LEFTOVERS
Original recipe p68
Sweet potato
Halloumi
Radishes
CHICKEN MADRAS Fry onion and garlic. Add Madras paste, sliced chicken, diced sweet potato, chopped tomatoes and water. Bring to a boil; simmer for about 25 minutes. VEG TRAYBAKE Roast red pepper, sweet potato wedges, red onion and herbs with oil until golden. Add sliced goat’s cheese then bake until melted.
HALLOUMI CLUB Mix mayo and sriracha; spread over 2 toasted ciabatta halves. Fry halloumi; sandwich between the ciabatta with lettuce and tomato. STUFFED AUBERGINES Roast halved aubergines until soft. Remove the flesh, reserving the skins, and mix with garlic, parsley, yogurt and fried halloumi. Stuff back into the skins; bake until golden.
at 200°C with olive oil, seasoning and thyme. Add butter; roast until golden. QUICK PICKLE In a bowl, marinate thinly sliced radish and cucumber with one part each sugar, salt and mustard seeds and three parts cider vinegar for 20 minutes, then drain.
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RECIPES EVE O’SULLIVAN PHOTOGRAPHY ANT DUNCAN, TESCO ARCHIVE FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL
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RADISHES Top *andTHYME-ROASTED tail radishes. Roast for 10 minutes
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make more of it
Inventive ideas to help you get the most from your leftovers Original recipe p60
Casserole steak
Pineapple
Crème fraîche
BEEF ADOBO Put beef, bay leaves, cider vinegar, garlic, soy sauce, coconut milk, sugar and chilli in a casserole dish. Cover; cook at 150°C for 2½-3 hours. TAGINE Marinate steak in oil and ras-el-hanout for 4 hours. In a large pan, fry onion, steak, coriander, chilli, cinnamon and chickpeas. Cover with stock; simmer, covered, for 2½ hours.
TROPICAL ETON MESS Roast pineapple chunks with sugar, until caramelised. Mix with passion fruit seeds, cream and crushed meringue. PINEAPPLE RICE Heat oil in a wok, then add minced pork, garlic, soy sauce and ginger. Cook until browned. Add cooked rice, heat through and top with finely sliced pineapple.
cabbage until wilted. Season, then stir in butter and crème fraîche. SMOKED SALMON TARTAR Mix chopped smoked salmon, capers, lemon zest and crème fraîche. Shape into mounds; top with capers, finely diced red onion and lemon juice.
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CARAWAY CABBAGE Fry garlic, *caraway seeds and shredded Savoy
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For more leftovers recipes, visit tesco.com/realfood
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