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- By Super Chef, Simon Gault
If your fridge looks anything like mine on Boxing Day, it’s less Christmas magic and more a crime scene of ham and pav.
The good news is Christmas leftovers are some of the best ingredients you’ll cook with all year. They’ve already done the hard yards in the oven and now it’s our turn.
Start with a Boxing Day Toastie Bar. Lay out ham or turkey, cheese, chutney, mustard and spinach, and let everyone build their own. Grill in butter until the kitchen goes quiet.
Leftover veggies are gold. Turn them into a veggie frittata, or toss kumara, pumpkin and carrots through couscous with feta and a citrus dressing for a quick summer salad.
Ham or turkey fried rice is another favourite at my place. Day-old rice, peas, egg, spring onion and a good splash of soy sauce and you’re away.
My pick this year is First Brew Good Chow Soy Sauce, my best find of 2025.
Then there’s the pav. If it’s gone a bit soft, call it a Pavlova Sundae. Ice cream, pav chunks, summer fruit and a drizzle of berry coulis or melted chocolate.
Or blend it into a milkshake or a thickshake and pretend it was always the plan.
Kate and I have been chatting about all this on the Forkin’ Good Podcast, so if you need a bit of kitchen inspiration over summer, chuck us on while you are driving to and from your holiday spot.
Merry Christmas – Simon.
