As Christmas comes around this year, I wanted to share a quick and easy recipe that would help to keep you and your family warm, and well fed, using Christmas Day leftovers (cooked or raw).   

Boxing Day Traybake  
Serves 4 
This recipe can be made with either cooked leftovers or fresh ingredients. For leftovers reduce the oven temperature to 1800F / 1650C and cook for 20 to 30 minutes until everything is heated through.  Or use part raw veggies and add left-over cooked vegetables at step 5 below. 

The ingredients below can be tweaked to include any vegetables you have available. 


  • 1-2 tbsps olive oil  
  • 3 tbsp caramelised onion chutney 
  • 2 tbsp cranberry sauce 
  • 1kg small potatoes, halved (or roast potato leftovers) 
  • 4 parsnips, cut into chunks 
  • 4 carrots, cut into chunks 
  • 4 beetroots, cut into chunks 
  • 200g sprouts, trimmed and halves 
  • 2 small red onions, cut into wedges 
  • 12 cocktails sausages, wrapped in bacon 
  • Handful of fresh sage leaves 
  • Optional drizzle of honey 


  1. Preheat oven to 2000F / 1800C / Gas 6. 
  1. Mix the oil, chutney and cranberry sauce together and season well. 
  1. Divide everything except the sausages and herbs between two large roasting tins, pour over the oil and chutney mixture and toss together. 
  1. Put both trays in the oven for 25 minutes (see note above re reduced heat and duration if using cooked leftovers). 
  1. Add the sausages and herbs to the trays and bake for 30 minutes, stirring halfway through until all the vegetables are soft and the sausages are cooked  
  1. With 5 minutes cooking time left you can drizzle some honey over the tray if you wish. 


In season at this time of year;  


Jerusalem Artichokes, Beetroot, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celeriac, Celery, Chicory, Garlic, Kale, Leeks, Mushrooms, Onions, Parsnips, Potatoes, Pumpkin, Red Cabbage, Shallots, Spinach, Swede, Turnips. 

Fruit & Nuts; 

Apples, Pears (late – Concorde, Doyenne du Comice, Conference and Winter Nellis), Rhubarb (forced), Walnuts 


Duck (end of season), Goose, Guinea Fowl, Hare, Partridge, Venison 

Fish & Seafood: 

Brill, Clams, Cockles, Haddock, Halibut, Hake, John Dory, Lemon Sole, Salmon (coming into season), Monkfish, Mussels, Oyster, Plaice, Turbot