Cheesy potato muffins

Makes 12

Preheat the oven to 190˚C/170˚C fan/gas mark 5. Coat a 12-hole muffin tin with cooking spray. In a large bowl, stir together 750g leftover mashed potatoes, 1 large egg, 90g grated Cheddar and 2 tbsp chopped chives. Season with salt and black pepper. Using an ice cream scoop, divide the potato mixture evenly into the tin, packing the potatoes down into each cup. Bake for 30-35 minutes until golden brown and crisp around the edges. Top the muffins with a little extra grated Cheddar and return to the oven for 2-3 minutes. Remove from the oven and cool in the pan for five minutes. Top with extra chopped chives to serve.

Prawn, pesto and potato salad

Serves 4

Heat 1 tbsp oil in a large deep frying pan over a medium heat and cook 800g leftover roast potatoes for five minutes, turning occasionally, until warmed through. In a large bowl, combine the potatoes with 450g cooked, peeled prawns, 60g chopped sundried tomatoes and a handful of rocket. Stir in enough fresh basil pesto to coat everything thoroughly and toss to combine together.

Caramelised onion and potato-stuffed mushrooms

Makes 25-35, depending on mushroom size

Remove the stems from 25-35 large button mushrooms (depending on size) and nestle in a baking dish. Chop the stems. Heat 1 tbsp olive oil and a knob of butter in a large pan over a medium-low heat and cook 1 large sliced onion with the mushroom stems for 25 minutes or until the onions are caramelised, stirring occasionally. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Stir 40g crumbled Feta into 150g leftover mashed potatoes. Spoon some of the caramelised onions into each mushroom and spoon or pipe the mash over the onions. Bake for 20-25 minutes until the mushrooms are cooked and the potato is golden.

St. Stephen’s Day soup

Serves 6-8

Heat 1 tbsp oil in a large saucepan over a medium heat and cook 1 chopped onion for 5-6 minutes. Add 2 chopped celery stalks and cook for five minutes, then chop 4-5 leftover roast potatoes and add to the pan along with 500g mixed leftover veg, such as Brussels sprouts, green beans, cabbage, carrots, peas, asparagus or anything else you have left over. Cook for 1-2 minutes, stirring often. Add enough chicken or vegetable stock to cover all of the vegetables and bring to a simmer. Cook for 5-10 minutes until everything is soft, then purée using a stick blender or food processor. Season with salt and plenty of black pepper. Add more stock if a thinner consistency is desired.

Egg, bacon and onion potato bake

Serves 4-6

Preheat the oven to 200˚C/180˚C fan/gas mark 6. Heat 1 tbsp olive oil in a pan over a medium-high heat and cook 4 chopped streaky bacon rashers until crisp. Set aside. In the grease left in the pan, cook 1 sliced onion over a medium heat until softened. Stir the onion and bacon into 500g leftover mashed potato along with a handful of chopped leftover greens such as kale or cabbage. Place the mixture into a baking dish and use the back of a small spoon to make 4-6 depressions in the potato; each one should be big enough to hold an egg. Crack an egg into each hole and scatter some grated Cheddar across the top. Bake for 20 minutes or until just set.