USE UP YOUR LEFTOVERS
Here’s what we’ve made from this month’s test kitchen leftovers
1 Roast beef tagliata
Finely slice any leftover roast sirloin from p24 and lay on a platter. Scatter over rocket leaves and parmesan shavings, drizzle with olive oil and squeeze over lemon juice. Scatter over some sea salt and serve.
2 Ham & cauliflower cheese rarebit
Shred any leftover ham from p28 and mix it with any leftover cauliflower cheese and some mustard. Pile onto a slice of toast, top with extra grated cheese and grill until bubbling and golden.
3 Chicken & roast garlic aïoli dressing
Squeeze the garlic from p32 from its skin and mash to a paste. Mix with mayonnaise and some lemon juice. Use for drizzling over any leftover roast chicken.
4 Spring vegetable frittata
Tip any leftover vegetables and pan juices from p32 into a bowl and mix with beaten eggs. Heat some olive oil in an ovenproof frying pan and cook the mixture until the sides have set. Grill until cooked through, then turn out onto a board and cut into wedges.
5 Leftover lamb gyros
Finely slice any leftover lamb from p86 and reheat in a low oven. Warm some pitta breads. Stu the pitta breads with the lamb, finely sliced tomatoes, red onion and tzatziki.
6 Cheese & potato pasties
Roll out some shortcrust pastry and cut into saucersized rounds. Spoon leftover béarnaise dauphinoise from p24 into the middle of each. Brush the edges with beaten egg and fold to close. Brush with more egg and bake at 180C/ 160C fan/gas 4 for 40 mins.
7 Mushroom pâté
Blitz leftover mushrooms from p142 in a food processor with a garlicflavoured soft cheese to make a paste, then spread on toast, melt over steaks or stir through cream sauces.
8 Anchovy alfredo pasta
Gently reheat any leftover anchovy cream from p86 in a large pan, then toss through some cooked fettuccini, tagliatelle or spaghetti with a handful of grated parmesan. Loosen with a bit of the pasta cooking water, if needed, and serve.
9 Cheat’s chicken tinga
Shred any leftover BBQ chicken from p78 and mix with chipotle paste and chopped tomato, red onion and coriander. Stu into tacos or serve over nachos.
&
NEXT MONTH New ways to make your kitchen greener