A leftovers double bill: turkey & stuffing Caesar, plus crusty, squashed sprouts

BETWIXTMAS RECIPE DOUBLE BILL: let's get down to the important work of using up the festive leftovers.

You’re busy watching The Muppets, I’m busy coaxing wrapping paper out of the spaniel’s clenched jaws, there’s a fridge full of leftovers and a hoard of sleepy, hungry relative to feed, so let’s get on with it shall we?

Because I have two new inventions for you that, if I say so myself, have really upped my Betwixtmas game: crusty, cheesy, squashed sprouts (though possibly there’s work to do on the name), and crispy stuffing nuggets that make for a dreamy salad topper.

Let’s eat…

Crusty, squashed sprouts with celeriac dip

Bound to convert even hardline sprout-deniers, these sprouts are great for nibbles, dunking the sprouts in the celeriac dip with greasy fingers; but both dip (which is really just a parsnip puree) and cheesy sprouts can be deployed as part of any roast dinner.

Serves 4

• 1 large celeriac (1kg at least)

• 2 tbsp olive oil

• 2 garlic clove, whole and unpeeled