# Winter Ragu **Chef:** Shalini **Cookbook:** Jamie Oliver's Christmas Cookbook **Potluck Date:** December 20, 2025 --- ## Recipe ragus, to autumn mushrooms or chunks of roasted winter squash.   Jamie Oliver’s Christmas Cookbook THAI GREEN CURRY ROASTED SQUASH, LEFTOVER GREENS, TOFU & PEANUTS The first time I ever had Thai green curry I was sixteen years old and it blew my mind! This green curry paste is so quick to make, yet the flavours are really complex, refreshing and delicious. With Christmas leftovers, it’s a dream. Boom. SERVES 81 HOUR 15 MINUTES 1 butternut squash (1.2kg) groundnut oil 2 x 400g tins of light coconut milk 400g leftover cooked greens, such as Brussels sprouts, Brussels tops, kale, cabbage, broccoli 350g firm silken tofu 75g unsalted peanuts sesame oil 1 fresh red chilli 2 limes CURRY PASTE 1 teaspoon cumin seeds 2 cloves of garlic 2 shallots 5cm piece of ginger 4 kaffir lime leaves 2 tablespoons fish sauce 4 fresh green chillies 2 tablespoons desiccated coconut 1 bunch of fresh coriander (30g) 1 stick of lemongrass 1 lime Preheat the oven to 180ºC/350ºF/gas 4. Wash the squash, carefully cut it in half lengthways and remove the seeds, then cut into wedges. In a roasting tray, toss with 1 tablespoon of groundnut oil and a pinch of sea salt and black pepper, then roast for around 1 hour, or until tender and golden. For the paste, toast the cumin seeds in a dry frying pan for 2 minutes, then tip into a food processor. Peel, roughly chop and add the garlic, shallots and ginger, along with the kaffir lime leaves, 2 tablespoons of groundnut oil, the fish sauce, chillies (pull off the stalks), coconut and most of the coriander (stalks and all). Bash the lemongrass, remove and discard the outer layer, then snap into the processor, squeeze in the lime juice and blitz into a paste, scraping down the sides halfway. Put 1 tablespoon of groundnut oil into a large casserole pan on a medium heat with the curry paste and fry for 5 minutes to get the flavours going, stirring regularly. Tip in the coconut milk and half a tin’s worth of water, then simmer and thicken on a low heat for 5 minutes. Stir in the roasted squash, roughly chop and add the leftover greens and leave to tick away on the lowest heat, then taste and season to perfection. Meanwhile, cube the tofu and fry in a pan on a medium-high heat with 1 tablespoon of groundnut oil for 2 minutes, or until golden. Crush the peanuts in a pestle and mortar and toast in the tofu pan until lightly golden. Serve the curry topped with the golden tofu and peanuts, drizzled with a little sesame oil. Slice the chilli and sprinkle over with the reserved coriander leaves. Serve with lime wedges, for squeezing over. Great with sticky rice. MIX IT UP Veggies win in this beautiful recipe, but, of course, if you wanted to tear in some leftover cooked turkey or chicken meat, that would work a treat, too.   Jamie Oliver’s Christmas Cookbook TURKEY PIE SWEET CREAMY LEEKS, SMOKY BACON & CHESTNUT PUFF PASTRY This amazingly comforting pie has to be one of my favourite ways, and one of the easiest, to use up leftover turkey and stuffing. The simple addition of crumbled chestnuts to the puff pastry means it’s a total game-changer. SERVES 82 HOURS 4 rashers of smoked streaky bacon 25g unsalted butter olive oil ½ a bunch of fresh thyme (15g) 1.5kg leeks 500g leftover cooked turkey meat optional: leftover stuffing 2 heaped tablespoons plain flour, plus extra for dusting 1 litre turkey, chicken or veg stock 2 tablespoons crème fraîche optional: leftover turkey gravy ½ x 500g packet of all-butter puff pastry (cold) 6 vac-packed chestnuts 1 large egg Preheat the oven to 200ºC/400ºF/gas 6. Chop the bacon and place in a large pan on a medium heat with the butter and 1 tablespoon of oil. Strip in the thyme leaves and fry for 5 minutes while you wash, trim and finely slice the leeks (it seems like a lot, but they’ll cook down nicely). Toss the leeks into the pan with a good pinch of sea salt and black pepper, then cover and cook gently on a low heat for 40 minutes, or until soft and sweet, stirring regularly. Tear up the turkey meat and stir it into the leeks, adding some stuffing too, if you’ve got it. Stir in the flour, followed by the stock and crème fraîche – any leftover turkey gravy will add great bonus flavour here, too. Simmer gently for 20 minutes, then taste, season to perfection and turn the heat off. Quickly pour the mixture through a sieve over another large empty pan so most of the awesome gravy drips into the pan, then tip the filling into a 26cm pie dish – you want your filling to still be a little bit saucy, so don’t drain it completely. Roll out the pastry, crumble the chestnuts over one half of it, then fold the other half over and roll out again, crushing the chestnuts into it. Brush the edges of your pie dish with beaten egg, then loosely roll the pastry around your rolling pin and unroll it over the pie dish. Trim off any excess, then pinch and crimp the edges to seal. Brush the top with beaten egg, and don’t worry if the pastry tears, just use any pastry trimmings to patch up the cracks. You can also cut out little shapes to decorate the top of the pie, sticking them down with eggwash, however you like. Bake for 30 minutes, or until the pastry is puffed up and golden. Reheat your gravy to serve on the side, reducing it, if needed, and everyone’s happy! Good with steamed greens and peas.   Jamie Oliver’s Christmas Cookbook TURKEY FALAFEL SHREDDED CABBAGE, PICKLED RED ONION & CHILLIES, HOUMOUS & WRAPS I love this dish because the flavours couldn’t be more different from traditional Christmas dinner. It makes a brilliant brunch or lunch, and with the bright colours and soft and crunchy textures it will add a bit of freshness to your table. SERVES 435 MINUTES 3 red onions olive oil 1 x 400g tin of chickpeas 300g leftover cooked turkey meat 1 fresh green chilli ½ a bunch of fresh coriander (15g) 1 level teaspoon ground turmeric 1 level teaspoon smoked paprika 50g feta cheese 1 heaped teaspoon cumin seeds extra virgin olive oil 2 lemons ½ a red cabbage (500g) 1 pinch of ground cloves ½ a bunch of mixed fresh flat-leaf parsley and chervil (15g) ½ a tub of quality shop-bought houmous 4 wholewheat wraps 4 pickled chillies Peel and finely chop 1 onion and place in a pan on a medium-low heat with 1 tablespoon of olive oil. Fry for 15 minutes, stirring occasionally. Meanwhile, drain the chickpeas and put them into a bowl, mashing half with a potato masher, then finely chop and add the turkey. Finely chop the chilli and the top leafy half of the coriander and add to the bowl with the turmeric and paprika. Crumble in the feta, add the cooked onions and mix well. Divide into eight equal-sized pieces, then shape and squash together into patties. Place on a tray, sprinkle over and evenly pat on the cumin seeds, then place in the fridge to firm up. Meanwhile, peel and finely slice the remaining onions. Either dry fry or griddle them on a medium heat to reduce the raw edge, then scrunch with 1 tablespoon of extra virgin olive oil and the juice of half a lemon in a little bowl to make them a vibrant pink. Trim and finely shred the cabbage, then toss with the cloves, a good pinch of sea salt, 1 tablespoon of extra virgin olive oil, the juice of half a lemon and a few torn parsley and chervil leaves. Loosen the houmous with the juice of half a lemon and a little water to give you a nice drizzling consistency. Drizzle the falafel with a little olive oil. Place a large non-stick frying pan on a medium-high heat and cook them for 3 to 4 minutes on each side, or until golden and cooked through. Lightly warm the wraps through for a few seconds, then lay out, sprinkle over some cabbage and pickled onion and divide your falafel on top, busting them open and drizzling them with houmous. Squeeze over the remaining lemon juice, pick over the remaining herb leaves, add a pickled chilli to each wrap, then grab, roll up and enjoy!   Jamie Oliver’s Christmas Cookbook KEDGEREE SMOKED HADDOCK, WI --- *Downloaded from BCBCBath Cookbook Club* *https://bcbcbath.com*