A sweet, low fat salad great for using up festive leftovers. Make it different with our tip to make it meat-free
- 180g/6oz bag Continental salad
- 2 ripe pears
- good handful walnut halves
- 3 slices turkey
- 3 slices ham
- 1 small red onion, finely chopped
- 1 tbsp red wine vinegar
- 2 tsp clear honey
- 125g/4½oz pot low-fat yogurt
MethodQuarter, core and slice the pears, and roughly chop the walnuts. Scatter the pears and walnuts over the salad leaves. Cut the turkey and ham into strips and scatter over the top.
- 350g/12oz cooked turkey, cut into strips
- 140g thickly sliced cooked ham, cut into strips
- 175g frozen pea
- 50g butter, plus a little extra for greasing the dish
- 50g plain flour
- 600ml milk
- 3 tbsp medium sherry
- 2 tsp wholegrain mustard
- 100g cheddar, grated
- 50g chopped mixed nut, such as hazelnuts, almonds, and walnuts
- Preheat the oven to 200C/Gas 6/fan oven 180C. Mix the turkey, ham and frozen peas in a buttered ovenproof dish.
- To make the sauce, put the butter, flour and milk in a saucepan and bring to the boil, whisking all the time, until the sauce is thickened and smooth. Stir in the sherry and mustard, season to taste and simmer for 1 minute. Remove from the heat and stir in half the cheese.
- To finish the dish, pour the sauce over the ingredients in the dish. Mix the remaining cheese with the nuts and sprinkle on top. At this point, you can keep the bake in the fridge up to 5 hours, or freeze it. When ready, bake for 25-35 minutes until the topping is golden and the sauce is bubbling.
- 250g ham, shredded
- 400g can lentil, drained
- 2 carrots, finely diced
- 4 celery sticks, finely diced
- handful parsley, finely chopped
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- good pinch sugar
- 1 tsp wholegrain mustard
- Combine the salad ingredients in a large mixing bowl. To make the dressing, whisk together the ingredients with 1 tbsp water and some seasoning. Pour the dressing over the salad and stir well to combine.
- 2 flat mushrooms
- 100g chestnut mushrooms
- 100g button mushrooms
- 100g extra fine green beans, stalks trimmed
- generous knob of butter and olive oil for frying
- 6 slices Parma ham
- 4 Little Gem lettuces, leaves separated and rinsed
- 6 eggs, boiled and halved
- 8 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp each parsley and tarragon leaves
- 1 tbsp basil, chervil or dill leaves
- 1 garlic clove, crushed
- 1 tsp Dijon mustard
- Trim the stalks from the mushrooms and cut each flat mushroom into thick slices. Leave the chestnut and buttons whole if small, or halve if large. Cook the beans in boiling salted water for just a few mins so they stay crisp. Drain under cold running water to quickly cool.
- To make the dressing, blitz all of the ingredients together in a food processor, adding an extra teaspoon of mustard if you like. Season to taste with salt and pepper. Pour the dressing into a screw-top jar, giving it a good shake before using.
- Season the mushrooms. heat the butter and a drizzle of oil in a large frying pan. Add the mushrooms and fry them over a high heat, turning a few times. After a few mins, when the mushrooms have taken on a roasted colour and become tender, transfer them to a bowl. Shake a little dressing on top of the mushrooms. Can be prepared to this point up to 2 hours ahead.
- Tear the Parma ham into pieces. Whisk the mushroom juices into the rest of the dressing. lay some of the lettuce leaves on a large platter, then layer up the rest quite casually with the mushrooms, Parma ham, eggs and any extra herb sprigs.
- Drizzle the dressing liberally over the salad and serve.