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“Necessity is the mother of invention.” They’re words to live by when it comes to cooking up a storm with arbitrary ingredients you happen to have in the fridge or cupboard on any given day, but even more so when you happen to be dealing with leftovers. The feasting part of the Christmas festivities doesn't have to be over as soon as Christmas is! The secret to turning leftovers into gourmet treats is not just to haul them out and serve them cold, but to transform them into whole new dishes. Simply grab a few of your favourite Cape Herb & Spice blends and think out of the box. Here are a few ideas to get you started:  


#1 Coronation Turkey

Cold turkey is all very well slapped on a sarmie with lettuce and mayo. But you can do so much more using essentially the same ingredients. Simply flake your leftover turkey and make a fabulous coronation sauce for it. Fry off a finely sliced onion in a dash of oil, then add a tablespoon of tomato paste and a very liberal sprinkling of Cape Herb & Spice Vindaloo Exotic Spice blend. Deglaze the pan with a dash of brandy or Cognac and a tablespoon or two of water, then mix it with a good quality mayonnaise and tumble in the flaked chicken. To give it extra punch, you could add diced mango and sliced spring onion and top it with toasted flaked almonds. Serve your coronation turkey on soft rolls with butter lettuce, in lettuce leaves as wraps (ideal for post-Christmas banters) or embrace the Indian theme and serve it with gorgeous warm naan breads.

#2 Mini Gammon Fritattas

Whisk up eggs along with a liberal dash of cream or milk, then stir in chopped up gammon along with any leftover Christmas veggies like roast potatoes or peas. Pour the mix into a muffin tin sprayed with non-stick cooking spray and bake it at 180˚C until set and golden. Dust liberally with your favourite Cape Herb & Spice blend, top with micro herbs, crumble over some feta and you’re done. Pretty much anything you have in the fridge or store cupboard can go into and on top of these! They are brilliant for a brunch table, served with a green salad for a light lunch or packed in a picnic basket headed for the beach or forest. 

#3 Chipolata Skewers

Those teeny chipolata sausages left over from your Christmas roast get a new lease on life threaded onto bamboo skewers along with boiled baby potatoes. But the piece de resistance is a spicy cocktail dip made of good quality mayonnaise, a liberal sprinkling of Cape Herb & Spice Chipotle Chilli Seasoning, a large handful of finely chopped coriander and a dash of lemon juice.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at