BBC Good Food Magazine
USE YOUR LEFTOVERS
Discover how to make our recipes stretch further, plus tips for seasonal cookery
Make the most of what’s left from this month’s recipes, and other extras you have
FROM THIS ISSUE Speedy smoked salmon quiche
Whisk any leftover smoked salmon pâté from p24 through an egg and cream mixture with some extra chopped dill and a good pinch of seasoning, before pouring it into a shortcrust pastry case
and baking until just set.
Make a quick, punchy pasta supper by stirring any leftover chimichurri-style sauce from p56 through cooked pasta. Finish with a grating of parmesan and
a drizzle of olive oil.
Tear up any leftover simit poğaça buns from p111, drizzle with olive oil, bake until crisp, then toss through chopped tomatoes, cucumber and parsley leaves. Dress with more olive oil and
You’ll be left with some sauerkraut from the pastramistyle steak recipe on p80. Turn it into a quick, super-easy slaw by adding some coarsely grated carrot and dressing with cider vinegar
and some mayonnaise.
Turn any leftover duck legs and
beans from p82 into a rustic French broth by shredding the meat off the bone and reheating it with the beans, some stock and some shredded cabbage or greens. Simmer until the greens have
wilted and serve.