Fruity mince pies, iced shortbread and festive favourites like leftover toasties and creamy stroganoff – Chef Lisa shows you how easy it is to make tasty recipes at home! Inspired by recipes used in our cafés and The Refectory at the University of Leeds.

Recipes

Rudolph shortbread biscuit
soup and a roll in The Refectory
Refectory mince pie
Turkey and Ham stroganoff
Epic Christmas Toastie

Bake these cute biscuits to give as gifts for family and friends!

Prep: 40 mins Cook: 10 minutes

Easy

Makes 6

Vegetarian

Freezable

 

  • 150g plain flour
  • 100g butter
  • 50g caster sugar
  • Writing icing
  • 6 glace cherries

Equipment
Reindeer face cookie cutter or any large round cutter.

This recipe is a great way of using up any old veggies you may have for a healthy lunchtime snack.

Prep: 5 mins Cook: 40 minutes

Easy

Makes 6

Vegetarian

Freezable

 

  • 1kg /1000g of seasonal root veg – for example: parsnip, carrot, potatoes
  • 2 stock cubes (Vegetable or chicken)
  • 3ltr /3000ml boiling water

Melt-in-the-mouth pastry with sweet fruity mince. Perfect to serve at Christmas or to include in a hamper! 

Prep: 60 mins Cook: 20 -25 minutes

Intermediate

Makes 6

Vegetarian

Freezable

 

  • 150g plain flour
  • 100g butter
  • 50g icing sugar
  • 1 egg yolk
  • zest 1 satsuma
  • 300g good quality mince meat filling
  • Little icing sugar for dusting

This creamy rich Stroganoff is a great way to use up any leftover meat and makes a great meal for all the family.

Prep: 10 mins Cook: 20 minutes

Intermediate

Makes 4

 

  • 50gm butter
  • 1 onion finely diced
  • 400gm sliced mushrooms
  • 2 cloves of crushed garlic
  • 600ml double cream
  • 400gm left-over turkey (strip the meat off the bone)
  • 400gm left over gammon/ham (cut into strips)
  • Cornflour (if required)
  • Half of lemon juice
  • 2 tsp of mustard

The best way to repurpose your Christmas leftovers? Make an ultimate Christmas dinner toastie of course!

Prep: 5 mins Cook: 10 minutes

Easy

Makes 2

 

  • 100g leftover turkey (shredded off the bone)
  • 50g stuffing
  • 4 chucky slices of your chosen bread
  • 40g cranberry sauce
  • 50g leftover roast potatoes
  • 50g brie cheese (or any cheese you prefer)
  • 40g butter

Here at Great Food at Leeds (GFAL), we understand how important it is to support staff, students, and our wider community with access to low-cost food. We want to help ensure that food insecurity is reduced in our community as part of our commitment towards the Sustainable Development Goal of Zero Hunger.

That is why in 2017 we partnered with Too Good To Go, an innovative app and social enterprise that aims to put an end to food waste in the hospitality industry and support food security.

We were one of the first Universities to launch our offer on the app which has gone from strength to strength and now includes some key players across Leeds, such as Caffe Nero, Philpots, Chop’d and Absurd Bird.

It's as easy as... 1 Place an order from a local store via the free app, 2 Make your way to the store at the specified collection time, 3 Enjoy your delicious food and reduce food waste!The  Too Good To Go app is available for The Refectory as well as many of our GFaL cafes. It allows us to help reduce food waste on campus, by providing a platform to show surplus food which is available to students, staff, and the wider community at a third of the usual cost rather than it going to waste.

We are pleased that we have been able to continue offering this service throughout this year, with customers placing an order using the app and collect food from The Refectory between 6.30-6.40pm. The daily offer ranges from salads, sandwiches, jacket potatoes and daily hot specials.

“We are so pleased tocontinue working alongside Too Good To Go on this great initiative. At Leeds, sustainability is at the forefront of what we do, and food waste pays a huge part in this for us as a Catering service. This partnership is a step forward in reducing waste, whilst creating an innovative platform to offer staff and students a way to access quality, healthy food at a truly affordable price.” – Julie Tong, Head of Retail Catering at GFAL

 

 

United Nations Sustainable Development Goals 

We use the United Nations Sustainable Development Goals (SDGs) as a framework to guide our activity. Our work reducing single-use plastic is linked to the following SDGs:

  • Goal 12: Responsible consumption and production
  • Goal 17: Partnerships for the goals

Find out more about our impact on the SDGs.