Place the rice in the pot. Do not rinse the rice. Add 1-2 cups of water and 2-3 cups of chicken stock (or 1 cup of leftover gravy).

Simmer the congee, topping up with water as needed. If using leftover gravy, you will need a little more water as gravy is usually thickened.

While the congee cooks, crumble the leftover roast potatoes into small chunks.

Cook the potato chunks in an air fryer at 180°C until golden and crisp, or in the oven at 190°C until golden and crisp.

Warm the leftover turkey in the oven or microwave, covered in stock or gravy to keep it moist.

Finely chop the spring onions and finely grate the ginger.

Heat the rapeseed oil until hot, then pour it over the chopped spring onions and grated ginger. Season to taste with soy sauce and set aside.

Season the congee to taste with salt, pepper, or soy sauce.

Plate the congee, top with warmed turkey, drizzle spring onion sauce over, add chili crisp, and garnish with crispy potatoes.