Love your leftovers

Make the most out of a glut of seasonal produce with our clever ideas

Pork belly fried rice (serves 2)

Fry 150g of diced left-over cooked pork belly in a little vegetable oil in a frying pan until really crisp. Scoop out onto a plate with a slotted spoon. Add a 250g rice pouch to the pan along with 1 thinly sliced pepper and 1 thinly sliced carrot. Fry for 3-4 mins or until crisping, then push everything to the side of the pan and crack in 2 eggs. Leave to cook for 1 minute, then scramble them. Add in 75g of frozen peas along with the cooked pork and mix. Add 1 tbsp of chiu chow chilli oil, 2 tbsp of soy sauce and 1 tsp of caster sugar, and mix well. Serve topped with thinly sliced spring onion.

Clementine and burrata salad (serves 2)

Peel 2 clementines and then slice them horizontally and arrange on a platter. Tear over 2 balls of burrata and scatter over a 90g bag of rocket. Whisk together 1 tsp of dijon mustard, 1 finely chopped shallot, 2 tbsp of extra-virgin olive oil and 2 tbsp of red wine vinegar. Spoon onto the salad and serve.

Spiced celeriac soup (serves 4)

Fry 1 finely chopped onion, 4 finely chopped garlic cloves and a finely chopped knob of ginger in 75g of butter in a large pan over a medium heat for 10 mins until softened. Add 1 tbsp of cumin seeds, 1 tbsp of black mustard seeds, 1 tsp of dried chilli flakes and cook for 1 min. Add 1 peeled and diced celeriac along with a 400ml tin of coconut milk and 200ml of water. Cook for 20 mins until the celeriac is really soft, then blend with a stick blender until smooth. Season and squeeze in the juice of ½ a lime. Spoon into bowls and scatter over a few coriander leaves.

Sprout spaghetti (serves 2)

Heat 3 tbsp of extra-virgin olive oil in a frying pan over a low-medium heat and fry 3 thinly sliced garlic cloves for 2 mins to gently soften, then add 100g of shredded brussels sprouts. Cook gently for 10 mins until softened. Meanwhile, cook 200g of spaghetti in a pan of salted water until al dente. Use tongs to transfer the spaghetti to the sprout pan along with a little of the pasta cooking water. Add ½ tsp of freshly cracked black pepper and 50g of finely grated parmesan, and toss to combine. Divide between two plates and top with more grated parmesan.