COOKED VEGETABLE LEFTOVERS

HOW TO STORE THEM

Storage is important when it comes to maximising the life of leftover cooked vegetables. Use individual airtight containers to minimise spoilage and transference of odour and flavour. Keep in the top half of the fridge alongside other cooked or ready-to-eat foods. Once cooked, most vegetables can be frozen very successfully too.

HOW TO TRANSFORM THEM

➤ Many of us look forward to a Boxing Day fry-up – I like to throw any remaining braised red cabbage, stuffing and pigs-inblankets in with the roasties and cook low and slow until crunchy on the base before topping with crispy-edge fried eggs.

➤ Unless you’re a sprout superfan, I’d suggest spreading the leftovers far and wide, adding a sprinkle here and there rather than trying to eat them all in one go. Shred first then try folding them into mac and cheese before baking; add to a fiery noodle stir fry; or mix with crispy bacon and soft cheese before stuffing into jacket potatoes.

➤ Roast parsnips, carrots and potatoes are all natural contenders for mashing together to make a creamy topping for a pie, hash browns or for mixing with batter to make pancakes or waffles. Root vegetables also take brilliantly to spicing for soups and easy vegetable curries, like this one.

ROAST POTATO AND PEA CURRY

METHOD

➤ Fry a sliced red onion, two sliced garlic cloves and a sliced red chilli or two until softened; you can add a grated fingertip of ginger, some curry leaves or a sprinkle of whole spices such as cracked cardamom pods or a sprinkle of cumin or mustard seeds, if you wish.

➤ Stir in one to two tbsp of curry or spice paste then add 500g of leftover roast potatoes, half a tin of chopped tomatoes and 200ml of water.

➤ Simmer for 10 minutes or so then add 200g of peas and check the seasoning. Scatter with coriander leaves and serve with basmati rice and lemon wedges.

➤ Serves two.