Boxing Day is secretly most people’s most favourite day of the festive season. The hours spent in the kitchen creating a Christmas Day lunch worthy of (you believe) a Michelin star are over, and a relaxed day grazing on delicious leftovers awaits. After a cold-cheeked walk to blow off the cobwebs thinking you couldn’t possibly fit another thing in, thoughts soon turn to Boxing Day lunch - a feast of cold meats, bubble and squeak and more condiments and pickles than you know what to do with.  

Here at Fortnum’s, we understand the joys of a Boxing Day feast, and our in-house Exective Chefs and Food Buyers have come together with suggestions to take your taste buds to the next level, with minimum effort... simply add a dash of Fortnum’s! 

You Can't Go Wrong with

Bubble & Squeak

...but you can go tastier. Bubble & Squeak is a much-loved Boxing Day staple which heroically uses up every vegetable left over, even those crispier than crisp parsnip tips and overcooked brussels. Here’s a few suggestions for how to make the most of the dish. 
 
For cheese lovers, add a slathering of our Welsh Rarebit on top of the bubble & squeak and bake under the grill until it melts and turns golden. Delicious.  
 
Or, why not add a few generous splashes of our famous 181 Sauce with a fried egg on top. Marco Pierre White insists everyone should have at least five bottles of 181 in their cupboard! 
 
Our fabulous Port & Cranberry Sauce is the perfect companion to bubble & squeak accompanied by a few slices of left over ham.  
 
If all the brussels sprouts have been eaten on Christmas Day, unlikely as that might be, why not add our Picked Brussels Sprouts – a Fortnum’s festive favourite - to your bubble & squeak for a little extra pizazz.  
 
Finally, our Royal Exchange Head Chef, Julien, cooks up a delicious curry spiced bubble & squeak, complete with fresh garlic, chilli, ginger, madras powder and turmeric powder with our Colonel Skinner Hot Mango Chutney and fresh coriander to finish.  
 

Things You Might Not Have Tried Before...

Caviar & Crisps:
An unlikely pairing, but this is one to trust us on – we’ve even created a special bundle we’re so taken with this duo.  
 
Marmalade Glaze:
Spruce up your Gammon with one of our marvellous marmalades or honeys as a glaze. 
 
Just Add Truffle:
A turkey risotto or pasta dish can reach new heights with a dash and splash of something from our new Truffle range.   
Or why not try some Truffle cheese dauphinoise potatoes. It doesn't get more decadent than this.  
 
For Dessert:
It has to be a Christmas Pudding Trifle. Take one of our Christmas Puddings, Brandy Clotted Cream, our Kirsch-Soaked Cherries and you’re done.   

It's a Corontation Year!:
Move aside chicken, welcome to the stage Coronation Turkey. We suggest a perfect mix of our Mango Chutney and Mayonnaise.  

A Favourite Recipe From Our Executive Chef

JULIEN LANCLUME

“Something we do, and everybody loves round my house, is a turkey and noodle broth, probably as it is a lighter lunch or supper and a great way to rehydrate everyone after Christmas Day.” 

STEP 1
Make a turkey stock with the carcase, a few garlic cloves, peppercorns and one bay leaf, by covering the turkey bone with cold water and simmering for an hour. 
 
STEP 2
After an hour, skim the stock, pick the meat left on the carcase and set aside. Discard the bones, reduce by half and infuse it with ginger (a thumb piece chopped) and two halved red chillies, then season it with a splash of soy. Taste and add a bit of fresh lemon juice (or rice wine vinegar) if it needs acidity. 
 
STEP 3
On the side, chop the leftover turkey meat,  julienne cut a thumb piece of ginger,  four spring onions and one red chilli. 
 
STEP 4
Boil some dry egg noodles then add to the broth with the  julienne veg and chopped meat, garnish with picked coriander and a drizzle of sesame oil. 
 
STEP 5
Enjoy!
 

There are more delicious recipes for the festive season in the Fortnum’s Christmas and Other Winter Feasts Cookbook

to discover and try for yourself.