced onion into a small bowl with half of the lemon juice, a drizzle of the extra virgin olive oil, and season well

Toss to combine, then cover and set aside. This can be made in advance if kept chilled for up to 24 hours

Cover the base of a non-stick frying pan with olive oil and heat to medium high, then fry the potatoes, well sprinkled with cayenne pepper, for 5 to 10 minutes

Turn them until they're golden and crisp all over, then spoon onto kitchen paper and season with a little sea salt

Toss the turkey, chicory, watercress, apple and pecans into a large bowl

In a small bowl, mix the remaining lemon juice with a little salt and pepper and the sugar, then whisk in the remaining extra virgin olive oil until the dressing emulsifies

Toss together the crisp potatoes and the salad along with the dressing

Serve immediately while warm

Boxing Day bubble and squeak


500g potatoes, cut into small cubes

1/2 savoy cabbage, shredded

100g pancetta lardons

1 onion, finely sliced

4tbsp butter

Nutmeg (for grating)


Place the potatoes in a pan of boiling water and cook for five to six minutes until barely done, then drain them, keeping the water

Place the shredded cabbage in a colander and then pour over the boiling water, leaving it to steam dry for a few minutes

Heat a large frying pan until hot, then fry the pancetta lardons for 5 to 6 minutes until they are beginning to crisp

Add the onion with the butter and cook over a medium high heat, stirring frequently

Allow the onion to colour but not burn

Once the bacon is crisp and the onions are softened, remove and drain them with a slotted spoon to a bowl, leaving the fat in the pan

Add the cabbage to the pan, season and fry over a high heat tossing regularly but allowing the cabbage to brown a little

Grate over some nutmeg then add the potatoes, tossing everything together

Press the mixture down gently into the pan and allow it to crisp up in places

Once the vegetables are tinged golden, stir through the bacon and onions and fry for another 3 to 4 minutes, taste and season, then serve with good quality buttered toast.

Cooks Tip:

Bubble and squeak can be made with whatever leftover vegetables you have but make sure there's potato and some cabbage variety in the mix

Mango and Lime Sorbet


80g pancetta lardons

50g butter

200g white cabbage, finely shredded

200g red cabbage,, finely shredded

2 red chicory, finely sliced

1 tsp soft light brown sugar

1 bay leaf

2 white peppercorns, crushed

2 fresh strips of rosemary

Pinch of mace

120ml white wine


Using a deep frying pan or saute pan over a medium heat, fry the pancetta until crisp

Add the butter to the pan, then cook the cabbage, chicory, sugar, bay, peppercorn and rosemary 

Stir occasionally, for five minutes

Pour in the wine and reduce for a further five minutes

Remove bay leaf and rosemary sprigs

Taste, season well with salt, pepper and mace, then serve while still warm

What do you think of these recipes? Want more healthy recipes? 

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