Spicy Roast Chicken Dinner Leftover Recipes

Spicy Bubble & Squeak with Kit's Red Chutney Dipping Sauce

• Using a large mixing bowl, chop your leftover spuds, parsnips, carrots & green veg into a small dice with some finely chopped parsley.
• Crack in one egg, salt & pepper and 1tbsp Kit's Peanut Chutney.
• Mix thoroughly and then add enough plain flour to create a light dough. Create patties & fry, serving with Kit's Red Chutney on the side.

Turkey/Chicken Leftovers

• Using a large frying pan, shred some turkey/chicken, finely slice an onion and finely chop some gherkins. 
• Throw the onion and some butter in a pan and lightly fry for 2 minutes on a high heat.
• Add the cold turkey/chicken and gherkins and then stir in 2tbsp Kit's Peanut Chutney and 3tbsp crème fraîche.
• Stir thorughly, cover and cook on a low heat for 5 minutes.
• Serve with rice or pasta, garnish with any chopped green herbs like parsley. 

Stuffing Provençale

• Slice a peeled onion and crush a clove of garlic. Gently fry in a tablespoon of olive oil in a pan, add a tin of tomatoes, half a jar of Red Chutney and some chopped basil.
• Turn the heat down to a simmer, add the stuffing and heat gently in the pan.
• Add salt & pepper to taste, and if you really want to jazz it up, add a couple of tablespoons of crème fraîche. Serve when warmed through either with rice or pasta.