Christmas veg leftovers can be a bit of a drag, but we’re fairly certain even the most adamant Brussels sprout-phobe will enjoy them in this seasonal version of kottu roti - a hugely popular Sri Lankan street food of chopped up roti stir-fried with vegetables, eggs and lots of fragrant spices. You can use pretty much any mix of boiled or roast veg you have left from the Christmas dinner, or use raw veg and stir-fry for any extra 5 minutes before adding the chapati and egg.  

BOXING DAY KOTTU ROTI BLEND (1 portion = 1 ½ tbsp): cumin, coriander, turmeric, tamarind (tamarind and cornstarch), amchur, MUSTARD, paprika, cinnamon, curry leaf, coriander leaf, chilli, fenugreek leaf, black pepper, fenugreek, black cardamon, Kashmiri chilli, ginger, green cardamon, cloves, nigella, star anise

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Boxing Day Kottu Roti Recipe:

You Need:

• 500g mixed veg leftovers (anything from potatoes, carrots, Brussels sprouts etc will work fine!) or use raw veg - cut into small bite-size pieces
• 200g leftover shredded turkey or chicken or use paneer for a veg version - shredded or cut into small bite-size pieces
• 1 red onion - thinly sliced
• 2 cloves of garlic - roughly chopped
• Fresh ginger - roughly chopped to make 1 tbsp
• 10g bunch of coriander - roughly chopped
• 1 lime
• 4 eggs (any size) - beaten
• 2 tbsp soy sauce (any type)
• 1 tbsp sugar
• 2 chapatis, pitta breads or tortilla wraps - cut into bite-size pieces
• Chutney and salad to serve

Method:

• Blend ½ of the onion with the garlic, ginger, soy sauce, sugar, 75ml water, BOXING DAY KOTTU ROTI BLEND and ½ tsp salt to a coarse paste (adding an extra splash of water if necessary)
• Fry the paste in 3 tbsp oil, stirring regularly, for 10 minutes or until beginning to brown and stick to the bottom of the pan
• Add the shredded meat, leftover veg and remaining onion then stir-fry for 10 minutes or until the onion is soft and translucent and any liquid has evaporated
• Add the chapati pieces and cook for 30 seconds to warm through, then add the egg and stir-fry for 3 minutes or until the egg is scrambled
• Squeeze in the juice of ½ the lime then sprinkle over the coriander, and serve with chutney and the remaining ½ lime to squeeze over at the table