DINNER TODAY, LUNCH TOMORROW!

Stretch your dollar further by transforming nightly leftovers into a delicious new meal

LAMB KOFTA CURRY

SERVES 4 PREP 20 MINS COOK 25 MINS

• 1kg lamb mince

• ½ cup korma paste

• ¼ cup chopped parsley, plus extra to serve

• 1 tbsp ground cumin

• 2 garlic cloves, crushed

• 1 tbsp vegetable oil

• 1 red capsicum, seeded, thinly sliced • 400g Napoletana sauce • 300ml tub thickened cream • steamed basmati rice, pappadums, to serve

1 In a bowl combine mince, 2 tbsp korma paste, parsley, cumin and garlic. Mix well. Using 2 tbsp of mixture, roll into large balls and arrange on a tray.

2 In a wok or large frying pan, heat oil on high. Cook meatballs, in 2 batches, 6-8 mins each, tossing, until browned and cooked through. Set aside and reserve 12 meatballs for lunch.

3 In same pan, cook remaining korma paste 30 secs. Return meatballs to pan with capsicum, Napoletana sauce and cream. Bring to boil, reduce heat to medium, simmer 4-5 mins until reduced slightly.

4 Serve curry with steamed basmati rice and pappadums. Top with extra parsley.

• 1kg firm white fish fillets • 2 tbsp red curry paste • 6 potatoes, thinly sliced • 2 tomatoes, thinly sliced • 1 onion, thinly sliced

• 2 tbsp vegetable oil • 270ml can coconut milk • 2 tbsp lime juice

• 2 tsp caster sugar

• 2 tsp fish sauce

• 1 bunch broccolini, steamed DRESSING

• ½ bunch coriander, roughly chopped

• Finely grated zest, juice 1 lemon • 1 tbsp peanut oil

• 1 tbsp fish sauce

• ½ tsp chilli flakes

1 Preheat oven to 180°C.

2 Coat fish with curry paste and place on a plate. Chill, covered, 30 mins.

3 Meanwhile, in a baking dish, toss potatoes, tomatoes and onions with oil. Bake, covered with foil, 45-50 mins, until potatoes are tender. Increase oven to 200°C.

4 Combine coconut milk, juice, sugar and fish sauce. Arrange fish on potato mixture. Pour milk mixture over. Bake, uncovered, 12-15 mins until fish is cooked through.

5 DRESSING In a food processor, pulse all ingredients until smooth.

6 Serve fish and vegies (reserve one-quarter fish and 1 cup potato mixture) drizzled with dressing and accompanied with broccolini.

• 1kg pork mince

• ½ cup char siu sauce

• ½ cup chopped coriander leaves • 4 green onions, finely chopped • 2 tbsp fish sauce

• 2 garlic cloves, crushed

• 2cm fresh ginger, peeled, grated • ¼ tsp ground white pepper • steamed broccolini, sugar snaps, snow peas, to serve

1 Preheat oven to 200°C. Lightly grease a 10 x 20cm loaf pan and line with baking paper, extending paper 10cm (this helps remove meatloaf from pan after cooking).

2 In a bowl, combine mince and half the char siu sauce, coriander, onion, fish sauce, garlic, ginger and pepper. Press into pan.

3 In a small microwave-safe bowl, heat remaining char siu sauce on Medium in 15-second bursts until warmed. Brush meatloaf with sauce. Bake 35-40 mins until cooked when tested. Set aside 10 mins before removing from pan.

4 Reserve one-third meatloaf for lunch. Serve remaining meatloaf with steamed broccolini, sugar snaps and snow peas.