Gary Lee is the executive chef at one of London’s most iconic and sought-after restaurants – The Ivy, on the Covent Garden/Cambridge Circus border. The Chingford native was busy being mediocre in art at school, when some friends suggested he join them in home economics. He finished top of the class and never looked back.
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100g of leftover potatoes 75g of cooked leftover veg
20g of butter
50ml of cooking fat
2 tbsp turkey stock / gravy
1 egg (optional)
1. In a large frying pan, add chopped onions to butter and cooking fat, stirring over a medium to low heat for about 5 minutes. Add the roast potatoes and season.
2. Add the chopped & smashed cooked veg into the same pan and keep up the same heat until roasted and a golden brown colour is obtained (it’s nice when there are little burnt bits at the edges).
3. Add the shredded or chopped turkey and continue to cook. Start to push the edges in so that you begin to obtain a cake shape in the pan.
4. This should now be getting golden brown in colour. Place a large plate over the top of the pan and carefully flip it quickly, turn it over, put back into the pan.
*You should now have something that is neat, golden brown & the smell is delightful. Cook for a further 5 minutes and transfer to a plate, the same way you would do if doing an omelette.
5. I mentioned an egg at the end because (should you choose) it now turns into a ‘turkey hash’ if you fry an egg, be it a duck egg or chicken and lay on top to finish.
6. Warm the leftover gravy and pour a cordon around the edge of the ‘squeak’. Grab your glass, sit down and share – delicious, fun food on boxing day.
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