Cooking a Christmas turkey with all the traditional side dishes is a lot of work and something that - fortunately - we don't have to do every day. All the leftover meat can be either a blessing or a curse. In my opinion, the best recipes are simple and use as much of the meat as possible in one go. With these recipes, your family won't complain about eating turkey for yet another meal. Turkey tostadas (pictured) For these tostadas, the toppings and quantities can be adjusted according to what you have in the fridge and how many people you are serving. Just stack the fried tortillas on a plate, put the toppings in bowls and let everybody assemble their own. 30 grams cooking oil, plus extra for frying the tortillas 1 medium onion, diced 2 garlic cloves, minced 1/4 tsp dried oregano 600-800 grams shredded turkey Shredded lettuce (use whatever you have in your fridge, although iceberg has the most crunch) Sour cream 200 grams grated cheese such as gouda, edam, Monterey Jack or cheddar 6 corn tortillas Fine-flaked sea salt and freshly ground black pepper For the salsa and guacamole: 500 grams ripe, fresh tomatoes (the small, local, oval tomatoes are best), diced 3 medium shallots, minced 2 cloves garlic, minced Fresh hot chillies, to taste Freshly squeezed lime juice, to taste A small handful of fresh coriander 2 ripe avocados To make the salsa, mix the tomatoes, shallots, garlic, chillies, lime juice and salt to taste. Let the tortillas dry out at room temperature for about five minutes so they absorb less oil. Heat oil to a depth of 1cm in a skillet. Dip an edge of a tortilla in the oil - if it sizzles it's hot enough. Slide the tortilla into the oil and fry, turning once, until brown, crisp and slightly puffed. Drain on paper towels and fry the remaining tortillas. Pour off all but 30ml of oil from the skillet. Add the onion, garlic and dried oregano and cook until the onion is translucent. Add the turkey, salt and pepper to taste and cook to heat through. Just before serving, chop the coriander and mix it into the salsa. Halve the avocadoes and remove the pits, then scoop the flesh from the shells. Use a fork to mash the avocados roughly, then mix in about 100 grams of the salsa and a sprinkling of salt. To assemble, put a fried tortilla on a plate and pile with turkey, lettuce, salsa, guacamole, sour cream and shredded cheese. Turkey hash This is a good way to use leftover roasted potatoes, as well as turkey. 4 strips bacon 30 grams unsalted butter 1 large onion, diced 2 garlic cloves, sliced 500 grams cooked potatoes and/or sweet potatoes, diced 500 grams turkey, diced or shredded Approximately 50ml cream or turkey broth (made from the carcass) Salt and freshly ground black pepper Cayenne pepper 30ml vegetable oil 4 large eggs In a large skillet (preferably well-seasoned cast iron), fry the strips of bacon until crisp, pouring off the fat as it renders out. Drain the bacon on paper towels then chop it roughly. Add the butter to the pan (no need to wash) and about 20 grams of the bacon fat. When the pan is hot, add the onion and garlic and cook over a low heat until soft. Add the potatoes and turkey, then season with salt, pepper and cayenne pepper to taste. Stir over a medium-high heat until warmed through, then let it sit so a crust forms on the bottom. Stir the ingredients to break up the crust, then press back into the pan and let a crust form again. Stir in the cream or turkey broth so it is slightly moistened. In another skillet (preferably non-stick), heat the vegetable oil and fry the eggs, leaving the yolks runny. Divide the hash between four plates and top each portion with an egg. Turkey congee This is an obvious but delicious way to use the carcass. My regular proportions are approximately 1:11 (rice to liquid), which makes it quite thick so adjust it according to your taste. For an especially smooth congee, use half glutinous rice and half regular, long-grain rice. 1 turkey carcass 225 grams rice 3 slices ginger, peeled 2-3 dried scallops Condiments: Leftover shredded turkey Fried salted peanuts Cha choi (Sichuan preserved vegetable) Salted eggs Sesame oil Chopped spring onions Fresh coriander Ground white pepper Pull any meat and skin from the carcass, shred it and set aside in the fridge. Break the carcass into four or five large pieces and put into a large soup pot. Cover with cold water, bring slowly to a simmer then reduce the heat. Let the carcass simmer for about two hours, skimming off any foam that floats to the top, then strain through a colander. Discard the bones. While the broth is cooking, soak the scallops in cool water. Rinse the rice in water several times, place in the soup pot and add the scallops and their soaking liquid, the peeled ginger and about 2.5 litres of the turkey broth. Bring to the boil then lower the heat and simmer for several hours, or until the rice breaks up and becomes a thick soup. While the congee is simmering, prepare the condiments: scrape the coating from the salted eggs and rinse well. Boil for 10 minutes then run under cold water. Peel the eggs then slice in thin wedges and drizzle with sesame oil. Rinse the cha choi, cut in julienne strips and drizzle with sesame oil. Put all the condiments (except the white pepper and sesame oil) into dishes. Ladle the congee into bowls and drizzle each portion with sesame oil. Guests can serve their own condiments.