Here’s a recipe to use up your turkey leftovers after Christmas. You will need a slow cooker or an oven-proof cooking dish. Ingredients About four portions of cold turkey, torn into bite-sized pieces 1 sweet potato, chopped into small slivers 1 carrot, chopped into small slivers 1 onion, diced 2 cloves of garlic, diced 2 tsp mixed herbs 2 tsp smoked paprika 20g butter 50g diced chorizo 1 chicken stock cube mixed in about 700ml water (see method) Method Melt the butter and fry the onions on a medium heat until golden.

We cook this version of bolognaise with beetroot due to Ingrid’s tomato allergy. This recipe is an attempt to capture what we do on the fly. The key to it is using the wine, the Worcestershire sauce and the herbs to even out the sweetness of the beetroot. If you can manage that, it’s super tasty. The sauce usually ends up being an unusual but pleasing pink/purple colour, as you will see from the pictures.