And then there were the crumbs. If I am honest, I love this moment as much, if not more, than the Christmas Day feast itself. The bits left behind. The ragged lumps of cold roast bird pulled from the bones; the last caramelised parsnip prized from the roasting tin; a tiny helping of cold roast potatoes to wolf from the fridge at midnight.You can use up leftover brussels sprouts (there is almost bound to be some) by adding them to a potato fry-up – like bubble and squeak – but this is something worth making from scratch, too: soft mash, chopped cabbage or rainbow chard, made into rough patties or mounds and fried until crisp. I banish any hint of “leftovers” with an accompanying vivid green sauce, made with basil, capers and lemon.There are still cake crumbs in the biscuit tin, the odd raisin and lump of icing with a bottle brush tree attached, but another cake is needed to get us to New Year. So I make a ginger cake, freckle the mixture with prunes and candied peel and stir in the fina...
