LEFTOVERS Original recipe p56
Fresh sardines
Limes
Paneer
FISH PÂTÉ Roast sardine fillets until cooked. Mash with diced shallots, chives, garlic, cayenne pepper, olive oil and lemon juice. ARTICHOKE SALAD Fry sardine fillets until crisp. Mix together sliced, jarred artichokes, cannellini beans, chopped parsley and lemon zest. Serve with the fish.
FROZEN MARGARITAS Mix 4 parts tequila, 4 parts sugar syrup, 2 parts triple sec and 2 parts lime juice; freeze. Blitz with ice in a blender until smooth. Serve immediately. STICKY CHICKEN Mix equal parts honey, soy sauce and lime juice. Use to coat chicken thighs. Roast until piping hot*. Serve with jasmine rice.
curry powder and ginger. Thread onto skewers with veg; grill on high. PAKORAS Mix water, gram flour and curry powder to a thick batter. Add cubed paneer, sliced shallots and chopped asparagus. Deep-fry dollops of the mix until golden.
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TANDOORI SKEWERS Mix cubed *paneer with yogurt, garlic, tandoori
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MAKE MORE OF IT RECIPES MYLES WILLIAMSON PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING TAMZIN FERDINANDO *Cook chicken until cooked through, no pink meat is showing and the juices run clear. **If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are set.
Inventive ideas to help you get the most from your leftovers Original recipe p60
Massaman paste
Pitta bread
Salad leaves
THAI EGGS Whisk eggs with a little paste; season with fish sauce and lime juice. Cook until scrambled**. Serve on toast with chopped chilli, roast cherry tomatoes and coriander. PORK BURGERS Mix pork mince with the paste. Shape into patties; fry until cooked through. Serve in buns with lettuce, onion, basil and mayo.
BREAKFAST PIZZA Top whole pittas with wilted spinach, crushed cumin seeds and an egg. Grill on high**. Top with sliced avocado, green chilli, parsley and lemon juice. CINNAMON CHIPS Cut pittas into triangles; brush with oil. Mix 4 parts brown sugar with 1 part cinnamon; sprinkle over. Bake until crisp.
kiwi, cucumber, apple and celery, until smooth. Add honey to taste. GARDEN SOUP Fry sliced leeks until soft. Add cubed potatoes and vegetable stock; cook for 10 minutes. Add peas and cook for 2-3 minutes, until tender. Stir in salad leaves to serve.
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GREEN JUICE In a blender, whizz a *handful of salad leaves with chopped
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For more leftovers recipes, visit tesco.com/realfood
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