As the time of over-buying and over-indulgence, Christmas can often leave us with masses of good left-over festive foods. Our Chefs have come up with some great ideas on how to re-purpose leftover food to make delicious meals for the winter season.
Our Chef’s here at TLH have lots of ideas on how you reduce your waste and use your leftovers plus some top tips for keeping calm in the kitchen on Christmas Day.
There are lots of recipes in our book for our chefs. Nick Coombes, Head Chef at the TLH Toorak Hotel shares more unusual recipe ideas including Creamy Green Sprout and Horseradish Soup and Christmas Pudding and Mince Pie Fritter Balls. Dave Clifford, Head Chef at the TLH Victoria Hotel tells us how to make Turkey & Chickpea Curry and Mulled Wine. Andy Johnston, Head Chef at the TLH Derwent Hotel gives his recipes for Cheeseboard Macaroni with a spicy topping, Hot and Sour Soup and Cabbage and Bacon Soup with Stilton & Chestnut Croquettes. Finally Lee Johnston, Head Chef at the TLH Carlton Hotel, gives us his Top 10 Tips for keeping calm in the kitchen on Christmas Day.
Let us know whether you’ve tried these recipes and what you think of them!
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