A hearty way to cook up leftovers from your Christmas dinner, stir up this vibrant dish to enjoy with your family.

4 - 6 people

Prep - 10 minutes
Cook - 5 minutes


For the rice:

- Leftover turkey, sliced or shredded

- Pomegranate seeds from one large pomegranate or 200g of ready prepared seeds

- 100g flaked almonds, lightly toasted

- 100g white basmati rice

- 250g wild rice

- A large handful of shredded or thinly sliced greens or leftover sprouts

For the dressing:

- 3 tbsp olive oil

- 1 tbsp honey

- Juice from 1 orange

- 1 tbsp fennel seeds. toasted and ground

- Seasoning


1 - Place the rice in a large pan and add water so that it comes about 2 cm above the level of the rice and stir. Bring to the boil then simmer gently with the lid on the pan for 10 - 15 minutes. Drain any excess water and fluff up with a fork.

2 - Put a dry frying pan over a low heat. Add the almond flakes and toast for 5 minutes or so unto golden. Remove from the pan, placing in a small bowl to cool.

3 - Tip rice onto a large plate or serving platter. Add the pomegranate seeds and toasted almonds, reserving a tbsp of each.

4 - Add the raw shredded greens ( or lightly steam if preferred ) or if using leftover cooked sprouts, thinly slice these before adding to the dish.

5 - Tear or shred any leftover turkey into bite size pieces and add to the rice. Mix all together.
6 - Make the dressing. In a dry frying pan, toast the fennel seeds for about 5 minutes. Allow to cool then grind in a pestle and mortar or with the back of a spoon.

7 - Add the crushed seeds to a jam jar or bowl, add the other ingredients and shake or stir well until combined.

8 - To serve, drizzle half the dressing over the rice. Scatter the remaining spoonful pomegranate seeds and toasted almonds over the top. Put the remainder of the dressing in a small jug to serve with the rice.


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