Your guide to creating the ultimate festive leftover picky tea

Leftovers are the foundation of an excellent picky tea – and there is no other time of year when we have more delicious odds and ends in the fridge than at Christmas.

In the days that follow Christmas, fridges up and down the country find themselves stuffed with festive leftovers. While it’s reasonable to spend the entire twixmas period lingering around one, snacking directly from its shelves, you could be putting these delicious odds and ends to even better use – transforming them into an amazing festive picky tea.

To create the best spread possible, there are a few things to remember. Firstly, anything goes. Of course, Christmas lunch leftovers are special, but don’t limit yourself to those. Everything from crisps and gherkins to cake and chocolates will likely be hanging around in the cupboards and deserve a place in your sofa picnic.

The other rule is that you only exert minimal effort to put this spread together. This is not a time for spending hours in the kitchen – one of the main virtues of a picky tea is that it’s easy and quick. We’re talking peak convenience here.

Still, there are some easy ways to take your twixmas picky tea up a notch or two – and we’re about to tell you all about them.

Six of the best

Honey mustard pigs in blankets

Mix a tablespoon of honey with a tablespoon of whole grain mustard. Reheat your pigs in blankets, toss in the honey mustard and fix on a cocktail stick with a cornichon. So simple, yet so satisfying.

Brie and cranberry crisps

Top a crisp of your choice (we used a salted, ridge cut crisp) with a rectangle of brie and a dollop of leftover cranberry sauce. Does it get more low effort than that?

Sticky sesame and soy sprouts

Put two tablespoons of soy sauce and two tablespoons of honey in a saucepan and bring to the boil. Let it reduce by a third until it’s sticky, then add your leftover sprouts and toss to coat. Sprinkle with sesame seeds and note the smug grin on your face.

Stilton with pear and honey

Cut your pear into slices lengthways, as thinly as you can. Weave a slice through a cocktail stick and into a cube of stilton. Drizzle the whole thing with honey. Sweet and salty, crisp and creamy.

Ham and mustard pinwheels

Mix 100g of shredded leftover ham with 100g cream cheese and two teaspoons of wholegrain mustard. Spread it onto two tortilla wraps and roll them up. Chill in the fridge for 10 minutes before cutting into pinwheels.

Coronation turkey toast

Mix 200g of leftover shredded turkey with two tablespoons of mayonnaise, one teaspoon of curry powder, one tablespoon of soaked sultanas and one third of a tin of apricots (diced). Season with salt and pepper and press onto toasted sourdough. Sprinkle with coriander and cut into triangles. You can thank us later.

Chefs’ favourites

We’re not the only ones who love to turn our festive leftovers into a picky tea, these experts do the same – and here’s how.

Sprout slaw

Mary Ellen McTague, chef and founder of Eat Well MCR says, “Finely slice leftover sprouts or cabbage and toss in lemon juice or vinegar, olive oil, salt and pepper. Add chilli flakes or hot sauce if you like some heat and add ginger or coriander for aromatics. This is delicious with cold roast meats and cheeses.”

Cheesy potatoes

Jack Stein – chef-director of Rick Stein Restaurants – tells us, “One of my favourite ‘picky’ dishes is achieved by cutting roast potatoes from the day before in half and placing in the oven with cheese on top so it melts all over. Serve with a delicious chutney.”

Cheese and mince pies

Stuart Gillies of Bank House and Number Eight restaurants recommends marrying an unlikely duo. “Mince pies are a similar flavour to Eccles cakes – which are often served with cheddar cheese. So yes, that combo works too!”

Buttered turkey on crackers

“Shred your leftover turkey, mix with leftover gravy, salt, pepper and softened butter and spread on crackers,” says Steve Allen, executive chef at Cote Restaurants.

Christmas pudding chutney

Another suggestion from Allen: “Mix your Christmas pudding with a little cider vinegar and have a Christmas pudding chutney for your cheese!”

Pigs in blanket and brie baguette

“Cut a baguette in half, stuff with pigs in blankets and slices of leftover brie, pop the top back on the and bake until piping hot,” says chef Mark Greenaway of Pivot.

Do you have another suggestion? Tell us about your favourite festive picky tea bits on Instagram and Facebook

Originally published December 2023. Updated December 2024

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