Well we love all the post-Christmas cold meat and we always cook a second, smaller turkey a couple of days after Christmas. I also boil up a large piece of unsmoked free-range ham on Boxing Day in a large pan of water with some carrots, onions, celery sticks, herbs and peppercorns. That gives us a lovely lump of meat and a pan of stock ideal for making pea and ham soup next week. The challenge is to vary the accompaniments. We did have a good old salad on Boxing Day with some ruby gem spuds baked in their skins, very nice but a bit too summery. Next day we had Nigella's quick version of dauphinoise (the one in Nigella Bites, with crême fraiche instead of double cream) with some greens. Delicious. Today I reheated some turkey slices in tightly-wrapped foil, along with some stuffing. Meanwhile I sautéed some sliced banana shallots in plenty of salty butter until they were beginning to caramelise. All that went in layers on warm ciabatta rolls (mayo and tommy-k optional, never for me) to be scoffed messily and greedily keeping over the plates. Nirvana. Tomorrow I'll concoct a turkey curry karahi-style with green peppers. For Sunday I'll make a hearty turkey broth with a soffritto, the smaller turkey scraps and the lovely pan of turkey stock I made on Boxing Day. I'll chuck in some tiny soup pasta ten minutes before the end to make it into more of a meal and we'll have some crusty bread with it. I have another bag of small pieces in the freezer, with which I'll make a turkey and pancetta risotto for Mrs Steve and me some time early in the New Year.