Turn Christmas leftovers into delicious dishes with these recipes from chef Dean Edwards

ARE you the person eating turkey sandwiches into February?

Find more creative and delicious ways to make the most of your Christmas leftovers, thanks to Dean Edwards.

Christmas pudding and Baileys baked cheesecake

Serves 10-12

Prep time 20 minutes, plus 20 minutes chilling

Cooking time 55 minutes

Cals 419

Sat fat 18g

*250g digestive biscuits

*60g unsalted butter, melted

*400g cream cheese

*100ml sour cream

*120g caster sugar

*1tsp vanilla extract

*4 medium eggs

*60ml Irish cream liqueur

*1tsp instant coffee, dissolved in 2tbsp boiling water

*280g Christmas pudding

1 Using a food processor, break down the biscuits to a fine crumb. Add to a bowl and mix in the melted butter until fully combined. Place the mixture in a 24cm springform cake tin, press down into an even layer then chill in the fridge for 20 minutes.

2 Meanwhile, preheat the oven to 180°C/160°C fan/gas mark 2 and prepare a bain-marie by filling an oven dish larger than the cheesecake tin one-third with hot water.

3 Place the cream cheese, sour cream, sugar, vanilla extract, eggs, Irish cream liqueur and coffee into a bowl, then mix until combined. Crumble and stir through most of the Christmas pudding, reserving some for decoration later.

4 Take a large piece of foil, wrap this around the base of the tin and up the sides to make a waterproof seal. Then, pour the mixture into the cake tin.

5 Place the tin in the bain-marie and bake for 55-60 minutes, or until the centre has just a slight wobble. Leave to stand for 20 minutes before carefully removing from the tin and transferring to a serving plate. Scatter over the reserved pudding then chill in the fridge until you’re ready to serve. It’s the perfect Boxing Day dessert!

Festive filo pies

Serves 4

Prep time 10 minutes

Cooking time 20 minutes

Cals 766

Sat fat 9g

*400g roast potatoes, crushed

*300g roast turkey, shredded

*4 heaped tbsp cranberry sauce

*150g cooked sprouts, shredded

*300g baked ham, sliced

*200g cooked stuffing

*200ml gravy, cooled (plus extra hot gravy for serving)

*4 sheets filo pastry

*30g butter, melted

1 Preheat your oven to 200°C/180°C fan/gas mark 4. Take 4 individual 16cm oblong pie dishes then fill them with the potatoes, turkey, cranberry sauce, sprouts, ham and stuffing. (Although you can fill your pie with whatever Christmas leftovers you have to hand, such as parsnips or carrots.)

2 Pour in the cold gravy, then lay scrunched-up filo pastry on top. Brush with melted butter and bake in the oven for 20-25 minutes, or until the pastry turns golden brown. Serve with hot gravy.

If you're more preoccupied with what to serve up on the big day itself, check out our Fabulous Christmas Dinner with MasterChef's John Torode and Lisa Faulkner.