Sadly, Christmas is over for another year. Now it’s Boxing Day, we’re stuck with a fridge full of leftovers and as great as a leftover Christmas ham sandwich is, there’s really only so many you can eat. So to get some unique inspiration to use up those leftovers we’ve turned to some of Australia’s best chefs. We promise you’ll never think of leftovers the same again.

Jared Ingersoll, chef:

“There is no such thing as leftovers! Just food you haven’t eaten yet. But what about the bits you don’t think of eating? Ham lasts for weeks if stored correctly and when you have eaten all you can, you have the bone and skin which will make a delicious broth for soups. Prawn shells are the perfect ingredient to make a basic stock but also can also be used in bisques, sauces and dressings. Leftover herbs and stalks are great ground up, dried out and mixed into salt to make herb salt. For leftover tomato salad that gets a bit mushy, simply place it into a saucepan, cook out and strain to make a simple tomato sauce. Use leftover bread as breadcrumbs. Leftover Christmas pudding is awesome mixed through half melted vanilla ice cream, which you can then refreeze to make a delicious Christmas cake ice cream. For bits of cheese from a cheese board, chop it up, mix together and make killer cheese toasties. I can go on…”

If you’re looking for a way to use up those leftover prawn shells try our Provencale prawn soup with pistou.

Roy Ner, chef from Nour Restaurant, Surry Hills

“Leftovers from Christmas lunch and dinner become delicious Middle Eastern-inspired dishes. Honey and clove glazed ham is turned into grilled yellow peaches and ham salad with rucola, pepitas dukkah and spiced honey dressing. Roast turkey is used in a caramelised sumac onion, coriander and turkey pie with cranberry, ginger and cardamom gravy. Leftover Christmas pudding becomes a Middle Eastern trifle with layers of pudding, berries, orange blossom custard, double cream and yogurt sorbet.”

Got any leftover gingerbread or any other Christmas pudding or cake? Put it to good use in our gingerbread trifle.

Laura Baratto, executive chef from Opera Bar

“There’s nothing better than turkey sandwiches with stuffing and gravy on nice crusty bread. Quick, easy and tasty.”

Wanting to take your leftover turkey to the next level? Try our Mexican-style turkey burger.

Matt McConnell, chef and owner from Bar Lourinhã, Melbourne

“Migas – Migas in Spanish means crumbs. This dish is one we sometimes do at Bar Lourinhã and is perfect for using Christmas leftovers. You tear left over crusty bread, crusts removed, and add to a roasting tray, add roughly torn ham, turkey or roast veggies and douse with olive oil. Place it in a hot oven and cook till the bread is toasted. Add a sprinkle of pimento just before serving.”

Use up any leftover bread with our green panzanella with haloumi salad, perfect for long summer days.

Robert Daniels, chef

“Christmas is quite traditional in my family, we love doing smoked chickens, turkey breast, slow roast pork shoulder, and also slow cook duck. We usually have 20 or more for lunch. We always cook these in the Webber. It’s funny Christmas morning as there’s 4 Webbers setup in the back yard at 7am smoking and roasting away getting ready for lunch. By Boxing Day we get together and have a big picnic with lots of sliced cold meats and salads. I like to use any leftover sprouts and slice them raw to make a salad with leftover slow roast turkey, grated boiled eggs, marjoram, red wine and black pepper vinaigrette. It’s my go to post-Christmas treat. Also the roast veggies will go into a nice salad with avocado, watercress, asparagus and I’ll make a simple gremolata dressing with lots of fresh parsley, raw garlic and orange juice. It’s quick and tasty.”

If you’ve got any leftover greens from Christmas lunch, be sure to try out our leftover greens, seeds and cheese tart.

Morgan McGlone, chef from Belles Hot Chicken, Sydney

“I really like the leftovers from Christmas the next day. It’s actually the only day I want to eat them. My wife and I will still be quite full so we make a broth from the ham bone and add some house made kimchi and veg from our garden. I also love to make a potato hash with ham, veg and left over prawns.”

If you’d like to try making your own kimchi then check out our beef stir-fry with quick kimchi recipe.

Hamish Ingham, chef from Banksii, Barangaroo, Sydney

“I love to make my super botanical salad using all the leftover roasted veggies, cooked buckwheat and any left over ham or turkey. I’ll add loads of fresh herbs from the garden, and a nice fresh lemon vinaigrette.”

Need something light and healthy after a big Christmas meal? Our healthy buckwheat, pomegranate and roasted carrot tabbouleh will do just the trick.