If there's one breakfast that sums up Boxing Day in our house, it's this one. Flaky croissants, a generous layer of leftover ham, melting brie and a spoonful of cranberry sauce to tie it all together.
A good quiche is one of the most useful things you can have in the fridge over the Christmas break. This one uses leftover ham, soft buttery leeks and nutty Gruyère, all set in a silky custard in a crisp shortcrust case.
I'm not going to pretend this one needs much explaining. A ham and cheese toastie is one of life's simple pleasures, and it's never better than when you've got a fridge full of good leftover ham.
There's an incredible versatility to smoked lamb shoulder, and it is probably one of the easiest cuts to master. Once you've cooked it to fall apart perfection, you can use it in main meals, salad, yeeros, you name it!
If you're a first-time user of an offset smoker, it can be a bit daunting. There are a few ways to get one firing depending on the size of the firebox.
Cooking over fire in a camp oven is rustic cooking at its finest. In this recipe we cooked some beautiful braised lamb shanks in a huge camp oven in an amazing red wine sauce.
