LEFTOVERS
Original recipe p63
Roasted peppers
Avocado
Roast lamb
RED PEPPER PESTO Blitz roasted red peppers with toasted walnuts, Parmesan, sundried tomatoes and thyme leaves; season. Toss through pasta or drizzle over salmon. BREAKFAST BURRITO Wrap hot refried beans in a warm flour tortilla with roasted peppers, baby spinach, Cheddar and scrambled eggs.
VEGAN MAYO Blend avocado, olive oil, lemon juice, crushed garlic and mustard until smooth. Use as a dip, or mix with boiled new potatoes and chopped herbs. NACHOS Layer tortilla chips, feta, sliced avocado and black beans on a baking tray. Bake until golden. Serve with coriander, lime and salsa.
oregano until heated through. Serve in pittas with salad and tzatziki. ZA’ATAR LAMB HOUMOUS Fry chopped roast lamb with olive oil and za’atar. Serve on houmous with pomegranate seeds, toasted pine nuts, mint, parsley and lemon juice.
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RECIPES MYLES WILLIAMSON PHOTOGRAPHY LAUREN MCLEAN FOOD STYLING HANNAH YEADON PROP STYLING JULIE PATMORE
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LAMB GYROS Fry sliced lamb in *olive oil with garlic, chilli flakes and
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make more of it Inventive ideas to help you get the most from your leftovers
Original recipe p57
Chinese leaf
Soured cream
Rhubarb
THAI TURKEY SALAD Mix finely sliced Chinese leaf with fried turkey mince, garlic, chilli, sugar, coriander leaves, lime juice and fish sauce. CHEAT’S RAMEN Stir miso paste into boiling water. Add chopped Chinese leaf and egg noodles; simmer. Top with halved boiled eggs, lardons and spring onion.
RANCH DRESSING Mix soured cream and mayonnaise with lemon juice, crushed garlic, paprika, chives and cayenne. Drizzle over lettuce. RASPBERRY RIPPLE ICE CREAM Whisk a little soured cream with double cream and condensed milk. Loosen raspberry jam with hot water; stir in. Freeze for 4 hours.
sugar. In a roasting dish, bake until tender. Serve with roast pork. NO-BAKE CHEESECAKE Simmer rhubarb, sugar and orange juice; cool. Beat cream, soft cheese and icing sugar; spoon over crushed amaretti in a glass; top with the rhubarb.
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COMPOTE Toss rhubarb *withRHUBARB stem ginger and a little brown
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