No matter how much you over-indulge this weekend, there are bound to be Christmas leftovers.

And with this in mind, Coles Ambassador Curtis Stone is sharing his tips on how to save and savour the leftovers.

“The thing about leftovers is they can clog up the fridge and make a bloody mess, but if you know what to do with them you can turn them into delicious food again,” Stone said.

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• Feed your family Christmas lunch for $50
• Finding the freshest fish
• Christmas chefs

From roast ham and peaches, Stone makes chutney.

Sunday's leftover roast turkey - becomes Monday's breakfast burrito

And instead of throwing the chicken in the bin, you can throw it into a pasta.

In the unlikely event that there are leftover prawns, you can create a mouthwatering tropical salad.

‘Waste not, want not’ is Coles' Christmas mantra.

Ian Carson from Secondbite collects leftover produce from stores and delivers it to those in need.

The official statistic on how much food is wasted in Australia each year is 7.5 million tonnes.

Curtis Stone's leftover recipes
- Breakfast burrito with scrambled eggs, feta, spinach and turkey (serves 4)
INGREDIENTS

• 12 Free-range Eggs
• 1 tbsp Olive Oil
• 1/2 small Red Onion, thinly sliced
• 200 g Cooked Turkey, cut into ½cm-thin strips
• 4 large Flour Tortillas
• 200 g Feta Cheese, cut into 1cm cubes
• 2 cups Spinach Leaves
• Salsa, to serve (optional)
• Fresh Fruit, to serve

METHOD

• 1. Lightly whisk eggs in a medium bowl and season.
• 2. Heat oil in a large frying pan and place over medium-high heat. Add onion and cook for 5-7 mins, or until slightly browned. Season to taste. Add bacon and heat through, for about 2 mins.
• 3. Meanwhile, heat another large frying pan over medium-high heat. In batches, heat each tortilla for about 1 min on each side and stack on a plate covered with paper towels.
• 4. To the bacon mixture, add eggs and cook, stirring constantly, until just cooked. Turn off heat. Fold in cheese and spinach until wilted.
• 5. Lay out tortillas and place ¼ of the egg mixture in the lower centre and off to the right of the tortilla, and drizzle with your favourite hot sauce. Fold the bottom of the tortilla over the eggs, and then fold left side over the eggs. Roll until completely covered and right side is open. Serve with fresh fruit.

- Prawns with mango and chilli aioli
INGREDIENTS

• 1 Ripe Mango, peeled, flesh removed from stone
• 1 tbsp Fresh Ginger, peeled, finely chopped
• 1/2 Red Chilli, seeds removed, roughly chopped (adjust according to heat of chilli)
• 1 Lime, zest and juice
• 2 Free Range Egg Yolks
• 1 cup Canola Oil
• 1/4 cup Fresh Coriander, finely chopped
• 1 1/2 kg Crystal Bay Prawns, cooked, shell off, tail on

METHOD

• 1. Place mango, ginger, chilli and lime juice in the bowl of a food processor. Blend until a fine purée forms.
• 2. Add egg yolks and pulse until thoroughly combined.
• 3. With motor running, slowly pour in the canola oil until completely emulsified and you achieve a loose and creamy consistency. Season to taste with salt and pepper.
• 4. Add lime zest and coriander and pulse until mixed through.
• 5. Pour aioli into bowl. (Flavours will develop over time, so the aioli can be made a day ahead).
• 6. Cover a serving platter with ice and arrange cooked prawns on top, garnish with lime halves and coriander leaves. Serve with aioli for dipping.

- Mini chicken and olive pizzas (serves 8)
INGREDIENTS

• 8 pita pocket breads
• 140 g tub pizza sauce
• 2 cups shredded cooked chicken
• 440 g pineapple pieces
• 1/2 cup drained, sliced, char-grilled capsicum
• 1/2 cup black olives
• 100 g feta, crumbled
• 1 cup grated pizza cheese
• 1/4 cup toasted pine nuts

METHOD

• 1. Preheat oven to hot, 200°C. Lightly grease 2 large baking trays.
• 2. Place pita breads on trays. Spread each evenly with pizza sauce.
• 3. Sprinkle pita bread with an equal amount of chicken, pineapple, capsicum, olives, feta and cheese.
• 4. Bake for 8-10 mins or until golden. Serve sprinkled with pine nuts.

- Chicken and antipasto roll (serves 8)
INGREDIENTS

• 1/3 cup whole egg mayonnaise
• 200 g chargrilled eggplant sliced
• 100 g semi-dried tomatoes chopped
• 150 g chargrilled peppers chopped
• 1 barbecued chicken
• 2 French sticks
• 1 handful rocket
• extra mayonnaise to serve (optional)

METHOD

• 1. Pull all meat from the chicken and tear into shreds.
• 2. Cut French sticks along the centre, not all the way through, open out. Spread each with mayonnaise. Fill each stick with half each of the shredded chicken, rocket leaves, eggplant, semi-dried tomatoes and peppers. Cut each into 4 pieces. Serve rolls with a little extra mayonnaise if you like.

- Chicken and couscous (serves 4-6)
INGREDIENTS

• 2 cups couscous
• 2 cups hot chicken stock
• 1 shredded cooked chicken (ie. leftovers)
• 1/3 cup semi-dried tomatoes halved
• 1/2 cup pitted black olives
• 100 g cubed feta
• 1/4 cup slivered almonds toasted
• 100 g salad leaves (or baby rocket or spinach leaves)
• 1/4 cup olive oil
• 1 tbsp lemon juice

METHOD

• 1. Place 2 cups couscous in a large bowl. Pour over 2 cups hot chicken stock and allow to stand for 2 minutes or until all the liquid has been absorbed.
• 2. Fluff with a fork and mix through 1 hot shredded barbecued chicken, 1/3 cup halved semi-dried tomatoes, 1/2 cup pitted black olives, 100g cubed feta and 1/4 cup toasted slivered almonds.
• 3. Arrange couscous mixture on serving plates with 100g salad leaves (or baby rocket or baby spinach leaves) and drizzle with combined 1/4 cup olive oil and 1 tablespoon lemon juice.

- Leftover ham and cheese sliders with peach chutney (serves 6)
INGREDIENTS
Chutney

• 2 teaspoons canola oil
• 1 teaspoon yellow mustard seeds
• 1 small white onion, finely diced
• 2/3 cup sugar
• 1/3 cup white wine vinegar
• 1 teaspoon finely chopped peeled fresh ginger
• 1/4 teaspoon dried red pepper flakes
• 4 firm but ripe peaches (about 1 1/2 pounds total), pitted, cut into about 1-inch pieces
• 1/2 teaspoon salt

Sliders

• 1 large focaccia or ciabatta loaf (about 17x6x1½-inches)
• 1 1-pound piece honey-glazed ham, carved into thick pieces
• 8 ounces Swiss cheese, sliced
• 3 ounces baby spinach (about 3 cups)
• 1 tablespoon butter, softened

Method

• 1. Heat the oil in heavy large saucepan over medium heat.
• 2. Add the mustard seeds and sauté until they begin to pop, about 30 seconds.
• 3. Add the onion and sauté until tender and translucent, about 4 minutes.
• 4. Stir in the sugar, vinegar, ginger, and pepper flakes.
• 5. Simmer until the sugar dissolves.
• 6. Add the peaches and cook until the peaches are tender but still hold their shape and the syrup thickens slightly, stirring occasionally, about 10 minutes.
• 7. Stir in the salt.
• 8. To make the sliders: Position the rack 8-inches from the heat source and preheat the broiler.
• 9. Cut the bread horizontally in half and place, cut side up, on 2 baking sheets.
• 10. Place the ham and cheese over one of the bread halves.
• 11. Toast both bread halves under the broiler for 2 minutes, or until the cheese melts and the uncovered bread is golden brown.
• 12. Scatter the spinach over the ham and cheese.
• 13. Spoon the chutney over the spinach.
• 14. Top with the second bread halve.
• 15. Brush the top of the slider with butter and broil for 1 minute, or until the top is crisp.
• 16. Cut the slider into 12 pieces and serve.

- Banana tart tatin (serves 6-8)
Prep Time: 5 minutes
Cook Time: 25 minutes
INGREDIENTS

• 2/3 cup caster sugar
• 2 tbsp water
• 60g unsalted butter, chopped
• Pinch of salt
• 3 large bananas, peeled, cut into ¾cm slices on an extreme angle
• 1 sheet puff pastry (27cm square), just thawed, edges trimmed to make a circle
• 1 egg, lightly beaten
• 1 cup thickened cream, whipped

METHOD

• 1. Preheat oven to 200°C (180° fan forced)
• 2. Sprinkle sugar evenly over base of a 27-28cm ovenproof non-stick pan. Drizzle the water over the sugar and place pan over medium heat.
• 3. Cook sugar undisturbed for about 4-5 minutes, or until sugar begins to bubble and turn amber in colour, occasionally brushing the sides down with water to prevent crystallisation.
• 4. Add the butter and whisk constantly until the butter has melted and the sauce is thick and resembles caramel. Turn off the heat, add salt and stand for 1 minute.
• 5. Being careful not to touch the sugar and burn your fingers, lay the banana slices in overlapping circles, covering the base of the pan. Gently lay the pastry over the bananas, tucking in the pastry between the rim of the pan and the edge of the bananas.
• 6. Brush the pastry with egg and make 3 small slits in the centre with a small knife to allow steam to escape. Bake for 20 minutes, or until the pastry is golden brown and puffed and the caramel is bubbling around the sides. Remove from oven and stand for 2 minutes.
• 7. Place a 27-28cm plate over the pan and, using both hands and a tea towel wrapped around the handle, carefully and quickly turn the pan over allowing the tart to release onto the plate. Serve with cream.

Tip: Preferably use a pan with rounded deep sides.

Contact details

• Secondbite - www.secondbite.org
• Foodbank Australia - www.foodbank.com.au
• Salvation Army - www.salvos.org.au