Cant face another slice of ham? Make a new meal of Christmas leftovers.

Pork and Apple Pita Pockets

Ingredients
40g butter
1 large unpeeled red apple, cut into wedges
1 small red onion, thinly sliced
Salt and pepper, to taste
4 pita pockets
8 large baby cos lettuce leaves, shredded
250g roast pork slices
cup sour cream, to serve
Fresh herbs, to garnish

Method
1 Melt half the butter in a frying pan and add red apple. Cook, uncovered, over a medium heat, turning occasionally, for 5 minutes or until lightly browned. Remove and set aside.

2 Melt remaining butter in same pan. Add onion and cook, uncovered, stirring occasionally, until soft and lightly browned. Season with salt and pepper.

3 Meanwhile, warm pita pockets according to instructions on the packet. Cut each pocket in half.

4 Fill pita pockets with lettuce, pork, caramelised apple and onion. Serve with sour cream and garnish with fresh herbs.

Hint: The mixture can be served on slices of bread or spread over mountain bread and rolled up.

Ingredients
50g butter
2 cloves garlic, crushed
1 small leek, thinly sliced
cup plain flour
2 cups milk
200g (1 cups) roast turkey, cut into 2cm pieces
2 tblsps wholegrain mustard
100g cooked (1 medium raw) sliced carrot
cup frozen peas
100g (1 medium raw) cooked sliced zucchini
Salt and pepper, to taste
300g (3 medium raw) roast potatoes, cut into 2cm pieces
cup grated tasty cheese
Fresh herbs, to garnish

Method
1 Melt butter in a medium saucepan. Add garlic and leek and cook over a medium heat, stirring occasionally, for about 5 minutes or until leek is soft. Add flour and stir over heat until bubbling. Remove pan from heat and gradually stir in milk. Return to heat and stir until mixture boils and thickens.

2 Stir in roast turkey, wholegrain mustard, carrot, peas and zucchini. Season with salt and pepper.

3 Divide mixture between 4 individual ovenproof dishes (1-cup capacity). Top with roast potatoes and sprinkle with cheese.

4 Cook, uncovered, in a moderate oven (180C) for about 25 minutes or until golden and bubbling.

5 Serve the pies garnished with fresh herbs.

Hint: You can substitute your leftover chicken or ham for the roast turkey in this recipe.

Spicy Chicken Noodle Soup

400g packet fresh thick rice noodles
1/4 cup instant Tom Yum soup paste
2cm-piece fresh ginger, cut into thin sticks
1 clove garlic, thinly sliced
4 cups boiling water
3 cups chicken stock
1 1/2 cups shredded roast chicken
1 red capsicum, thinly sliced
2 spring onions, thinly sliced diagonally
1 tblsp fish sauce
100g baby spinach leaves
1/2 cup loosely packed coriander leaves
1 tblsp lime juice
Bean sprouts, to garnish
Extra fresh coriander, to garnish

Method
1. Place noodles in a medium heatproof bowl and cover with boiling water. Stand noodles for 2 minutes and then drain.

2. Meanwhile, heat a medium saucepan. Add paste, ginger and garlic. Cook, stirring, for 2 minutes or until fragrant. Add water, stock, chicken, capsicum and spring onions. Bring to boil. Reduce heat and simmer, covered, for 5 minutes or until chicken is heated through.

3. Stir in fish sauce, spinach, coriander, lime juice and noodles. Cook, uncovered, for 2 minutes until heated through.

4. Serve soup topped with bean sprouts and extra fresh coriander.

Hint: Substitute shredded roast turkey or matchstick-sized pieces of ham for the chicken.