Perky leftovers

I saw one of my food heroes Nigel Slater doing “Perky Turkey” on one of his festive programmes.  It is so easy to do and worked really well with chicken and lamb.  I do love using up food, hate waste.

I served this with rice and roasted vegetables.


  • 4-6 good handfuls leftover roast  meat
  • 3 garlic cloves
  • salt
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • a tablespoon chilli
  • a tablespoon tomato sauce
  • a tablespoon grain mustard
  • black pepper
  • groundnut oil



  • Preheat the oven to 200C/400F/Gas 6.

  • Strip the cooked meat from the turkey, keeping the pieces as large as you can. They will stay juicier that way.

  • Peel the garlic and add to a pestle and mortar along with a generous pinch of salt. Grind to a paste and transfer to a bowl. Stir in the honey, soy sauce, chilli sauce, ketchup, mustard and a drizzle of groundnut oil. Season with a little black pepper, then add the turkey meat. Toss gently then tip everything into a baking dish. Bake for 20 minutes, or until the meat is glistening.

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