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The Devilled Egg serves up hangover cures using Christmas leftovers

Amy Brice

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Helping home cooks to minimise food waste this Christmas and cure those inevitable sore heads, The Devilled Egg is releasing a series of tutorials and recipes designed for the day after the night before, including samosas, sliders and salpicon tacos. Having discovered that its subscribers waste 50% of their festive leftovers, Barbora Ormerod, head chef of the online cookery school, has developed a range of easy-to-follow recipes taking inspiration from around the world.

As well as tips on making use of the whole turkey carcass, subscribers to The Devilled Egg can expect to expand their culinary repertoire over Christmas with tutorials on making brioche- style buns, ready to be filled with pulled turkey and homemade BBQ sauce, cheat puff pastry for vegetable and blue cheese gallette and miso soup with dashi stock for a turkey ramen. With these video tutorials and recipes just a click away, home cooks will be able to reinvigorate that last slice of salmon or cheese, and put those Brussel sprouts and roast potatoes to good use in beautiful dishes that will help soak up the mulled wine and wow any unexpected guests who drop by.

The new leftovers recipes and tutorials are available at www.thedevilledegg.com, with the first blog entry in this series available at www.thedevilledegg.com/journal/4849/.