FROM THIS ISSUE

Crispy sriracha potatoes

Use any leftover sriracha & lime potato salad (p46) to make roast potatoes – they become extra-crisp as they’re already coated in mayonnaise

and oil. Heat the oven to 220C/200C fan/gas 7, spread the potatoes out over a large

baking tray and roast for 30 mins, tossing occasionally

until golden and crisp.

Coronation rice salad

Turn any leftover one-pot chicken & curry rice (p74) into lunch the next day by chilling it overnight, then dressing with mayonnaise,

extra curry powder and mango chutney, if you like.

Miso garlic bread

Spread any leftover miso butter (p90) over a split baguette, then wrap in foil and bake at 200C/180C fan/ gas 6 for 10 mins until the butter has melted and the

bread is crisp.

Sticky lamb naan

Finely chop any leftover maple & chilli-glazed leg of lamb (p90) and reheat in a frying pan until sticky and caramelised. Scatter the lamb over warmed naans and top with a handful of chopped coriander and extra sliced green chillies, if you like.