Christmas is a time indulge, put a stop to the diet and eat and drink all day, no matter what the day is on that strange period between Christmas and New Year.

It's no surprise that every year there are leftovers from the Christmas dinner and for days afterwards it's either cold meat and pickles or thinking of different ways to eat up all those vegetables.

We're bringing you recipe ideas from Bridport experts - feel free to adapt to make vegetarian, vegan or swap the meat and vegetables for what you have to use up!

The Station Kitchen

LEFTOVER TURKEY PIE

Ingredients

• Olive oil

• 250g chestnut mushrooms, quartered

• 2 leeks, trimmed and chopped

• 25g butter

• 2 tsp plain flour

• 300ml strong chicken stock

• 4 tbsp crème fraiche

• 500g cooked turkey, cut into large chunks

• Flat-leaf parsley, chopped to make 1 tbsp

• Sheet of ready-rolled puff pastry

Method

• Heat 1 tsp of olive oil in a pan. Cook the mushrooms over a fairly high heat, stirring, until cooked and golden – this will really concentrate their flavour when they go into the pie later, so don't skip this step.

• Scoop the mushrooms out of the pan and add the leeks and butter. Cook for 10-15 minutes or until really soft, then sprinkle with the flour. Stir the leeks over the heat for 2 minutes then gradually stir in the chicken stock. Simmer for 3-4 minutes or until thickened.

• Add the crème fraiche, mushrooms, turkey and parsley. Pour everything into a baking dish.

• Heat the oven to 190C/fan 170C/gas 5. Cover the baking dish with the pastry, crimp the edges with a fork, then make a steam hole in the centre. Bake for 25-30 minutes or until puffed and golden. We like to egg wash the top of our pie with a simple beaten egg and a dash of water.

INSANE CHRISTMAS TOASTIE

• 4 slices white bloomer bread (the Station Kitchen recommend sourdough)

• 4 tbsp mayonnaise

• 6 tbsp cranberry sauce

• Few slices of cooked turkey

• Few slices of cooked stuffing

• 8 slices of Somerset brie

• 3 spicy pickled beetroots, sliced (ordinary beetroot also works)

• 4 tbsp coleslaw

To be had with:

BUBBLE AND SQUEAK

Ingredients

• 6 roast potatoes, finely chopped

• 25g brussels sprouts, finely chopped

• 50g roast parsnips, finely chopped

• 50g roast carrots, finely chopped

• 2 pigs in blankets, finely chopped

• 1 and a half tbsp pickle

• 2 tsp vegetable oil

Method

• Start by making the bubble and squeak. Put the roast potatoes, sprouts, parsnips, carrots and pigs in blankets in a bowl with the pickle and lots of seasoning. Mash with a potato masher until it starts to combine and the mixture holds together when squeezed. Form into two 10cm x 7cm patties. Heat ½ the vegetable oil in a frying pan and fry the patties for 2 minutes on each side until golden and crisp.

• Put the bloomer slices onto a large chopping board and spread the outsides with mayonnaise. Spread 1 tbsp of cranberry sauce on the inside of each slice and divide the turkey and stuffing between two of the slices. Spoon the remaining cranberry sauce over the top of the bubble and squeak patties, followed by the brie slices. Put into the sandwiches, followed by the beetroot and coleslaw, and top with the remaining two bloomer slices.

• Wipe the frying pan clean with kitchen paper and heat the remaining tsp of oil, then wipe with kitchen paper. Fry the sandwiches, weighing them down with a clean pan, for 2 to 3 minutes on each side or until really golden and crisp. Cut in half and serve.

Prohibition Pizza Club

CHRISTMAS DINNER PIZZA

DOUGH

This recipe is for 8 x 250g doughs, so divide it to make the number of pizza bases you need!

Ingredients

• 1200g strong pizza flour

• 750ml water

• 35g salt

• 4g fresh yeast

• 40ml olive oil

Method

• Place all ingredients into a bowl and mix into a dough consistency. Continue to kneed either by hand or in a mixer for 15/20 minutes (less for fewer bases) until you have a smooth dough that when you press, bounces back.

• Remove from the mixing bowl and split into 8 equal portions (or however many bases you are making) and roll each portion into a ball and place into a deep sided tray with a good amount of space between each dough. They will relax and spread by at least another half so it might be worth splitting into two trays.

• Cover tightly with clingfilm and place in the fridge for 24/48 hours to allow the dough to develop. Remove the dough from the fridge two hours before cooking and leave at room temperature.

TOMATO SAUCE

Ingredients

• 50ml olive oil

• 3 garlic cloves

• 1 tin of good quality tomatoes

• Pinch of salt

• Pinch of Italian herbs

Method

• Sauté the garlic in the oil for a couple of minutes then add the tomatoes, salt and herbs.

• Bring to a gentle simmer for 5/10 minutes then turn off the heat.

• Blend the sauce until as smooth as you desire, or leave it chunky, and ensure you have time to cool your sauce before using.

For the topping

Any Christmas leftovers you want, topped with cheese or left bare!

Prohibition Pizza recommends:

• Sliced turkey

• Pigs in blankets

• Roast potatoes

• Roasted onions

• Cabbage

• Mozzarella

• Cheddar

To build the pizza

• Get the oven as hot as you can 220-250 Celsius.

• Remove the dough from tray and press out into a disc on a floured/semolina'd surface, slowly stretch out into a larger pizza shape, stretching the dough with one hand and guiding the shape with the other. Try not to press down around the edges as this will be your beautiful Neapolitan crust!

• These doughs should stretch to 10/12 inches but fit to your cooking tray if you don't have the luxury of a wood burning oven like Prohibition Pizza Club. When you have about the right size gently pick up the dough and shake off any excess flour or semolina. Place on your tray or table ready for topping.

• Firstly, spread the cool tomato sauce, you won't need much, just a table spoonful or two. Too much will make a soggy base! Lightly spread the grated mozzarella and cheddar over the sauce. Again, you won't need masses, a little goes quite a way but it should loosely cover the pizza sauce. Add your turkey, pigs in blankets, roasted onions and potatoes. Sprinkle with a pinch more cheese and add the cabbage on top.

• Place in the hot oven, it will take 5/10 minutes but it is ready when the crust has puffed up and is nicely coloured.