Okay I’m sorry if I’m skipping you guys to the end, mentally. But bread sauce. It’s a funny thing, isn’t it?
I didn’t eat bread sauce until I was 23. My dad is a Yorkshireman, and we never, ever, ate turkey for Christmas. So I learnt these traditions via my ex and his family who love their turkey, their bread sauce and cranberry sauce.
The name of it just sounded so gross – sauce made out of bread?! But like Yorkshire puddings (served before the main roast, alone with only a pool of rich gravy, thank you very much) or a plate of thickly sliced bread placed in the middle of the table, bread sauce is a thrifty and delicious way to stretch expensive meat further.
But chucking it?! No way! If something is just, almost just, bread and milk – well, there’s loads we can do.
I made these fritters for breakfast one morning. I said “Would you like a fritter?” “Hmmmmm, K” (she’s 13). I stood at the cooker, cooking more. She sat and ate, just a foot away from me. “IS THIS A SPROUT, MOTHER?” “Well, it’s Christmas leftovers babes”. Reader, she ate the sprout. And the sprout was good.
May I suggest that, when you’re clearing the table after Christmas dinner and you’re looking at the bread sauce, please please don’t just scrape it into the bin. Wheat and milk are resource heavy to farm, so please don’t think that they’re nothing it’s just a small thing. It’s not you know it’s not. Squish all of those bits and scrapings into one happy fritter and trick *all* the haters into loving the leftover.
Leftover bread sauce fritters
Around 100 grams leftover bread sauce
Enough milk to take it to 300ml ml
Around 150 grams of leftover sprouts, carrots, ham, turkey – little bity pieces
225g plain flour
2 1/2 teaspoons baking powder
1 teaspoon sugar
30g unsalted butter + more for frying
Turn oven to 100C
Mix flour, baking powder, salt and sugar together in a bowl
Melt the 30g of butter in the microwave or on the hob and set aside
Shred/finely chop the meat and veg leftovers
Add leftover bread sauce to jug and loosen with a little milk so there’s no lumps
Top with milk until you have 300ml
Crack the eggs in and whisk until fully mixed
If you’re using a big jug, add the flour mixture straight in and beat until smooth
If you don’t have a massive measuring jug, pour the liquid into the bowl and beat until there are no lumps remaining
Stir through your leftover veg and/or meat
Stir the melted butter through
** Put frying pan on the hob and add a pinch of butter – sort of 2 peas worth
Put the heat to medium hot
When the butter sizzles, pick the pan up and swirl it around so the butter is all over the bottom
Pour the batter on – enough so the fritter is about 6-7cm across (I can only cook 3 a time in my large pan)
Turn the heat to medium
The fritters are ready to turn when little bubbles appear on the surface
TIP: I loosen the fritters away from the surface of the pan as they cook, which makes them much easier to turn and less likely to catch
Using your flipper, flip them!
Mine are rarely perfect circles, so don’t worry about that
Cook for about a minute. They’re done when they are golden on the bottom
Place in the oven-proof dish, pop in the oven and start from **, until you have used all of your mixture
Serve with a little pat of butter and, of course, an egg on top
Store in a lidded container in the fridge. Use as soon as possible for the best taste, but they keep okay for up to 3 days
Reheating: if there’s meat in there, I wouldn’t reheat. If veggie, go for it.
Got a question? Ingredient you need help with? Get in touch: