BBC Good Food Magazine

USE YOUR LEFTOVERS

Discover how to make our recipes stretch further, plus tips for seasonal cookery

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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.

Chimichurr­i-style pasta

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.

Simit salad

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

lemon juice.

Kraut slaw

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.

Duck garbure

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.

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