USE YOUR LEFTOVERS

Create something new out of what’s left behind from this month’s recipes

Turn the surplus from June’s recipes into new meals

FROM THIS ISSUE Smoky bubble & squeak brunch

Chop any leftover charred cabbage from page 86 and scrunch together with leftover boiled, roasted or mashed potatoes. Fry in a little oil until crisp and serve with an optional topping of smoked salmon or crispy bacon and a poached or

fried egg on top.

Cheese & herb jacket topper

Stir chopped chives, parsley,

mint or basil through any leftover whipped goat’s cheese dip from page 28 and use to top hot jacket potatoes or for dipping new potatoes into.

Simple tomato tarts

Use any leftover tomato, onion & parsley salad from page 86 to top a simple pu pastry tart. Unravel ready-rolled pu pastry, cut into squares or rounds, then top with the salad, leaving a border. Bake at 200C/180C fan/gas 6

for 30 mins.

One-pan fennel & orange baked fish

Spread any leftover fennel salad from page 18 over a small roasting tin or ovenproof frying pan, then top with fillets of your favourite fish – seabass, salmon

or cod would all work well. Drizzle with a little olive oil,

season and bake at 220C/ 200C fan/gas 7 for 10-15 mins until the fish is just

cooked through.