It’s that time of year again. You prize-open the fridge door and there, in all its glory, like a cuckoo that leaves no room for anything else, is a mound of cold meat and an assortment of trimmings. The sighs of adoration, still echoing from Christmas Day, are replaced with groans of exasperation as we start to wonder just how many variations of turkey-a-la- . . . can be concocted.
Our advice is very simple; don’t bother. Forget grainy gratins and stringy curries. Go for cold turkey and spend your time conjouring something interesting to liven already over-stretched palates. Or to put it very simply; relish the relish.
It was whilst searching through the pantry for inspiration that we found a few jars of pickled onions that had been made the previous year. The fusion fuse was lit.