Boxing day and beyond

The celebrations don’t stop when Christmas lunch finishes. Get ready to carry on the party through boxing day and beyond with our post-big day feasting ideas and NYE party starters

The crowd-pleasing veggie main

Meat-eaters and carnivores alike will love this hearty mushroom Wellington. Chunky, flavour-packed Portobello mushrooms are cooked alongside white-cap mushrooms and spinach in a creamy, sherry-spiked sauce. Wrapped in a golden puff pastry parcel, it’s delicious served alongside some flash-fried cavolo nero with garlic and chilli, and our red cabbage

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The showstopping festive ham

No boxing day buffet is complete without a generous joint of roast ham at its centre. Our dry-cured gammon is made with British outdoor-bred pork that's dry-cured using a time-honoured method, then matured for ten days to create a rich, sweet flavour. Make it the centre of your spread alongside some zingy salads to cut through the sweetness of the meat. Any leftovers will be fabulous in bubble and squeak, or on top of an English muffin with poached egg and hollandaise for an indulgent festive brunch.

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The fabulous fish dish

A side of salmon is a must-have for any festive spread: it looks so tempting, and it always proves popular with guests. Our Scottish Lochmuir™ salmon side comes with a prosecco glaze that’s fitting for a family celebration, and a herby, lemony dressing that’s sure to wake up your tastebuds after the richness of Christmas lunch the day before. Serve with a duo of fresh salads: santini tomato and fragrant, fruit studded Moroccan couscous.

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Nine tasty ideas to make the most of your festive favourites into the New Year

Turkey

Help-yourself salad: Mix shredded turkey with salad leaves, crispy bacon and citrus fruit. Add nuts and pomegranate seeds, then drizzle with yoghurt or a zesty vinaigrette.

Thai-style noodles: Stir-fry shredded turkey with red onion, green beans, chilli and garlic. Add lime juice and Thai fish sauce, then cooked rice noodles. Top with mint and coriander.

Turkey burritos: Pile hot shredded turkey, sweetcorn, spring onions, black beans, chilli sauce and cooked rice in wraps with avocado and grated cheese.

Cheese

Mac and cheese: Add a little crumbled stilton to your cheese sauce to give this comfort-food classic a tangy edge.

Cheese on toast with a twist: Spread soft goat's cheese onto toasted baguette slices and serve with soup.

Combine soured cream, buttermilk and mayonnaise, then mash in a handful of blue cheese with a dash of lemon juice – just the job for perking up green leaves.

Christmas Pudding

Sweet fry up: Fry small bites of pudding until hot and crisp and serve with brandy butter.

Special sundae: Top a scoop of vanilla ice cream with warmed, crumbled pudding, sweet sherry, chopped nuts and melted chocolate.

Truffles: Blitz slices of pudding in a food processor until crumbled, then stir in melted chocolate and sherry and roll it into balls. Decorate with melted white chocolate and a glacé cherry to look like mini Christmas puddings.

The Princeton

• Raspberries and rosemary sprigs

• 25ml tawny port

• 6 ice cubes

• A few drops Angostura Bitters

• 50ml gin

Mix the gin and Angostura Bitters in a measuring jug and add the ice cubes. Stir well and leave to stand for 5 minutes. Strain into a chilled cocktail glass

Hold the glass at a slight angle and pour the port in a slow steady stream down the side of the glass. Allow it to settle at the bottom for a few seconds.

To make the garnish, pick a few leaves from a rosemary sprig and push them into the top of a raspberry so they look like leaves. Thread the berry onto a cocktail stick and balance on top of the glass, to serve.