For many people, the REAL festive feast is on Boxing Day, when you're free to pick at the leftovers from the day before, building a towering turkey sandwich or dipping some cold roasties in a cheeky dollop of mustard or slightly congealed gravy. 

But while this is many people's idea of culinary heaven, there are other ways to truly elevate the food that survived Christmas Day, and you can do it in a healthy way. 

The Daily Mail has handpicked five recipes for just that reason, opting for dishes which are easy to put together, use only what a typical family has in the fridge and cupboards, and can be easily adapted to meet any dietary requirements. 

Not only can they can help reduce food waste, but they're friendly on your waistline too, especially when compared to yesterday's marathon munch.  

Christmas dinner—or lunch—is famously calorific, with some experts previously estimating that we eat between 5,000 and 6,000 calories on December 25th as we tuck into a hearty roast with all the trimmings, rich desserts, bottles of booze and a cheeseboard, plus chocolates and other nibbles throughout the day. 

The NHS advises that men eat 2,000 calories per day and that women stick to 1,500—meaning that we can end up eating three or four times the healthy recommendation. 

And it's not just sky high calories coming for our waistlines; we're ingesting way over the NHS' 30g daily fat allowance, and also smashing their 30g sugar recommendations, too. 

And while a hardcore few insist on keeping eating and drinking at that level until the final moments of the year, there is something to be said about trying to shoehorn in some healthier meals, especially if you've earmarked January as the start of your healthiest ever year. 

Turkey and roast veg pad Thai

Prep: 20 mins | Cook: 10 mins | Serves: 4

This recipe, dreamed up by fruit and veg box company Abel & Cole, is ideal for people who are craving lighter, fresher flavours after the traditional stodge of Christmas Day. 

Not a meat eater? Just add in your leftover vegetables. No noodles? Try it with rice.  

Ingredients

• 180g flat rice noodles
• 2 tbsp fish sauce or Worcester sauce
• 2 tbsp tamarind purée
• 2 tbsp Demerara sugar
• 300g leftover cooked Christmas vegetables, such as Brussels sprouts, red cabbage, carrots, parsnips
• 200g leftover roast turkey or beef
• 2 shallots
• 2 garlic cloves
• 2 eggs
• 75g mixed sprouts
• 3 tbsp peanuts, roughly chopped
• Lime wedges, to serve

Method:

1. Soak the noodles in freshly boiled water for 2-3 mins (or following the packet instructions) till pliable but al dente. Drain, rinse under cold water and set aside.
2. Meanwhile, spoon the fish/Worcester sauce, tamarind purée and Demerara sugar into a bowl and stir till the sugar starts to dissolve. Set aside. 
3. Take the cooked vegetables and finely slice them. Finely slice the roast turkey or beef. Peel and finely chop the shallots and garlic. Crack the eggs into a bowl and whisk them with a fork till combined.
4. Put a wok on a high heat to warm up. Drizzle in enough oil to lightly coat the base of the wok. Add the shallots and garlic and fry, stirring often, for 2 mins till the shallots and garlic are fragrant and golden.
5. Add the prepped veg and leftover roast meat. Stir-fry for three mins till it is warmed through. 
6. Scoop the veg to one side. Pour in the eggs and stir for one min till thickened, then stir into the veg. 
7. Add the drained noodles and mixed sprouts. Toss to mix, then pour in the pad Thai sauce. Stir-fry for one to two mins to warm through.
8. Divide between four plates or bowls. Top with the chopped peanuts and serve with lime wedges on the side for squeezing.

Air fryer bubble and squeak 

Prep: 5 mins | Cook: 20 mins | Serves: 4

There's no oily frying pan required for this take on bubble and squeak, all you need is your air fryer. 

Simply mash together leftover potatoes and veggies, shape into patties, and air fry until golden and crispy. 

Try serving them with a dipping bowl of whipped up honey and mustard for an extra punch of sweet, tangy, and warming spice... or follow your heart's true desire and make a fresh vat of gravy for dunking.

Ingredients:

• 300g leftover roast potatoes
• 300g leftover cooked veg, such as carrots, swede, turnips, parsnips, Brussels sprouts, kale
• Four sprigs of fresh woody herbs, such as rosemary or thyme
• 1 tbsp Spiced Honey Mustard, plus extra for dipping
• Olive oil

Method:

1. Place the veg in a large bowl and mash with a potato masher (or use clean hands), then shape into six 3cm-thick patties.
2. Add the herbs, Spiced Honey Mustard and ½ tbsp of olive oil.
3. Arrange the patties in an air fryer in a single layer. Cook at 190°C for 15 minutes or until beautifully crisp, scattering over the herbs for the final 5 minutes.

 
Apple and stuffing frittata

Prep: 20 mins | Cook: 25-30 mins | Serves: 4 

One of the simplest ways to make a dent in leftovers is to fry them all up and use them as a base for a frittata. 

Similar to an omelette in that it uses eggs and either cream or milk to encapsulate other ingredients, this Italian dish is cooked long and slow over a low heat on the hob before being finished under a grill or baked in an oven. 

Serve with a crisp green salad, cold cuts, crusty bread or remnants of last night's cheeseboard for a flavoursome and protein-packed supper. 

Ingredients:

• 1 JAZZ™ Apple, peeled, cored, and finely chopped
• 2 tbsp Olive oil or butter
• 8 Large eggs
• 200g Prepared stuffing (shop bought or Christmas leftovers)
• Salt and black pepper, to taste
• Fresh herbs (parsley, thyme, or sage), to garnish
• 100g Leftover, cooked vegetables (such as parsnips, Brussels sprouts, carrots, potatoes, red cabbage etc.)

Method: 

1. Pre-heat the oven to 200C/180C Fan/Gas 6.
2. Beat the eggs and season with salt and pepper. Set aside.
3. Add the oil or butter to a large, heavy-based, oven-safe frying pan (ideally cast iron) and heat before adding the finely diced JAZZ™ Apple. 
4. Fry gently for 3 – 4 minutes until softened and lightly golden. 
5. Add the leftover vegetables and heat through for another minute or two, then crumble in the prepared stuffing and stir through to warm. 
6. Spread everything evenly across the base of the pan. 
7. Gently pour in the eggs, tilting the pan to ensure even coverage, increase the heat to medium-high and cook, without stirring, until the egg mixture begins to firm slightly and change colour around the sides. 
8. Finish under the grill or in an oven set to its highest heat for 2-3 minutes, or until cooked through. 
9. Allow to cool slightly before slicing and serving.

Turkey Butter Masala 

Prep: 5 mins | Cook: 20-30 mins | Serves: 4 

A Boxing Day curry is a beloved tradition across the UK, but you don't need to order in a pricey takeaway... you probably have all the ingredients you need waiting for you in the fridge and pantry. 

While this recipe uses a jar of pre-made Gymkhana Fine Foods sauce, you can substitute for whatever you have to hand, or even whip up a sauce from scratch if you aren't still all cooked-out from yesterday. 

Use a low-cal oil spray in lieu of butter and skip the cream drizzle to make it less rich and reduce the fat content.  

Ingredients:

• 1 Jar Gymkhana Fine Foods Butter Masala Cooking Sauce
• 500g cooked turkey, diced into generous pieces
• Salt to taste
• 2 tbsp butter
• 1 tbsp double cream for garnish
• Chopped coriander and thinly sliced ginger for garnish

Method:

1. Melt butter in a pan and sear the turkey until golden.
2. Pour over the Butter Masala Sauce, swirling the jar with a little water to collect every bit, and simmer gently for 15–20 minutes.
3. Garnish with double cream, coriander, and ginger slices.
4. Serve with fragrant basmati rice or warm naan for an elegant, satisfying meal.

Second Serve Sandwich & JAZZ™ Apple Slaw

 Prep: 15 mins | Serves: 2

The inclusion of apples in this traditional Boxing Day sarnie not only adds an element of freshness, but a much-needed doss of vitamins C, K and B, plus potassium, vital for heart health, and fibre, which we all need a bit more of after a few days of indulgent cuisine.

Ingredients:

For the JAZZ™ Apple Slaw

• 2 JAZZ™ Apples, cored and finely sliced
• ½ Red Cabbage, finely sliced
• 1 large Carrot, grated
• 200g Brussels Sprouts, finely sliced
• 4 tbsp Honey
• 4 tbsp Apple Cider Vinegar
• Salt
• Pepper

For the sandwiches

• 4 slices Toasted Crusty Bread/Sourdough
• 6 thick slices Ham
• 100g Cooked Stuffing
• 2 tbsp Cranberry Sauce
• Handful of Spinach or Rocket

Instructions:

1. Start by preparing the JAZZ™ Apple slaw. Add the JAZZ™ Apples, cabbage and carrot to a bowl alongside the honey and cider vinegar. 
2. Use your fingers to squeeze the mixture, making sure to really incorporate the vinegar with the JAZZ™ Apples, cabbage and carrot. 
3. Season generously with salt and pepper and leave to sit for at least an hour to soften.
4. Build the sandwiches by spreading a layer of cranberry sauce onto the bottom slice of bread, add a handful of spinach leaves, a layer of stuffing, thick slices of ham then a generous heap of slaw.