CHRISTMAS TIN MILLIONAIRE CHEESECAKE

John Burns, head chef for Chez Mal Brasserie at Malmaison Glasgow

We always have leftover biscuits and chocolates in the tin after the festive period that no-one likes, so here is my way to enjoy them.

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For the base

Ingredients:

250g any leftover shortbread, Danish cookies are best if you have them

1-2 clementines, zested

Method:

1. Bash up your leftover biscuits

2. Stir in the clementine zest

For the cheesecake

Ingredients:

1 sheet of gelatine

1tbsp lemon juice

175g cream cheese

100g sugar

½ a lemon, zested

150g Greek yoghurt

½tsp vanilla extract

Method:

1. Soften the gelatine in the lemon juice with a touch of water

2. Warm the mixture gently until the gelatine is fully dissolved

3. Whisk the cream cheese and sugar together on medium speed

4. Once the cream cheese and sugar are combined, turn to whisk to a low speed and add the yoghurt

5. Add the lemon zest

6. Add the gelatine lemon liquid to the mixture

7. When everything's blended together, stir in the vanilla extract

For the chocolate and toffee mousse topping

Ingredients:

Around 10 toffee based leftover sweets and about 10 chocolate based leftover sweets (approx. 200g)

200ml double cream

4 eggs separated

50g sugar

Method:

1. Heat the toffee and chocolate sweets up over a bain-marie until combined

2. Warm the cream gently so it doesn't split and stir into the chocolate and toffee mix

3. Whisk the egg yolks and the sugar together

4. Whip the egg whites until light and fluffy

5. Fold the chocolate mixture into the egg yolk and sugar mix

6. Fold the egg white into the mix

Assembling the cheesecake

1. Either take one big dish or lots of individual small bowls or cups (I prefer using all different sized little dishes, which usually starts a contest for who gets the biggest one. Dad always wins, obviously.)

2. Lightly pack the base of the dish with the biscuit mix, then cover the cheesecake mix (remember to leave space for the last layer)

3. Put the dish(es) in the fridge and leave to set for 4 hours (I like to do this part the day before)

4. Once the cheesecake mixture has set, pipe in a layer of chocolate and toffee mousse and put back in the fridge to set (this usually takes another four hours)

5. Garnish with chopped up chocolates (I usually zest the coconut ones, break open the caramel one and bash up the Maltesers, but use up whatever you have left)

6. Enjoy with shortbread fingers as spoons

7. If you're still feeling extra festive you can add 50ml of coffee liquor to either the chocolate and toffee mousse or cheesecake mix.

SPICED TURKEY SALAD WITH ENDIVE AND HAZELNUTS

Fiona Burrell, founder and principal of Edinburgh New Town Cookery School

This is a delicious and refreshing way to use up cooked brown turkey meat. Ras-el-hanout is a Moroccan spice mix. It means "top of the shop" – or high class – and a good mixture will contain about 20 spices, but can use more.

Commonly it will include paprika, cumin, chilli, cinnamon, rose petals, fennel and allspice. The below recipe serves four.

Ingredients:

400g cooked brown turkey meat

1 tbsp Ras-el-Hanout

1 tbsp runny honey

2tbsp olive oil

For the dressing:

½ tablespoon runny honey

1 fresh red chilli, deseeded and finely chopped

1 medium shallot, or ½ banana shallot, chopped

1 tbsp red grapefruit juice

1 tbsp orange juice

3 tbsp extra virgin olive oil

2 tbsp fresh mint leaves, chopped

For the salad:

2 heads of red chicory

2 large handfuls of watercress and rocket mixed leaves

50g hazelnuts, toasted in the oven, cooled and very roughly chopped

1 red grapefruit, segmented (use the juice in the dressing)

1 orange, segmented (use the juice in the dressing)

2 tbsp roughly chopped mint

Method:

1. Shred the brown turkey meat into thin strips and mix with a good pinch of salt and the Ras-el-Hanout, leave to stand whilst you make the dressing.

2. Make your dressing by whisking all the ingredients together, taste for seasoning.

3. Put the salad leaves on a serving plate.

4. Mix the honey with the turkey until coated. Heat the olive oil in a frying pan and turn to a medium heat. Stir fry the turkey for a few minutes until it is hot. Turn the heat up and add two tablespoons of the dressing. Cook for a minute, add the hazelnuts and stir well.

5. Scatter the meat on top of the salad and place the grapefruit and orange segments around the dish. Scatter over the roughly chopped mint

6. Drizzle the remaining dressing over the top of the salad and serve.

THAI GREEN TURKEY CURRY WITH JASMINE RICE

MasterChef winner and Scotland's national chef Gary Maclean

This is a very refreshing dish and very different from what you have been eating the last few days. A fantastic way of using up the turkey leftovers, try and pick the meat and keep it in large chunks.

The paste can be made in advance, frozen in ice cube trays and added frozen meaning it is no bother to pull this together on Boxing Day.

Green curry paste

Ingredients:

3 lemongrass stalks (sliced thinly)

25g ginger

2 green chillies

3 kaffir lime leaves or 1 tsp paste

10 black peppercorns

50g garlic

100g shallots

A teaspoon of fish sauce

Method:

1. The first thing is to prepare the lemon grass. This needs to be trimmed, so cut the top ¼ off and discard the top ¼ is very woody, slice the rest very thinly.

2. Next dice the chillies, shallots and grate the ginger, crush the peppercorns,

3. Place these ingredients into a food processor and grind into a smooth paste adding a splash of water if necessary.

4. Finish with the basil, lime leaves, garlic and fish sauce.

Main dish

Ingredients:

300g turkey leftovers

1 aubergine (cut into 1cm cubes)

200g leftover vegetables and potatoes (new potatoes, fine beans, snap peas, broccoli all work great)

A bunch of basil

1 can of coconut milk

1 lime (zest and juice)

6 tbs curry paste

Method:

1. In a deep pan heat a tablespoon of oil then add aubergine and fry for 3-4 minutes then add paste and fry for 2 minutes.

2. Now add turkey and the coconut milk and a pinch of sugar bring to the boil turn down and simmer for 10 minutes add the leftover potatoes and green vegetables. Finish with fresh lime juice and basil.

Jasmine rice

Ingredients:

1 cup jasmine rice

2 cup hot water/stock

20ml olive oil

Method:

1. Put a medium saucepan on a medium heat. Add the mug of rice, a pinch of salt, a splash of olive oil and cover with 2 mugs of boiling water (use the same mug you used for the rice the cup can be any size you wish. I use a coffee mug gives me plenty for four portions).

2. Cover with a lid and cook for 7 minutes, then take off the heat and leave to steam on a low heat with the lid on for 7 minutes.