Making the Most of Christmas Leftovers

Brussels sprouts and Mara Seaweed - add to basket

Turn Christmas past into a delicious culinary present

Adding a little seaweed to your meals can aid digestion, as alginates bind and remove toxins. Seaweed also contains dietary fibre, which helps you to feel full and can prevent overeating. So we asked some of our friends to share their favourite ways to stop festive feasts going to waste.


Turkey Curry with Kombu

Rory MacPhee, Mara Seaweed Manager and all-round seaweed fanatic

“Combine toasted cumin and coriander seeds with diced onion, ginger and chilli. Chop up remaining turkey and gently fry (or leave it out if you’re veggie). Throw in a handful or two of leftover veg - carrots, sprouts, potatoes - and season with 1tbsp Kombu powder and ½ tbsp curry powder. Pour over coconut milk and leave to simmer for 10 minutes.”


Brussel Seaweed Sprouts with Furikake

Meredith Whitely, Food at Heart

“A fusion of Christmas and Japanese flavours with finely sliced sprouts and sweet bites of cranberry. Stir fry chopped onion with garlic, ginger and Furikake in olive oil. Throw in the sprouts until they crisp a little and brown. Add a splash of tamari soy sauce, a handful of cranberries and a little grating of nutmeg. Cook for another few minutes then enjoy!”


Savoury Rice Balls with Dulse

Xa Milne, Mara co-founder and author of The Seaweed Cookbook

“Using turkey meat, ham or any other leftovers you fancy, make rissoles or rice balls. Pick meat off the bone and chop finely, then combine with cooked rice, peas, chopped herbs, garlic and breadcrumbs mixed with a good pinch or two of Dulse, plus egg yolk for binding. Shallow fry for a few minutes and give yourself an iodine boost!”


Turkey and Smoked Dulse Salad

Caroline Rye, Slow Food Edinburgh

“Shred some leftover meat (a thigh or large leg, or just pick the carcass). Make a dressing of a couple of tablespoons of good mayonnaise, a bit of dijon mustard and a good pinch of Applewood Smoked Dulse. Thin the dressing with a bit of olive oil and lemon juice. Put the turkey in a bowl with winter salad leaves, chopped celery, grated carrot and leftover chopped Christmas nuts. Coat in the dressing, garnish with parsley and extra Dulse.”


Scrambled eggs with Salmon and Shony

Fiona Richmond, Project Manager at Scotland Food and Drink

“For a delicious burst of flavour and a nutrient boost, toss Shony with olive oil and lemon juice to make a simple marinade for Scottish salmon. Serve with scrambled eggs and Katy Rodgers creme fraiche and another sprinkling of Shony.”

Liz Earle breakfast tortilla

Boxing Day Tortilla with Furikake

Liz Earle, entrepreneur, wellbeing and beauty expert at Liz Earle Wellbeing

“This tasty tortilla is the perfect way to use up any Christmas dinner leftovers in a quick dish the whole family can enjoy, but should also remedy any festive overindulgence with its protein-packed goodness. If you add a sprinkling of Mara Seaweed to your tortilla it will give you a boost of essential minerals and fibre, as well as iodine, necessary for a healthy metabolism.

The original recipe is taken from the Winter 2016 issue of Liz Earle Wellbeing; head over to now to get an incredible 40% off a yearly magazine subscription (with code WELLBEING40) in their seven day post-Boxing Day sale.

Serves 4-6
Time 45 mins



  • 2-3 tsp Mara Seaweed Furikake
  • 250g new potatoes
  • 3 tbsp olive oil
  • 2 medium red onions, finely chopped
  • 3 cloves garlic, chopped
  • 100g diced pancetta or bacon lardons
  • 100g sprouts, steamed and halved
  • 6 eggs, beaten
  • 1 tsp chilli jam
  • 70g Gruyère cheese, grated
  • Splash of Worcestershire sauce
  • Small handful of fresh chives, chopped
  • Salt and pepper


  1. Preheat oven to 190°C/375°F/gas mark 5. Parboil the potatoes in salted water until they are just about ready, but still firm (approx 8 minutes). Drain and allow to cool before slicing into ½cm discs. Set to one side, keeping the rounded ends of the potatoes.
  2. In a large frying pan, heat up 2 tbsp of olive oil and sauté the red onion, garlic, pancetta and sprouts for around 15 minutes, until the pancetta is crispy and the sprouts and onions have caramelised. Season well and then remove the mixture from the frying pan and place into a bowl, seasoning with salt and pepper.
  3. Add in a further tbsp of oil and lower the heat. Carefully place the potato discs along the bottom of the pan, layering until there are no gaps. Let the bottom of the potatoes fry for 5 minutes, then pour over the beaten eggs and add in the cooked red onion, garlic, pancetta and sprouts, distributing them evenly. Season with salt and pepper, and add in a splash of Worcestershire sauce. Let it cook for a few minutes so that the egg is starting to lose its transparency, but is still runny in the middle.
  4. Grate over the Gruyère and pop the pan in the oven for a further 7 minutes, until the eggs are firm and cooked through and the cheese has melted. Garnish with chopped chives and seaweed flakes.

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