Kat lives in Fife and is passionate about seasonality, local produce and home cooking
Precious daylight
For me, the days after Christmas are all about making food that can be prepared in advance, so that the precious daylight hours can be spent outside enjoying fresh crisp air. There is nothing better than coming home to a pre-prepared meal when it starts to get dark.
Leftovers
With all the leftovers occupying the fridge, there are plenty of ingredients to hand to work with. When we have Christmas with my husband’s parents we often have a turkey and ham pie for our Boxing Day meal and to be honest I think we all look forward to that meal as much as the main Christmas dinner. It uses up the trimmings of turkey, stuffing and ham.
Perfect parfait
On a sweeter note, a great way to use up any leftover Christmas pudding or mincemeat is to make it into a Christmas parfait, which can be made in advance and will keep for ages in the freezer. As it is made in a loaf tin it’s really easy to remove a single slice from the freezer whenever you fancy resurrecting the taste of Christmas. This is a surprisingly light and refreshing dessert to top off a rich meal.
Music to cook to
We have discovered Norwegian artist Sigrid’s album Sucker Punch – one of our favourite tracks is High Five.
