Waste less food

We hate wastage of any kind, so here’s what we made with the leftovers from this issue’s recipe testing

Quick butter chicken biryani

Shred any leftover butter roasted chicken from p94 and tip into a shallow pan with any leftover sauce. Mix with a pouch of cooked basmati rice and reheat until piping hot, stirring regularly. Serve scattered with pomegranate seeds, flaked almonds and chopped mint or coriander, if you like.

Beef stroganoff stew

Reheat any leftover beef stew from p85 and season to taste with smoked paprika. Stir through enough soured cream to make the sauce creamy, then reheat very gently. Serve with buttered tagliatelle or pappardelle and scatter with chopped parsley or chives, if you have any.

Easy cheesy cauliflower gratin

Mix any leftover roasted cauliflower from p84 with crème fraîche, grated cheddar, grated parmesan and a grating of nutmeg, mashing the cauliflower into the crème fraîche a little. Spoon the mixture into a gratin dish, then scatter with more grated cheese and bake at 220C/200C fan/gas 6 until bubbling and golden.

Curried carrot & coconut soup

Simmer chopped carrots in a covering of vegetable stock until just tender, then add any leftover chickpea & coconut dhal from p90. Blitz with a blender, adding more hot stock if the mixture is too thick. To serve, scatter with toasted cumin seeds and a sprinkling of garam masala.

Cheat’s katsu sando

Lightly toast two pieces of thickly sliced white bread, then spread generously with mayonnaise and a splash of brown sauce (or tonkatsu sauce, if you have any). Sandwich some finely shredded white or red cabbage and any reheated leftover katsu from p42 between the two slices of toast. Press down lightly, then cut in half and enjoy.