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Minimise Christmas leftover waste with creative cuisine

Leftovers need not be wasted

Chefs concerned they have been left with an abundance of cooked food after the Christmas period could turn the situation to their advantage and come up with some adventurous recipes.

Those worried this will receive a negative response may have nothing to fear, as environmental author and campaigner Tristram Stuart recently claimed it is up to restaurants to take responsibility over waste.

He explained diners care about this and would appreciate being empowered to do something to reduce the problem.

Acclaimed chef Yotam Ottolenghi told the Guardian turkey could be used to create a simple dish.

Shredded cuts of meat can be laid on a bed of warm cous cous, pouring over heated butter with lemon and flaked almonds.

Mr Ottolenghi said this moist sauce will revive any dry old meat. However, chefs may wish to ensure the poultry is not past its best, as McCormick's resident expert Chef Steve warns no one wants a visit from an environmental health officer.

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