Explore Leiths Diploma Open House – 5th June 2024


Christmas Leftovers Recipes

Turkey Banh Mi

Serves 4

1 carrot

1 apple

¼ red cabbage

A handful of leftover cooked sprouts

1-inch sized piece ginger

1 tbsp sesame oil

1 tbsp white wine vinegar

1 tsp soy sauce

2 baguettes

1 clove garlic

2 tbsp mayonnaise

1 lime

Small bunch of coriander

200g cooked turkey

2 tbsp sweet chilli sauce

1 red chilli

2 tbsp crispy fried onions


1. Heat the oven to 130°C /gas mark 1.

2. Firstly make the pickle. Peel and grate the carrot and apple. Finely shred the cabbage and sprouts.

3. Finely chop half of the ginger and add this to the carrot, cabbage, sprout and apple.

4. Sprinkle over a pinch of salt. Add 1 teaspoon of sesame oil, vinegar and soy sauce and combine well.

5. Put the baguettes into the warm oven.

6. Crush the garlic and ginger in a pestle and mortar. Add a pinch of salt to this to create a smooth paste, and gradually add 3 tablespoons of oil.

7. Add the mayonnaise and the lime juice to this mix. Stir through the picked coriander leaves and put to one side. Leave some additional coriander leaves as a garnish.

8. Gently warm a tablespoon of oil in a frying pan over a medium heat. Shred the turkey and cook for a few minutes or until warmed through. Add the grated lime zest and chilli sauce and cook for a further 2 minutes until lightly caramelised.

9. Take the warmed baguettes out of the oven and slice in half. Spread each side with the lime mayonnaise then pile generously with the salad leaves, turkey and pickled veg. Garnish with finely sliced or diced red chilli and crispy fried onions.

Warm Sprout, Carrot and Cabbage Salad with Aji Sauce

200g cooked carrots

200g cooked red cabbage

200g cooked sprouts

3 tbsp sunflower oil

1 tsp caraway seeds

For the Aji sauce:

2 fresh jalapeño chillies

3 spring onions

2 garlic cloves

2 tbsp parsley

2 tbsp cider vinegar

1 tsp palm sugar


1. Heat the oven to 200°C/gas mark 6.

2. Roast your leftover cooked carrots in the oven for about 20 minutes or until they are well caramelised. Add the red cabbage for the last 10 minutes to warm through.

5. Coat the sprouts with oil. Preheat a griddle pan and griddle the sprouts until char marks appear.

6. Using a food processor, blitz the aji ingredients together. Season generously and adapt the sweet and sour flavours by balancing the cider vinegar and palm sugar.

7. Place the roasted vegetables and charred sprouts onto a serving dish and spoon over the aji sauce. Sprinkle over the caraway seeds.