In a bid to be more sustainable, we at the Grove had a chat with our Executive Head Chef, Maarten Geschwindt, who suggests incorporating leftovers into a completely new dish is a great, innovative way that we can reduce food waste and our impact on the environment. So, in light of the festive season, he has shared three recipes that are all completely delicious and waste-free!

“Christmas is a fantastic time of year, a time of celebration, when loved ones reunite in what is a unique and opulent occasion. However, nothing should ever go to waste. When I was a Commis chef, my Head chef once told me that “the only thing that should ever go in the garbage is chefs that waste”. It’s quite amazing that really everything can be utilized in some way. It’s crazy to think that if global food wastage was used more responsibly, we could feed all of the starving people across our planet. The great thing is that we can all play our part.”   

1. Christmas Pudding & Chocolate truffles

Easy to make and very indulgent…


  • 85ml whipping cream
  • 250g 64% Chocolate
  • 80g leftover Christmas pudding chopped into small pieces
  • 100g Cocoa powder
  • 100g melted chocolate for coating


  1. Bring the cream to the boil and remove from the heat.
  2. Pour onto the chocolate until completely melted and emulsified.
  3. After the mix is smooth, fold in the Christmas pudding pieces.
  4. Set the mix in the fridge for at 4 hours.
  5. Spoon out the chocolate with a melon baller to form balls.
  6. Dip the chocolate in melted chocolate and then roll in cocoa powder.


2. Roast Turkey Skin butter

Great as a spread for toast or for adding a touch of magic to finish cooked vegetables.


  • 80g Turkey skin
  • 125g Good quality unsalted butter, soft (room temperature)
  • 6g Sea salt


  1. Preheat the oven to 180°C.
  2. Using a small sharp knife, lay the skins skin-side down on a board and scrape off any excess fat and remaining meat.
  3. Lay the skins stretched out flat on a baking sheet and sprinkle with sea salt.
  4. Lay a second sheet of greaseproof paper over the skins then weigh down with another tray. Place in the oven for 12–16 minutes until golden and crisp.
  5. Place one of the skins in a blender and pulse until broken up. Add the butter and the rest of the salt and blend until incorporated.
  6. Store in an airtight container in the fridge.


3. Boxing Day Savoury Strudel

A nice and easy way to use all of the cooked leftovers from Christmas dinner for a Boxing Day treat.
Makes 6 Strudels.


  • 18 sheets of Filo pastry
  • 60g Melted butter at room temperature
  • 160g Turkey leftovers picked from the carcass
  • 60g Pigs in blankets (cut into approx. 1cm chunks)
  • 50g Sprouts (cut into approx. 1cm chunks
  • 40g Parsnips (cut into approx. 1cm chunks)
  • 125g stuffing (blend to get a rough breadcrumb texture)
  • 50g Cranberry sauce
  • 100ml Turkey gravy


  1. Preheat the oven to 180°C.
  2. Place all the ingredients in a mixing bowl and work the mixture by hand until it combines together. Then divide into 6 separate portions.
  3. Lay out 1 sheet of filo pastry and brush with some of the melted butter (keep the remaining filo pastry covered with a clean tea towel to prevent it drying out).
  4. Top with 2 more filo pastry sheets, but only brush the edges of the third pastry sheet with butter.
  5. Spoon the mix along the short edge of the pastry, 1cm in from the edges. Fold the bottom edge over the filling, then tuck in the sides and roll up into a tight, closed cylinder. Repeat to make the remaining strudels.
  6. Place on a baking tray, brush with more melted butter, then bake for 25-30 minutes, until crisp and golden.