By Kate RintoulMake Food is a local social enterprise that runs community cooking classes in Hastings. Along with teaching practical cooking skills, we also like to build people’s food knowledge exploring themes such as seasonal eating, looking at farming methods, ethics and ways to reduce food waste. Here are two of our most popular festive recipes that are perfect for families who want to take a day out from shopping and spend some time cooking together.

Make Food will be running monthly family cooking classes next spring; if you’re interested in having fun cooking together visit

Love Your Leftovers!
Noodle Soup will warm you up on chilly winter days and is a fantastic way of using up vegetables and leftover turkey or chicken. This is great to make with little ones as they can help with the shredding and also practise some chopping skills, such as using scissors to chop spring onions. The vegetables are just suggestions – feel free to add what you have left over – but sprouts would be great if you can sneak them in!

Serves 4

2 litres chicken or vegetable stock
1 tsp chopped fresh root ginger, peeled and grated
1 garlic clove, minced or finely chopped
1 large carrot, peeled into ribbons
1 large leek, trimmed and finely sliced
300g leftover chicken or turkey, shredded*
150g sweetcorn
200g rice or wheat vermicelli noodles
3–6 mushrooms, thinly sliced
3 spring onion, thinly sliced
4 tsp soy sauce, plus extra for serving
1 red chillis finely sliced

• Pour the stock into a pan, add the ginger and garlic and simmer for 5 minutes.
• Add the carrot and leek and simmer for 3–4 mins before adding the shredded meat.
• After another 3 minutes add the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3–4 mins until the noodles are tender.
• Ladle into two bowls and scatter over the remaining spring onions and chilli shreds, if using. Serve with extra soy sauce for sprinkling.

*If you still want to make this yummy soup but don’t have any leftovers just use 2 boneless, skinless chicken breasts and add to the stock with the garlic and ginger. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins until the chicken is tender. Remove from the pan, then use a couple of forks to shred the meat and follow the rest of the recipe.

Making Edible Christmas gifts with children is a nice activity to get them into the spirit of the season. Many chocolate truffle recipes require a cooling period for the chocolate and cream mixture that can be a pain if you only have a short window for your kitchen to get messy. This simple recipe is great as it can all be made in one sitting, and the finished truffles can be refrigerated to harden up. Older kids could be left to their own devices once the chocolate is melted, and every child will love getting creative with different sprinkles and drizzled chocolate.

Chocolate Truffles

Makes 16–20 truffles

100g plain or milk chocolate
75ml condensed milk
150g Madeira cake crumbs
100g icing sugar

Decorations: cocoa, chopped nuts, chocolate strands, melted chocolate, festive sprinkles or icing sugar, etc.

• Melt the chocolate in a large bowl over a pan of simmering water. Once melted, add the remaining ingredients to the bowl and stir well until combined.
• Roll into walnut-size balls with your hands and pop into the fridge for 10 minutes while you get your decorations ready on plates and saucers.
• Once chilled get creative – roll in cocoa or icing sugar, dip them in melted white chocolate or roll in chocolate strands.
• Return them to the fridge to set and keep in an airtight container for up to 1 week in the fridge.
• You could get even more creative and make a pretty gift box for your truffles or decorate a jar to give them in.

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