love your leftovers

Simple recipes, classic ingredients, new flavours! Time to get cooking

Chestnut dip

Whizz together a 180g vacuum pack of cooked whole chestnuts, the juice of 1 lemon, 1 tbsp of tahini, 2 garlic cloves, 40ml of olive oil and enough hot water to create a thick, silky dip. Season to taste. Put in a bowl and serve with crudités. If you want to make this with fresh chestnuts, roast 360g-400g of chestnuts, which should give you the equivalent amount once shelled.

Beetroot and blueberry smoothie

Bring a small pan of water to the boil. Peel and chop a beetroot into chunks and put into a colander. Put the colander over the water, reduce to a simmer and cover, steaming for 20 mins or until very tender. Leave to cool. Add to a blender with 100g of frozen blueberries, 10g of peeled and chopped ginger and the juice of 1 orange, topping up with just enough water to blend until smooth.

Spiced pear and pomegranate bircher

Mix 200g of porridge oats, 400ml of oat milk, 1 tsp of vanilla extract and a ¼ tsp of ground cinnamon in a large bowl and stir. Cover and chill overnight. When ready to eat, coarsely grate two peeled and cored pears into the oats. Stir in 150g of dairy-free yogurt.

Spoon into bowls, scatter with 40g of pomegranate seeds, 40g of chopped pecans and drizzle with runny honey.

Carrot, orange and cumin soup

Heat 1 tbsp of olive oil in a large pan and add 1 roughly chopped onion and two minced garlic cloves, frying over a medium-low heat for 6-8 mins or until softened. Add ½ tsp of ground cumin and continue to cook for a further minute. Add 700g of peeled and chopped carrots and 1 litre of vegetable stock, and bring to a gentle boil. Lower the heat and gently simmer for 20-25 mins or until the carrots are tender. Use a stick blender to whizz until smooth – if it’s too smooth, add a splash more water. Stir in 100ml of freshly squeezed orange juice. Season to taste, divide among bowls and top with a dollop of yogurt and toasted cumin seeds.