Salmon and cream cheese omelette Beat together 6 eggs with 2 tbsp chopped parsley, season well and set to one side. Preheat a small omelette pan, add a good knob of butter and immediately pour in half the egg mix. Stir and fold for a minute or so, until just beginning to set. Blob a good spoonful of cream cheese on one half, top with some smoked salmon and a handful of watercress. Fold and serve. Repeat with the remaining egg.
Ham and cheese melts Butter 4 thick slices of crusty bread and place each, buttered side down, on a large square of foil. Spread with wholegrain mustard, top with 2 thick slices of ham and then divide 100g (3½oz) finely grated Cheddar between each. Top with another slice of bread, butter the outside and then encase in the foil. Bake for 15-20 minutes until piping hot and oozing.
Chinese ham with spring greens Stir-fry 1 bunch of sliced spring onions, 3 chopped garlic cloves and 3cm finely chopped ginger for 2 minutes. Add 350g (12oz) shredded fresh spring greens and stir-fry for a further 2-3 minutes until tender – add a splash of water if needed. Add 300g (10½oz) roughly chopped cooked ham, 1 tbsp light soy sauce and 2-3 tbsp sweet chilli sauce. Stir-fry for a couple of minutes. Serve over sticky rice.
Brie and mushroom melts Heat a drizzle of olive oil in a saucepan, add a bunch of chopped
spring onions and 1 chopped garlic clove and gently fry for 5 minutes. Brush 4 large field mushrooms with oil. Season and cook under a hot grill, turning every now and then until softened. Fill the mushroom with the spring onion mix and top with 150g (5oz) roughly chopped Brie. Return to the grill and cook until bubbling and melted. Serve on thick toast with a spoonful of cranberry sauce.
Turkey carbonara-ish Cook 350g (12oz) spaghetti according to the packet instructions, drain and set to one side. Melt 25g (1oz) butter in a large saucepan, add 300g (10½oz) chopped white mushrooms, 3 chopped garlic cloves and plenty of seasoning. Fry for 5 minutes until golden and all of the liquid has cooked off. Stir in 350g (12oz) shredded cooked turkey and 150g (5oz) mascarpone cheese. Gently heat through. Return the hot pasta to the pan, adding a splash of hot water if needed. Stir to coat and scatter with fresh basil and 50g (2oz) grated Parmesan to serve.
Turkey quesadillas Lay 4 soft flour tortillas on a work surface and divide 75g (3oz) baby spinach between each. Scatter over 125g (4½oz) grated Cheddar cheese, a handful of spring onions, 2 roughly chopped tomatoes, 2 thickly sliced avocados, a handful of torn coriander and a scattering of jalapeno peppers. Top each with 75g (3oz) shredded turkey and top with another tortilla. Heat a large frying pan, brush with oil and fry each filled tortilla for 2 minutes on
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each side. Keep warm while you cook the remainder. Slice and serve with soured cream and lime wedges.
squeak breakfast Mash around 600g (1¼lb) cooked potatoes with the back of a fork and roughly chop around 400g (14oz) lightly cooked sprouts or cabbage. Season to taste and combine with 1 tbsp chopped thyme and 4 tbsp chopped parsley. Heat 25g (1oz) butter in a non-stick frying pan and spoon in the potato mix. Press down firmly and cook for 10 minutes until golden. Carefully turn, using a plate to help, and cook on the other side for 10 minutes. Serve thick wedges with crisp bacon and poached eggs.
Cheeseboard pizza Take 2 pizza bases and spread each with 3 tbsp good quality readymade tomato pasta sauce. Top one quarter with grated Cheddar and the others with whatever cheeses you have left over. Bake in a hot oven until bubbling and the base is crisp. Serve with plenty of salad.
Turkey, cranberry and couscous salad Prepare 250g (9oz) couscous according to the packet instructions. Drain and place in a large bowl. Add 1 finely chopped small red onion, 3 tbsp olive oil, the juice of 1 lemon, 3 tbsp each chopped parsley and chopped coriander. Add 300g (10½oz) halved cherry tomatoes, ¼ chopped cucumber and 350g (12oz) shredded turkey. Fold in 100g (3½oz) dried cranberries, season to taste and serve.