Taking Stock of Leftovers - by Andrea Flint

Taking Stock of Leftovers - by Andrea Flint: "There's nothing more impressive to serve up at a big occasion than a large roasted bird, whether a duck, a turkey or a goose. As well as being delicious, a roast of this kind will be a centerpiece of a festive or celebratory meal, giving a real feeling of luxury and extravagence to your guests.

However, once the theatre of carving and the enjoyment of the feast is over, you'll invariably have to deal with a substantial amount of leftovers. Cold cuts with pickles is a favourite, and a real treat for the day after, but by the third or fourth helping this might start to pall, and you may even begin to regret buying such an impressively large bird."