There is only so many times you can go into the fridge and have a wee pick at the carcass and let’s face it, if you bought a great slow reared St Brides of Strathaven Turkey or Kelly Bronze Turkey they are just too good to waste.

I think at this time of year, we need something a bit punchy and tossing some anchovies in with the turkey, some tatties, lemon juice and parsley sure knocks the spots of salad cream or mayo for me.

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It’s so easy, I’m only asking you to boil some spuds, you can leave the skins on to get some fibre in your body too if you want!

So lets kick start the system and get ready for next week’s Ceilidh dancing: you’ll need all the strength you can get.

Have a great Hogmanay, get your dancing shoes on, wear the Tartan with pride and welcome 2013 with a large dram! Well that’s what I’ll be doing, hopefully you may join me. See you next year x


Turkey & anchovie Tattie Hash

Leftover Turkey, chopped

New (waxy) potatoes

Between a half and a whole small can of anchovies, chopped roughly. The amount you will need differs depending on the amount of turkey you have and how much you like anchovies!

Half a clove of garlic, crushed

A few spring onions, 1 small red onion or half a leek, sliced finely

Summer Harvest rapeseed oil

Lemon or lime juice

Fresh  parsley

1 Mix the anchovies with the garlic, one tablespoon of olive oil and a squeeze of lemon/lime

2 Toss this mixture with the turkey and onion and leave to macerate while you boil some new potatoes until tender

3 Slice the potatoes while still warm and toss them immediately with the turkey and some chopped fresh parsley leaves

4 Other possible additions include black olives, capers and sun-dried tomatoes or anything super tasty that you have bought in a fancy jar this week!

5 Serve