The week between Christmas and the New Year is the time to eat up those leftovers. Try these fast, fuss-free, tasty recipes.

Try this mouthwatering combination for a speedy brunch, lunch or light dinner

200g peeled brussels sprouts, thinly sliced

1 thyme sprig, plus extra to garnish

1 tbsp rapeseed oil (alternatively you can use extra virgin olive oil) 

4 handfuls of rocket, to serve

4 tbsp cranberry sauce, to serve

Melt the butter in a pan over a low heat

Gently fry the sliced sprouts with the thyme sprig and some black pepper for 2-3 mins, until beginning to soften

Add the parsnips and carrots, and cook until heated through

Remove the thyme stalk from the pan and add the mash, breaking it up with the back of a spoon

Stir until well combined, then take off the heat

Set aside for 5 mins to cool slightly

Meanwhile, bring a pan of water to a simmer

Divide the mash mixture into 4 and shape into patties with damp hands

Heat the oil in a large frying pan and cook the patties for 3-4 mins on each side, until golden

While the patties are cooking, add the vinegar to the pan of water and swirl

One at a time, crack the eggs in and poach for 2-3 mins until set

Lift out with a slotted spoon and set aside on kitchen paper

To serve, put one patty onto each plate, top with a poached egg and season with black pepper

Sprinkle with a little thyme and add a handful of rocket, plus a dollop of cranberry sauce

Salt & pepper for seasoning

200g leftover cooked turkey breast, chopped

Cook the penne according to the pack instructions then drain, reserving a little pasta water

Meanwhile, heat the olive oil in a frying pan and cook the onion for 2-3 mins

Stir in the garlic and leek, and cook for a further 5 mins

Stir in a pinch of chilli flakes and the soft cheese, season, and cook until combined

Add the Stilton and the leftover turkey breast and heat through

To serve, toss with the pasta and the pasta water, and sprinkle over some freshly ground black pepper and a few extra chilli flakes if needed

This twist on the classic leftovers sandwich will go down a treat

100g leftover cooked Brussels sprouts, shredded

200g leftover roast turkey meat, torn

Spread the cranberry sauce across 4 of the wraps, right to the edges

Repeat with the wholegrain mustard on the other wraps

Scatter the sprouts on the mustard wraps, followed by the turkey, onion and mozzarella, then season

Put the cranberry wraps on top, sauce-side down, and press gently

Heat 2 large nonstick frying pans over medium heat and toast a quesadilla in each on 1 side for 3-4 mins, using a large spatula to press down gently 

Flip over and toast the other side for 2-3 mins

Keep them warm while you cook the remaining quesadillas

Cut them into wedges and serve immediately

Recipes courtesy of the Co-op. Ingredients can all be purchased from your local branch if you live in the UK. They are also available at markets, supermarkets and imported good shops for those of us who live in Turkey.

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