Ingredients:
 Leftover cooked chicken (chopped up on the bone)
1 small packet of rice noodles
2 litres of water
1 chicken stock cube
1 small onion, diced
1 heaped tsp of garlic puree
2 chopped red chillies
1 large piece of ginger - grated
4 sticks celery - shredded
1 large carrot - shredded
Fish Sauce to taste (3 tsp)
Chilli sauce to taste (1 tsp)
Squeeze of lime juice
1 tbsp sesame oil
Method:
Heat oil in a large soup pot and stir fry onion. Do not brown.
Add chicken and stir-fry for a few minutes.
Cover with water and add chicken stock cube.
Allow to simmer for 10 minutes then add noodles and simmer until tender, then add all the other ingredients. Bring to the boil.
Serve.
 This is a seasonal Scottish recipe that is simple to make and can be stored and eaten as an accompaniment to meats or fish dishes.
Red cabbage is excellent shredded and eaten raw in salads, however if you are cooking it then steaming or stir-frying should be opted for. In its raw state, cabbage contains iron, calcium, and potassium. Being high in vitamin C, vitamins B1, B2, and B3 it puts you well on your way to achieving the recommended daily vitamin allowance.
Ingredients:
1 red cabbage
½ bottle red wine
zest & juice 1 orange
150g red currant jelly
100g brown sugar
Slice cabbage as thinly as you can and then place in a container and put in the fridge.
Method:
Mix the remainder of the ingredients together and pour over the cabbage which has been chilling in the fridge.
Cover the container and place back in the fridge.
Turn the cabbage over as much as you can over the next 48 hours, then place in a pan that has an ovenproof lid.
Bring to the boil on the stove and then place in a medium heat oven for 20 minutes.
Take out and serve
 Ingredients: Makes 12
3 Baby Sprouts
1.5 tbsp Baby Sprouts#
1.5 tbsp Milk
pinch Nutmeg
Butter
1 Slice Pancetta
12 Croustades (savoury pastry cases)
75g Turkey Breast
3tbsp Gravy
Method:
Boil the brussell sprouts for 7-8 minutes
Drain and refresh in cold water and cut each one into 4 pieces
Make the bread sauce by soaking the crumbs in the milk for 5 minutes
Add the nutmeg, seasoning and the butter to make a spoonable consistency
Stir well and remove from the heat to cool
Cook the Pancetta under the grill until crisp
Cut into 12 pieces
Heat the oven to 375F/190C/Gas 5
Fill the croustades with a piece of turkey, brussell sprout and Pancetta
Spoon on the bread sauce
Place the filled croustades on a baking tray and warm through in the oven for 5-8 minutes
Heat the gravy in a saucepan and spoon over the croustades before serving
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