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From that pile of uneaten sprouts to the untouched mixed nuts, finding tasty ways to liven up festive left-overs can be a challenge.

Wasting food isn’t an option for most, so we asked crafty cook and poverty campaigner Jack Monroe how to make the most of surplus festive trimmings.

“It’s nice to have so much special food at Christmas but it’s not what it’s all about,” says Jack, 27.

“I know just how tough it can be for families on a budget.

“My worst Christmas was when I had to send my son to be with his father, as he could actually provide for him.”

Now, in happier times, the writer famous for the food blog A Girl Called Jack, spent Christmas with son Johnny, five.

Jack says: “I love Christmas dinner but after coming up with this Sprouts and Bacon Pizza, it’s all I’ve craved this Christmas.”

Sprouts and bacon pizza

(Image: John Alevroyiannis/Sunday Miirror)

A tasty Boxing Day treat. Make the pizza base in advance and sling it in the freezer or buy one ready made. Leave out the bacon for a veggie dish.

210g plain flour

1 tsp yeast

1 tsp sugar

1 tbsp oil

a pinch of salt

125ml warm water

Leftover sprouts, thinly sliced

Leftover bacon

A ball of mozzarella cheese

Oil, lemon juice, salt and pepper to taste

Combine the flour, yeast, salt and sugar in a large mixing bowl. Make a well in the centre and add the oil and most of the water. Mix to form a dough, adding the remaining water as you go. Tip out onto a floured work surface and knead for a few minutes. Oil your hands before kneading the dough, the oil will work into the dough for a supple, springy texture that you can literally feel coming alive under your hands. When it’s good and pliable and springy, pop it into a bowl, cover and leave to rise for an hour until doubled in size. Preheat your oven to 180C. Dust a baking tray with flour and roll your dough out as thin or as thick as you like. Spread with tomato puree, slice your sprouts and bacon and scatter on top, and top with cheese. Season with salt and pepper and add a drizzle of oil and a squeeze of lemon to brighten it up. Bake for 12-15 minutes in the centre of the oven, and enjoy.

Leftover broccoli and cauli mac n cheese with cheeseboard ends

(Image: John Alevroyiannis/Sunday Miirror)

Perfect for using up leftover veg, and the odds and sods from the cheeseboard. I used blue cheese but any cheese will do - even Wensleydale with cranberry.

Serves 2 (adjust as required)

15g flour (1 tbsp)

20g butter or 2 tbsp oil

300ml milk

a pinch of salt and a grind of pepper

150g blue cheese (or other)

200g pasta

any leftover veg

First make a white sauce by mixing together the flour and butter (or oil) on a gentle heat, stir briskly to a rough paste. Add a splash of milk and keep stirring to loosen, and repeat until all the milk is incorporated. Slice and add most of the cheese and stir well until melted. Remove from the heat and tip in the pasta and veg, and stir. Pour into an ovenproof dish, top with more cheese and bake at 180C for 30 minutes until the pasta is cooked and the top is golden. Enjoy!

Boxing Day tarts

(Image: John Alevroyiannis/Sunday Miirror)

The ideal place to smuggle leftovers – make mini ones for the perfect festive snack or one large pie for a substantial dinner. Any unused pastry can be frozen for future pies and pasties.

250g butter

500g plain flour

a small cup of cold water

an egg for brushing

Any quantity of the following leftovers: cooked meat, vegetables, onions, stuffing, potatoes, finely chopped Yorkshire pudding

A good amount of sauce: I used gravy mixed with cranberry sauce

First make your pastry. Dice the butter and add the flour and rub together between your fingertips until it resembles fine breadcrumbs. Make a well in the centre and add 2 tbsp cold water, and mix well. Repeat until it just forms a dough – if you overdo the water and it becomes tacky or sloppy, just add another shake of flour and mix in to level it out. Tip onto a floured work surface and knead well for a few minutes to bring it together, and leave to one side for a moment. Dice your leftovers and combine in a bowl with a little gravy and cranberry sauce (if using).

Sprouts and roasties saag aloo

(Image: John Alevroyiannis/Sunday Miirror)

A few leftover roast potatoes

A few leftover sprouts

A handful of spinach

A drizzle of oil

A scant tip of a teaspoon of mustard

A few pinches of cumin

A few pinches of tumeric

A few pinches of chilli flakes

Salt and pepper to season

Dice your roasties and finely slice your sprouts. Take a jar with a lid and add the oil, lemon, mustard, cumin, turmeric and chilli. Pop the lid on top and shake well to distribute. Pour over the spuds and sprouts, add the spinach and mix well. Cook in a pan on the hob for 10 minutes to heat through or in an ovenproof dish at 180C for 20 minutes. Simple, delicious, and if you skip the cooking step it will keep in the fridge for 3 days or the freezer for months.

Sprout pesto

(Image: John Alevroyiannis/Sunday Miirror)

A fistful of leftover sprouts

A fistful of christmas nuts – any kind

A fistful of fresh parsley (including stalks) or spinach

2 cloves of garlic

juice of half a lemon or 1 tbsp bottled lemon juice

a pinch of salt and a good grind of pepper

100ml sunflower or olive oil