Rustle up a good, quick lunch from Christmas leftovers… All you need to do is pop some flatbreads in the toaster, and then on a medium-low heat warm up your leftover roast veggies in a frying pan. You might want to add a handful of fresh spinach or kale. If you’ve used our recipes, the veggies will probably be well seasoned anyway, but you could happily add a squeeze of an orange and sprinkle in some fresh parsley or thyme for extra flavour, and you may need to add a pinch of sea salt.
Cut the flatbreads (we used mini naan breads) and load them up with your filling. We made ours using some leftover pureed parsnip as a spread, and then a whole load of roasted carrots, beetroot and parsnips, some sprouts, red cabbage and a few other bits and bobs. You could also add some grilled halloumi or some goats cheese/camembert/brie, and of course any of the ‘trimmings’ like some warmed up bread sauce or a spoonful of cranberry sauce would be delicious too.