Although everyone has their favourite Christmas turkey recipe, there's much more to turkey than the traditional Christmas feast. It's versatile and great value, making it ideal for everyday meals. Here are a few ideas for when you're running low on inspiration.

Turkey joints with chilli and raita

This is really simple, but delicious and quick to make – perfect to throw together after a hard day's work. In a bowl, mix together the juice and zest of 1 lime, 1-2 long red chillies depending on heat, 2 minced cloves of garlic and a good dash of olive oil. Season with salt and pepper, and add turkey drumsticks or thighs that have been slit two or three times to open up the skin. Leave to marinade for around 10-15 minutes, and then grill on a medium heat for around 10 minutes each side, or until the juices have run clear when cut with a knife.

While the joints are cooking, make the raita by grating ½ cucumber and mixing in 300ml plain Greek yoghurt, a good pinch of salt and a few chopped mint and coriander leaves. If it's too thick, a little milk can be stirred in to loosen it up. Serve the turkey and raita with warmed pitta bread and a simple tomato salad.

Turkey and mushroom tart

An even quicker recipe that makes an ideal standby meal. First, dice 3-4 large field mushrooms and fry gently with 25g of butter, 2 minced garlic cloves and plenty of salt and pepper until soft, but not totally cooked. Add a small handful of chopped parsley and 150g leftover roast turkey, mix well and remove from the heat. Next, roll a sheet of ready-made puff pastry into a rectangle, scoring a line an inch or two around the edge. Pile the mixture into the middle and cook at 220°C for around 20 minutes. Serve immediately.

Braised turkey with garlic, paprika and tomatoes

This is great if you like mild spice, but adding a few pinches of dried chilli flakes can also perk things up a little. To make the rub, combine 3tsp paprika, 1tsp salt, 4 chopped garlic cloves and 4tbsp olive oil. Mix well and smear over a mix of skinned turkey drumsticks or thighs.

Lay the turkey in a baking tray, and half 3-4 medium size tomatoes. Rub them with any remaining marinade and lay cut side up among the turkey pieces. Pour in a glass of white wine and a little chicken stock and roast covered at 160°C for an hour. Serve with the pan juices, some new potatoes and steamed French beans.