After two days of eating turkey, most people want something light and healthy and this simple recipe is great, it is a great economical way to use the leftovers from the Christmas feast.

Look out for Golden Wonders, Kerrs Pinks or British Queens, they are the varieties for roasting. 

This is a delicious vegetable with roast meats, it is easy to prepare and really livens up a plate with its colour.

The secret with a good roast Turkey is not to overcook it. Allow 15 minutes per 1 lb, leave the bird rest for at least 15 minutes when it comes out of the oven before carving. This will ensure that the juices will not run out of the Turkey.

This stuffing is the real deal; it goes so well with chicken, Christmas turkey or even duck. The important thing is to make sure the onions are very soft before you add in the breadcrumbs.

These are very easy to make and can be used for all sorts of things, little bites before dinner with a glass of wine or two, served as a starter with a dipping sauce or as suggested here as a main course with creamy mashed spuds.

You either love them or hate them, but this is a way I think most people will grow to love the humble Brussels sprout.

This dish has been created by Mei Chin for the Theatre of Food at the Electric Picnic 2017 with ingredients from Ardkeen Quality Food Store.