Ginny Grant’s Quick Fix, This Weekend and Have You Tried
IF YOU’RE FEEDING A crowd for Christmas but find they don’t eat as much as you’d hoped (and potentially you have given away as much as you can too), then here are a number of ideas to use up the leftovers. (Once you can’t face another ham toasted sandwich, that is – and oddly enough, lashings of hot mustard with ham in ever-so-naughty soft white sandwich bread is something I rarely get sick of.)
But what if there is no crowd to feed, but you’d like something easy and festive to serve two? Venison is always a bit of a treat and here a simple roast is paired with one of my favourite capsicum dishes – a peperonata. The richly flavoured meat is brushed with a paste of black garlic that lends it some savoury, tangy caramel notes.
I seem to do a lot of roasting over summer. Stonefruit, for double duty as dessert or breakfast, is a favourite, as are vegetables – brilliant on the day, but usually even better the next when the dressing has soaked in. The tray bake of salmon here also fits the bill – crisp beans, a spike of preserved lemon and plenty of herbs.
The weekend project is labneh, the Middle Eastern yoghurt cheese that’s infinitely adaptable in sweet and savoury dishes, working across the day from breakfast to dinner.
Recipes & food styling Ginny Grant Photography Aaron McLean Styling Fiona Lascelles