This Christmas curry is a real crowd-pleaser, using up not only cranberry sauce (or redcurrant jelly) but also cream or yoghurt. Reminiscent of a tikka masala, you can still chuck in your leftover sprouts and other veg, but you can also pep it up with some chillies and lots of coriander. serves 4-6

• 1 carton Christmas curry blend

• 2 tbsp oil

• 300ml ‘secret sauce’

• 1 tin tomatoes, chopped or blended

• 1-2 tbsp cranberry sauce

• 2 generous tbsp creme fraiche, cream or thick yoghurt

• squeeze lemon or lime juice

• finely chopped fresh chillies (optional)

• 700g chicken or turkey breast cut into bite-sized pieces (either leftovers or raw)

• handful finely chopped coriander

1. Heat the oil in a large pan and gently fry the spices and optional chillies until fragrant.

2. Add the ‘secret sauce’ and tin of tomatoes and bring to the boil.

3. Turn down to a simmer, add 1 tbsp cranberry sauce and cook for about an hour.

4. Add the cream/yoghurt/creme fraiche and cook for a further 10 minutes.

5. Taste the sauce and add more cranberry sauce and some lemon juice if required.

6. Add the meat and simmer until cooked, then stir in the coriander and serve. Add any vegetables at this point too.