THIS MONTH’S LEFTOVERS
We try and waste as little as possible in our test kitchen – here’s what we would do with any leftovers from this month's recipes
Chinese chicken wraps
Reheat any leftover honey and soy chicken thighs from page 37 in a low oven. Finely shred and mix with some hoisin sauce. Steam Chinese pancakes or heat flour tortillas following pack instructions. Shred the chicken, then drizzle over the pan juices and wrap in the pancakes or tortillas with cucumber sticks, shredded spring onions and extra hoisin sauce to drizzle over.
Pulled beef chilli nacho one-pot
Heat oven to 180C/160C fan/ gas 6. Spoon any leftover chilli from page 80 into a shallow gratin dish and cover with a thick layer of tortilla chips. Grate over a good chunk of cheese and bake for 15 mins until the cheese has melted and started to brown. Serve scattered with any other leftover accompaniments from p80-81 or guacamole and soured cream.
Plum French toastie
Spread spoonfuls of plum compote from our recipe on page 84 over slices of white bread or brioche. Top each with a second slice and press together. Whisk together eggs, double cream and golden caster sugar in a shallow dish and carefully dip each side of the sandwiches in the egg and fry in sizzling butter until golden. Serve with crème fraîche.
Cheesy hash baked eggs
Heat oven to 190C/170C fan/ gas 5. Tip any cold cheesy chips from our recipe on page 80 into a bowl and scrunch up or mash. Heat a drizzle of oil in an ovenproof frying pan and fry the potatoes for
4-5 mins until crispy, then make some spaces and crack in as many eggs as you need. Place the pan in the oven for 6-8 mins until the eggs are just set and serve with sliced avocado and chilli sauce.
Smoky aubergine dip
Tip any leftover roast aubergine from our recipe on page 36 into a food processor with crushed garlic and lemon juice and pulse until you get a thick pulp. Season and stir through plain yogurt and chopped coriander or dill and serve with toasted pitta breads or grissini.