Waste less food

We hate food waste, so here’s what we created with the leftovers from this issue’s recipe testing

Macancini

Turn any cold, leftover mac and cheese from p98 into a whole new party snack by rolling walnut-sized portions into balls. Coat the balls methodically in plain flour, beaten eggs, then breadcrumbs, and deep fry at 180C, or shallow fry in a decent layer of oil, or drizzle with oil and bake in a hot oven until crispy. Serve with a tomato chutney.

Indian fishcakes

Use your hands or a masher to crush together leftover traybaked salmon with sag aloo potatoes from p64. Shape into cakes and pan-fry or bake until crisp to reheat. Top with a poached or fried eggs.

Christmas dinner pie

Chunk any leftover turkey from p38 and mix with any leftover vegetables and gravy from p38-9 and some grainy mustard. Tip into a pie dish, top with a sheet of ready-rolled puff pastry, brush with egg and bake for 30 mins at 220C/200C fan/gas 6 until puffed up and golden. Serve the reheated roasties and parsnips from p38 alongside it.

Grilled gammon & pineapple

Go fantastically retro and brush thick slices of leftover ham from p22 with oil, griddle until char-marked and heated through, then serve with griddled pineapple rings from a can, oven chips and peas.

Warm lentil, broccoli & watercress salad

Dress leftover lentils and broccoli from Tom Kerridge’s recipe on p92 with some olive oil, red wine vinegar and French mustard. Mix in watercress and, if there’s any duck left, shred that through as well.