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Even after Christmas lunch, dinner and few more helpings of dessert, there still seems to be leftovers! Being zero-waste advocates here at The Source Bulk Foods, we can’t bear to throw away perfectly delicious food – even when we’ve overindulged, and we can’t stomach another bite. That’s why this week, we’ll be sharing our five favourite ways to reuse the last of your Christmas leftovers.
  • Turkey

    If you have leftover turkey meat or gravy, this Turkey Risotto by Jamie Oliver is a favourite here at The Source Bulk Foods. Not only is it creamy and delicious but it uses the whole turkey, carcass, skin and all. If you’re looking for some Arborio risotto rice and high-quality extra-virgin olive oil to use in the dish, visit your local The Source Bulk Foods store.

  • Pork

    Who doesn’t love a good pork and fennel sausage roll? If you have any leftover pork meat, be sure to keep it aside for a big boxing day bake off! Sausage rolls make the perfect comfort food and keep well in the freezer. We love this recipe because it’s accompanied by a delicious, easy-to-make chilli jam. You could even make a gluten-free pastry if you prefer; simply pick up some gluten-free flour blends from The Source Bulk Foods.

  • Ham

    Cut off any ham meat from the bone (be sure to keep the bone) and use it to make a delicious ham, cheese and basil frittata. Once the frittata has been cooked, let it cool and place in the freezer for a rainy day.

    Hambones freeze really well. Then, when winter sets in, defrost the hambone and make this delicious Green Split Pea with Hambone Soup.

  • Dessert

    Crumble up any leftover Christmas cake and make a batch of bliss balls to store in the freezer for later. If you need a few extra ingredients like fresh Medjool dates, cacao powder, coconut oil, buckinis or almonds, pay a visit to your local The Source Bulk Foods.

  • Bread

    Do you throw out the crusts at either side of a freshly-baked sourdough loaf? What about when the bread feels a little hard? Instead of throwing it out, store the bread in the freezer and when you have enough, scatter it over a tray and bake in a very low oven for two hours until the bread completely dries out. Then, blitz the bread in a blender and use in any recipe that calls for breadcrumbs.

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