Waste less food

Here’s what we made with the leftovers from this month’s recipe testing

Butterscotch brûlée rice pudding

Scrape any leftover rice pudding from p88 into a shallow, heatproof serving dish. Scatter with light muscovado sugar, then grill or blowtorch until sizzling and just starting to burn. Leave to cool until the sugar crisps up.

Pulled brisket tacos

Season any leftover beef brisket sauce from p28 with cumin, ground coriander and chilli. Reheat any of the leftover beef in the sauce, then pile into tacos or tortillas and top with a squeeze of lime, sliced red onion, grated cheese and any other fillings you like.

Quick hotpot

Slice any leftover lamb from p30. Pack into an ovenproof dish and dampen with vegetable or lamb stock. Scatter over any leftover slices of hasselback potatoes, brush with melted butter and bake at 200C/180C fan/gas 6 for 30 mins until crisp on top and bubbling in the middle.

Hot & sour coconut soup

Roughly chop any leftover green Thai roast chicken from p32. Tip into a saucepan with any leftover gravy and add enough chicken stock to make a soupy consistency. Season with chilli and fish sauce, add some sliced mushrooms and halved cherry tomatoes and simmer gently for 10 mins, then finish with a squeeze of lime and some fresh coriander, if you have any.

Cajun salmon salad

Tip a pouch of ready-cooked rice into a frying pan with any leftover veg and black beans from p24 and cook for 3 mins. Flake in any leftover salmon, season with smoked paprika and heat for 1 min more, then stir through chopped coriander .

Roast celeriac salad

Cut any leftover honey-roast celeriac from p83 into cubes and tip into a bowl with rocket or watercress leaves.

Top with toasted hazelnuts and shaved parmesan and dress with balsamic vinegar and olive oil.