Claude Bosi's Christmas leftovers recipes

Christmas turkey meatballs Serves four, with a vegetable dish on the side. 500g cooked turkey meat, chopped reasonably fine 50g cranberry jelly 200g stuffing 100g gravy Salt Butter, for frying (optional) In a large bowl, mix the turkey with the cranberry jelly and stuffing. Add the gravy bit by bit to amalgamate (you may not need it all) and season with salt to taste. Mould into balls of 30g each. Fry in butter, or warm them through in a medium oven (180C/350F/gas mark 4). For the full festive dinner leftovers experience, serve with mashed leftover root veg or with bubble and squeak made with leftover spuds, brussels and any other veg still hanging around. Mincemeat sorbet A tasty way to use up leftover mincemeat without having to make more mince pies. Serves six. 500g mincemeat 1 litre mulled wine 2 oranges In a food processor, slowly liquidise the mincemeat, then gradually add the wine. Grate in the orange zest, and leave to infuse for half an hour. Pass through through a fine sieve (or, if you have one, a chinoise – that's the posh term for those conical sieves cheffy types use), tip into a freezer-proof container and pop on the lid. Freeze for 30 minutes, fork through the mix, return to the freezer and repeat every 30 minutes until the sorbet's the right consistency. • Claude Bosi is chef/patron of Hibiscus , London W1.