Don’t Waste Your Christmas Leftovers
ฝัง
- เผยแพร่เมื่อ 10 ก.พ. 2025
- Christmas is renowned for leftover food, so here are some creative ways to use up what’s left and turn yesterdays feast into todays treats. Let me know how you use up your Christmas leftovers in the comments below.
RECIPES:
Bubble and squeak: www.andy-cooks...
Yorkshire bread and butter pudding: www.andy-cooks...
Leftover fried rice: www.andy-cooks...
Roast beef wrap: simply add piccalilli, leftover veg and herb salad and roast beef to a wrap and enjoy!
My piccalilli recipe: www.andy-cooks...
FOLLOW ME:
Instagram: / andyhearnden
TikTok: / andy_cooks
Facebook: / andy.h.cooks
Snapchat: / 1534118165082112
Website with all my recipes: www.andy-cooks...
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
![[LIVE] : ONE ลุมพินี 96 | คู่เอก "คมอาวุธ vs พันฤทธิ์"](http://i.ytimg.com/vi/ofERaO0gOsE/mqdefault.jpg)
What a legend! Cooking with leftovers is a topic not many chefs embrace yet everyone has to deal with it. Andy, please keep up your creativity next year as well
Unscripted Andy is top tier. More of this in the new year.
My grandma said “it’s not actually what we would call bubble & squeak, he’s taken some liberties, but he seems like a nice lad”😆😆
He really does seem like a nice lad. Good call, Grandma.
Grandma please explain how it should be made!
@@lgparker4726, I'm not Grandma, but I think I have a fairly traditional method, if you want to hear it
@@lgparker4726mashed/boiled potato and cabbage is traditional. Most people 'take liberties' and have a family recipe/method
I bought a my first house this year and because of you I got a wok burner when I set up my kitchen and have been loving that decision
Bubble and Squeak is one of the best things ever. EVER. Yum!
I love how your cooking show has evolved since you started!! One of the most wholesome shows out there❤🎉
Indeed! It’s definitely a professional cooking show❤
We love Chrissy leftovers. I actually plan meals to ensure there's leftovers. So the next day it's minimal effort for maximum flavour. Love, love leftovers.
No filter, No trying to be perfect
Just absolutely amazing
Thank you Andy
Bubble n Squeak is an absolute Boxing day tradition in my family. Yours looks incredible 🤤
This is awesome because it shows how to be smart in the kitchen
Thank you, glad you enjoyed!
I love all your food but I must object to your bubble and squeak! We made it back then only with mashed potatoes with leftover green’s and fried onions and the egg in the mixture to bind it and form patties, about hamburger size. Then coat with bread crumbs and fry.
My Mums recipe from about 60 years ago in London
Merry Christmas and Happy New Year. Love the book.
Bubble and squeak can be amazing 🥰🇬🇧🇬🇧🇬🇧
Wow, awesome! In Newfoundland we make bubble and squeak but it’s called hash over here, I didn’t even realize that too was a British thing. Very cool.
You are so inspiring Andy; keep doing what you do. These ‘impromptu’ recipes highlight what an accomplished cook you are. I really appreciate how hard you work to deliver incredible content. I hope you get to truly relax for at least a day or two over Chrissy 😉
I would chop up everything add mashed/cooked potatoes and make hash. Excellent use of leftovers.
I love that you can laugh at yourself and just move on! It is real and I so enjoy you and Babe and team!!!! You guys are the best !!!❤
I was going to make bubble and squeak, but I don’t have the skills to burn it like you. So will stick with the fried rice. Cheers and merry Christmas chef 🫡
Love a bubble and squeek
I live in Conshohocken Pennsylvania and enjoyed you amazing food you prepared!! May you have a amazing Christmas and a Happy New Years !!I swear you can always make a special anytime!!
In my family at the end of the week was always left overs and at 62 I still do it as I don’t like wasting food so ty Andy and I hope you and your love ones had a Merry Christmas And a Happy and Healthy New Year 🎉
I ate this 3 days running ... Mushy peas are a grand addition on the side ! Love from Yorkshire ❤
The backwards 'K' just added a layer of love ❤ 🤘.
Bubble and squeak is my favourite I make it after every roast dinner 🤤
Fantastic! It's a good time watching you cook and create😁I love the Babe series... It's how I found you and I was hooked... who doesn't love having someone talented cooking for you😅the best part for me is watching all of you at the table enjoying what you've just prepared. Can't wait to see what you create in your new kitchen! Love and appreciation from California
Bubble 'n' Squeak!!! Favourite way to use Xmas leftovers, along with leftover sandwiches with apple sauce, mmmmmmm
Without a doubt the best cooking channel on youtube, keep doing your thing andy
Merry Christmas Chef Andy and community. The authenticity of your cooking - both to the dishes themselves and the process - has been inspiring and enlightening.
Yum yum
I've never heard anyone refer to Christmas as "chrissy" so I learned something new :) I make a caserole with my leftovers...turkey / gravy on the bottom, then stuffing/dressing, then mixed veggies - whatever is left (typically glazed carrots, creamed peas, sprouts n bacon) then cranberry sauce, topped with masheds taters some butter on top- bake, I serve with gravy on the side :)
Congratulations on the yt creator award!
Gotta love leftovers. Great simple ideas. Dessert first is a wide thing.
Thanks Andy for an awesone year of cooking and charisma.
I find whenever I fry up Brussel Sprouts in Bubble & Squeak(or any leafy Veg like that for that matter) they burn before the rest develops a crust.
The best tip/trick I've learnt in my 52 years for breaking up the clumps of cold Rice(I make probably 10 cups at a time) is using the bottom of a Ladel to squish it out as it warms(this, I find helps create Wok Hei as it gets the extra time). I generally make 1 massive batch each week.
My wok is probably 30years old(it was one of the first cooking items I ever bought & it was from a cheap Asian Shop). I've bought a few fancy non stick ones like yours(even famous Asian Chef Branded ones) & have always chucked them out & gone back to old faithful!
Merry Xmas Guys & Girls!
Nothing beats a well seasoned wok/cast iron/dutchie pot to ‘season’ a dish. I use a lot of wok techniques in all of them, particularly if they have high sides. Happy Christmas 🎄 :))
My best kind of chef, cooking with whats available. I know a chef, my son, who goes out to purchase goods before he cooks 😅
I’m in for all four. Especially the wraps. My mouth was watering looking at those! Cheers!
You’re a hero man, cheers from the U.K. 🎉
Bubble and squeak rules!
Congrats on Greatest Creators of 2023!! CHEERS!! 🥂🥳 🎉
Thanks legend!
You are the greatest and deserve a statue 🙏🙏🙏🙏
i love the flaw. it shows your honesty
I always add a can of fruit cocktail to my bread pudding soooooo good yummy.
I always mash up my spuds first and chop and heat the fillings a bit first. And it's a lot better with a bit of butter!
meat in bubble and squeak ! I’m even against onions !!
I like it made from Brussels sprouts and the boiled potatoes my mum used to make as well as roast at Christmas !
I don’t know where your sprouts are grown, but they’re best after the first frosts.
Yum yum yum!!!!
Love the concept of this video!
Bubble & Squeak is emence!
I’d be really interested to see you tackle some popular foods from Central America(ie. Guatemala, El Salvador, Honduras, Nicaragua, Costa Rica, and Panama)
Those sprouts really came through!😊
Have a wonderful chrissy!
Haha, you flipped that bubble like you've woken up after a few too many bevvies on Christmas day - perfect mate 😂
Awesome wok tips. My rice sticks like crazy when I do fried rice. Will take your advice next time!
Got your cook book for Chrissy! Absolutely stoked!!!! Big love to you, babe, daz & basic mitch
Really good video on improvising. Well done!
Merry Christmas Andy & Team!
Great video Andy
Absolutely love the candid style
Yum. Perfect use of leftovers which usually taste better than original day. 👍
Honest cooking 🥘 👍
We call it hash ! Always a meal on Monday after Sunday Dinner. Great to come home to after a days work! We don’t add the eggs. From Nl, Canada.
I have a large ceramic bowl that I use to assemble my fried rice. I Cook it in small sections too and put them in the heated bowl. The family love my fried rice
Moustache game still strong Andy. Have a great Christmas! 🎉
Happy Holidays, Andy & crew! 🎄🥂
Happy eve of christmas eve
Happy Christmas eve
Great video Chef Uncle Andy.
Love bubble and squeak, and piccalilli I eat straight from the jar, love that stuff, Merry Christmas Chef and team, wishing you a wonderful festive day
Merry xmas chef Andy! Enjoy all these videos. Thanks for the festive recipe ideas.
Merry Christmas to you!
@@andy_cooksHey!
Andy! I hope you and your family had a wonderful Christmas and god bless you all! ❤️✨
Love bubble and sweet, I've added pastrami to mine a time or three. We make hash a similar dish, just less mashing.
Never too much custard to a bread pudding, just makes it richer.
Kitchen sink fried rice happens here very often, frozen cooked rice ready anytime.
Bubble and sweet? Do you use a lot of sugar?
'sqeak' darn thing spell checking
Thanks so much for this fresh inspiration, chef! You are an absolute legend and I love what you and the team are doing. Merry Christmas from Southland, NZ!
Chef Andy Wish you, your team and family a Merry Christmas and a Happy New Year
Merry Christmas from California USA 🤶🎄🎅
Another fantastic video! Happy New Year!
Thanks mate. Often we make turkey curry and various other things.
Noice, can't go wrong with all that 👌👍
Gotta love the turn out of the squeek onto the plate lol 😆 👌
Merry Xmas and Happy new year to you Andy and your fabulous team 🎄🎉🎉🎉
Merry Christmas Andy to you, babe & the crew
Have a bloody good new year Andy and Co. Thanks for everything
Merry Christmas Chef AND team
Merry Christmas legend!!!
The fried rice came out perfect
Bubble'n squeak, fried eggs and hot sauce or chilli crisp 😋
All three recipes look great
Hey Andy, next time you make fried rice, any type that involves eggs, try separating the whites and the yolk and use the yolk to coat the rice before stir fry. It'll act as a layer of fat, gives it a nice golden yellow color, and decrease stickiness to the wok. Cheers
Andy- I'd love to know where you & Marion (Grasby) get your gargantuan scallions (spring onions)? Sheesh, the ones I find here in the States are 1/8th the size & the green parts are always subpar.
I love the use of the term 'repurposing' when talking about leftovers.
My Parents grew up during the Depression so while they were growing up, it was an absolute crime to throw any food away. When they married, that mindset carried over into their own homes. Because I'm single, I find it a daunting task to use all my leftovers before they spoil. I try to portion size the meals I make as best as possible but some things, like stews, have to be made in larger quantities, & I don't know how to store them in the freezer, for later use. I like making different cuisines so I buy food stuff that can go from one cultural dish to another with ease. The only thing that needs to be tweaked is the types of seasonings. Anyway, thanks for giving us ideas for repurposing leftovers; it really helps.
BTW- My Mom used to tell me that my Grandmother used to make all sorts of dishes with potatoes, which, during the Depression were given away for free at the food bank. Mom & her baby Brother would load up his red 'rosebud' wagon to the brim & Grandma would make enough food to keep her 5 kids & herself going. (Grandma was a widow at an early age.)
I wish you & the whole family a wonderful holiday season & a very happy & healthy New Year.
I make a number of stew type dishes too, and since I don’t eat meats daily some has to get stored. Best I’ve found it to divide it up when made and either bag it into one or two meals sized freezer bags or into Chinese takeout containers, then date and freeze it. This affords me some variety as meals can remain frozen for weeks. Other items (veg)I simply under cook in smaller quantities, then package and label them to reheat and use up over the course of a week or so. Some I’ll eat cold chopped into a salad or wrap as Andy did here. Cheers!
Request for the new year.. Bicol Express! It’s amazing! Happy New Year!
Chili crisp is so delicious
Merry Christmas guys
Thanks for the recipes and the laughs 🌲
Amazing! Hey, reckon you could do a terrine recipe? Mum makes an amazing one. Would believe you could do a belter too!
Love this 🙌🏽😄
Looks really yummmmmy!
That song by Eminem Without me kept playing in my head every time Andy said "round the outside...." LOL "2 trailer park girls go round the outside, round the outside..." 😂😂
Wishing everyone at Andy Cooks a Merry Christmas and have a great start to 2024!!
Three years ago I made Christmas Turkey, then on Boxing Day I was making a turkey risotto with the leftovers when the power went out. Good thing that it doesn't get dark until past 8pm in late December in Australia.
Made my first ever bubble and squeak today after watching this video.
I am happy to hear the word "manky". I originally found it in a Discworld novel.
Anybody else hear Eminem every time Andy reaches for the oil to go ‘round the outside’? 😂
Have a fantastic Christmas and New Year Andy and Team!
Love your work, thank you so much for the terrific content.
No. Not at all. I think of Malcolm McLaren actually. Buffalo Gals
New subscriber so watching all your vids loving them!😊
Merry Christmas Andy.
Yummy 😋 It all looks sooo good 👍
This is so smart
I find the similarities while making rolls, I always keep back up pickled onions, ginger, garlic, veggies, almost everything. Tastes better than average.
Andy you have to go on beat bobby Flay. I will be Upset if I cannot be there live. You and I both know this will be epic