BBC Good Food Magazine

USE THE LEFTOVERS

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O MERGUEZ SAUSAGES

Chop any leftover sausage and scatter over homemade pizza or add to a spicy tomato pasta sauce. They’re also great for cooking on a barbecue and simply eating for lunch or brunch in leftover baps.

O HARISSA BAKED BEANS

For pepped-up baked beans, fry

1 chopped onion in 2 tbsp olive oil for 10 mins until golden and caramelise­d. Add

1 crushed garlic clove and fry for another minute. Stir through a 400g can of cannellini

beans, drained, a 400g can chopped tomatoes, 1 tsp

sugar and 3 tbsp of the

harissa ketchup. Simmer for 10 mins, then season and serve on chunky slices of buttered toast or alongside a cooked breakfast.

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