Introduction Master Recipes Pasta bake Stews and pies Vegetables Risotto Hash and Bubble and squeak Soup Salad Fruit Small Plates Light Meals Main Meals Sweet Things Bits & Bobs Leftovers Index Recipe Index About the author Acknowledgements 06 10 12 16 22 26 30 32 36 40 44 60 94 136 164 186 187 190 191Introduction Master Recipes Pasta bake Stews and pies Vegetables Risotto Hash and Bubble and squeak Soup Salad Fruit Small Plates Light Meals Main Meals Sweet Things Bits & Bobs Leftovers Index Recipe Index About the author Acknowledgements 06 10 12 16 22 26 30 32 36 40 44 60 94 136 164 186 187 190 19123Vegetables Cooked veg ideas It’s tempting to throw away the odd scoopful of cooked veg, but even apparently unusable amounts can be souped up into something delicious. 1. Crostini or sandwiches make a great home for them. Chop the veg small and mix with flavour accessories such as: grated strong cheese (Parmesan, Cheddar, crumbled feta or blue); finely chopped olives, anchovies, capers or pickles; chopped fresh herbs; a sprinkling of dried herbs like oregano and mint; or a spoonful of chilli paste or oil.Squish generous spoonfuls of this mixture onto hot toast spread with butter, hummus, labneh or whipped feta. Or stuff between slices of bread slicked with mayo for sandwiches – fry these in butter for toasties if you fancy. 2. Cooked chopped veg are terrific in omelettes. Pour 6–8 beaten eggs into a 20cm (8in) frying pan (skillet) – or use just 3 eggs for a thin open omelette. Cook gently until the egg is almost set. For a folded omelette, spread cooked veg and some grated cheese over one half, then fold the other half over, continue cooking for a couple of minutes, then gently slide onto a plate. For an open omelette, scatter the vegetables over the top, sprinkle with grated cheese and finish under the grill (broiler). 3. Leftover cooked greens – spinach, chard, kale or cabbage – are great united with eggs. Melt a knob of butter in a frying pan with a splash of olive oil and a little crushed garlic. When foaming, add the greens and swipe them around the pan to get buttery and garlicky. Shape them into a mound with an indent in the middle and crack an egg into it. Reduce the heat to low, cover the pan with a lid and cook until the egg white is just set. Grated Parmesan on top is lovely. Vegetables LEFTOVERS Odds and ends of vegetables Whether left over from a Sunday roast, lurking past their prime in the salad crisper drawer or you just have too many to use up before they spoil, surplus veg offer loads of possibilities.23Vegetables Cooked veg ideas It’s tempting to throw away the odd scoopful of cooked veg, but even apparently unusable amounts can be souped up into something delicious. 1. Crostini or sandwiches make a great home for them. Chop the veg small and mix with flavour accessories such as: grated strong cheese (Parmesan, Cheddar, crumbled feta or blue); finely chopped olives, anchovies, capers or pickles; chopped fresh herbs; a sprinkling of dried herbs like oregano and mint; or a spoonful of chilli paste or oil.Squish generous spoonfuls of this mixture onto hot toast spread with butter, hummus, labneh or whipped feta. Or stuff between slices of bread slicked with mayo for sandwiches – fry these in butter for toasties if you fancy. 2. Cooked chopped veg are terrific in omelettes. Pour 6–8 beaten eggs into a 20cm (8in) frying pan (skillet) – or use just 3 eggs for a thin open omelette. Cook gently until the egg is almost set. For a folded omelette, spread cooked veg and some grated cheese over one half, then fold the other half over, continue cooking for a couple of minutes, then gently slide onto a plate. For an open omelette, scatter the vegetables over the top, sprinkle with grated cheese and finish under the grill (broiler). 3. Leftover cooked greens – spinach, chard, kale or cabbage – are great united with eggs. Melt a knob of butter in a frying pan with a splash of olive oil and a little crushed garlic. When foaming, add the greens and swipe them around the pan to get buttery and garlicky. Shape them into a mound with an indent in the middle and crack an egg into it. Reduce the heat to low, cover the pan with a lid and cook until the egg white is just set. Grated Parmesan on top is lovely. Vegetables LEFTOVERS Odds and ends of vegetables Whether left over from a Sunday roast, lurking past their prime in the salad crisper drawer or you just have too many to use up before they spoil, surplus veg offer loads of possibilities.4746Small PlatesSmall Plates Stir all the herby yoghurt ingredients together and set aside. For the risotto cakes, spread out the flour and the breadcrumbs on separate plates. Season the flour well with salt and pepper. Crack the egg into a shallow bowl and whisk with a fork. Give the risotto a good stir to loosen it, then scoop a quarter of it into your hand. Press a quarter of the cheese into the centre and close the risotto around it, squeezing gently to seal. Flatten into a patty-shaped cake. Set aside and repeat with the remaining risotto and cheese. Dip the cakes first into the flour, then the egg and then the breadcrumbs, coating them well. If the cakes are very soft, transfer to the fridge for 30 minutes (or 10 minutes in the freezer) to firm up for easier frying. Set a heavy frying pan (skillet) over a high heat, then pour in enough oil to generously cover the base. Reduce the heat to medium and fry the cakes for 5–6 minutes on each side, or until golden and hot all the way through. Serve hot with the herby yoghurt alongside. Leftovers: risotto, scraps of cheese, odds and ends of herbs Makes 4 risotto cakes Preparation: 30 minutes For the herby yoghurt 20g (about 1 cup) mixed fresh herbs (leaves and fine stems), finely chopped 200g (1 cup) Greek yoghurt 20g (about 2 Tbsp) pistachios, toasted and roughly chopped 1 garlic clove, grated 2 Tbsp extra virgin olive oil ¼ tsp fine sea salt, or more to taste A squeeze of lemon juice, to taste For the risotto cakes 50g (6 Tbsp) plain (all-purpose) flour 60g (scant 1 cup) dried breadcrumbs 1 large egg 400g (about 3¼ cups) cold cooked risotto 25g (1oz) cheese that melts well (Cheddar, Gruyère, Emmental), chopped (avoid fresh mozzarella, as it’s too wet) Fine sea salt and freshly ground black pepper Olive oil, for shallow frying These scrumptious cakes don’t take long because the rice is already cooked, and their shape makes them easier to heat all the way through than ball-shaped arancini. The quantities here are enough for two hungry people or four if you serve other dishes alongside. Just scale the ingredients up or down according to the amount of risotto you have left. Cheesy risotto cakes with herbed pistachio yoghurt4746Small PlatesSmall Plates Stir all the herby yoghurt ingredients together and set aside. For the risotto cakes, spread out the flour and the breadcrumbs on separate plates. Season the flour well with salt and pepper. Crack the egg into a shallow bowl and whisk with a fork. Give the risotto a good stir to loosen it, then scoop a quarter of it into your hand. Press a quarter of the cheese into the centre and close the risotto around it, squeezing gently to seal. Flatten into a patty-shaped cake. Set aside and repeat with the remaining risotto and cheese. Dip the cakes first into the flour, then the egg and then the breadcrumbs, coating them well. If the cakes are very soft, transfer to the fridge for 30 minutes (or 10 minutes in the freezer) to firm up for easier frying. Set a heavy frying pan (skillet) over a high heat, then pour in enough oil to generously cover the base. Reduce the heat to medium and fry the cakes for 5–6 minutes on each side, or until golden and hot all the way through. Serve hot with the herby yoghurt alongside. Leftovers: risotto, scraps of cheese, odds and ends of herbs Makes 4 risotto cakes Preparation: 30 minutes For the herby yoghurt 20g (about 1 cup) mixed fresh herbs (leaves and fine stems), finely chopped 200g (1 cup) Greek yoghurt 20g (about 2 Tbsp) pistachios, toasted and roughly chopped 1 garlic clove, grated 2 Tbsp extra virgin olive oil ¼ tsp fine sea salt, or more to taste A squeeze of lemon juice, to taste For the risotto cakes 50g (6 Tbsp) plain (all-purpose) flour 60g (scant 1 cup) dried breadcrumbs 1 large egg 400g (about 3¼ cups) cold cooked risotto 25g (1oz) cheese that melts well (Cheddar, Gruyère, Emmental), chopped (avoid fresh mozzarella, as it’s too wet) Fine sea salt and freshly ground black pepper Olive oil, for shallow frying These scrumptious cakes don’t take long because the rice is already cooked, and their shape makes them easier to heat all the way through than ball-shaped arancini. The quantities here are enough for two hungry people or four if you serve other dishes alongside. Just scale the ingredients up or down according to the amount of risotto you have left. Cheesy risotto cakes with herbed pistachio yoghurt64Light Meals Preheat the oven to 180°C/160°C fan/350°F/Gas mark 4 and place a baking sheet inside. Liberally brush a 23cm (9in) loose-bottomed tart tin with oil. (The tart will be tricky to remove if the tin isn’t thoroughly coated, including fluted edges, so be generous.) For the tart case, put the bread, egg, Parmesan and herbs in the bowl of a food processor. Blitz to a smoothish sticky dough, gradually adding 1–2 tablespoons water (or more if needed). Scoop the dough onto a well-floured work surface and briefly knead with lightly floured hands. Shape into a disc. Re-flour your hands and place the disc in the centre of the oiled tart tin. Working from the centre, press the dough outwards so it fills the base of the tin evenly. Press into the edges to make a slight ridge – it doesn’t need to go all the way up the sides. Bake for 25 minutes or until the edges have browned a little and the middle is dry – watch that it doesn’t burn. Transfer the tart case, still in its tin, to a wire rack to cool. Meanwhile, beat together all the filling ingredients and set aside. For the greens, toast the pine nuts until golden in a large dry frying pan (skillet). Scoop into a bowl. Return the pan to the heat, and add the oil and butter. When melted, add tougher uncooked greens like kale and spring onions (scallions). Fry for 3–4 minutes until almost tender. Add softer greens next and the sultanas (golden raisins). Fry over a medium heat until all the greens are soft. Stir in the pine nuts, any cooked greens and herbs. Taste and adjust the seasoning if needed. Set aside for 10 minutes to cool. Spoon the creamy filling into the tart case and spread to cover the base evenly. Top with the cooked greens. Slide the tart back onto the baking sheet in the oven and bake for 20 minutes or until the tops of the vegetables are slightly charred. Loosen the edges of the tart case with a knife before releasing from the tin. Serve warm. Leftovers: stale bread, lettuce, leafy greens, cooked vegetables Serves 4–6 Preparation: 25 minutes Cooking: 45 minutes For the tart case Olive oil, for oiling 150g (5½oz) leftover bread, including crusts, torn into pieces 1 large egg 40g (½ cup) grated Parmesan ½ tsp dried mixed herbs Plain (all-purpose) flour, for dusting For the filling 115g (½ cup) cream cheese 40g (½ cup) grated Parmesan 1 Tbsp double (heavy) cream, or more as needed Finely grated zest of ½ lemon Fine sea salt and ground black pepper For the greens 2 Tbsp pine nuts 1 Tbsp olive oil 2 Tbsp butter, plus extra if needed 200g (7oz) cooked and uncooked greens: finely sliced kale, spring onions (scallions) chopped into 3cm (1¼in) pieces, sliced chard, baby spinach leaves, lettuce, sliced Brussels sprouts or cabbage A large handful of fresh herbs such as parsley, basil, tarragon 30g (about 3 Tbsp) sultanas (golden raisins) Here’s a beautiful way to use up surplus bread and vegetables. It’s miraculous how bread can be repurposed in such an elegant way. I’ve made this tart case with white bread, sourdough and a sliced seedy loaf – both stale and fresh – and they all work well. The type and freshness of your bread will dictate how much water you need, so add it gradually. You can top the tart with leftovers other than greens, too, such as roast squash/pumpkin, sweet (bell) pepper, red onion and root vegetables, or griddled/fried mushrooms, asparagus or courgettes. Bread tart with greens, pine nuts and raisins64Light Meals Preheat the oven to 180°C/160°C fan/350°F/Gas mark 4 and place a baking sheet inside. Liberally brush a 23cm (9in) loose-bottomed tart tin with oil. (The tart will be tricky to remove if the tin isn’t thoroughly coated, including fluted edges, so be generous.) For the tart case, put the bread, egg, Parmesan and herbs in the bowl of a food processor. Blitz to a smoothish sticky dough, gradually adding 1–2 tablespoons water (or more if needed). Scoop the dough onto a well-floured work surface and briefly knead with lightly floured hands. Shape into a disc. Re-flour your hands and place the disc in the centre of the oiled tart tin. Working from the centre, press the dough outwards so it fills the base of the tin evenly. Press into the edges to make a slight ridge – it doesn’t need to go all the way up the sides. Bake for 25 minutes or until the edges have browned a little and the middle is dry – watch that it doesn’t burn. Transfer the tart case, still in its tin, to a wire rack to cool. Meanwhile, beat together all the filling ingredients and set aside. For the greens, toast the pine nuts until golden in a large dry frying pan (skillet). Scoop into a bowl. Return the pan to the heat, and add the oil and butter. When melted, add tougher uncooked greens like kale and spring onions (scallions). Fry for 3–4 minutes until almost tender. Add softer greens next and the sultanas (golden raisins). Fry over a medium heat until all the greens are soft. Stir in the pine nuts, any cooked greens and herbs. Taste and adjust the seasoning if needed. Set aside for 10 minutes to cool. Spoon the creamy filling into the tart case and spread to cover the base evenly. Top with the cooked greens. Slide the tart back onto the baking sheet in the oven and bake for 20 minutes or until the tops of the vegetables are slightly charred. Loosen the edges of the tart case with a knife before releasing from the tin. Serve warm. Leftovers: stale bread, lettuce, leafy greens, cooked vegetables Serves 4–6 Preparation: 25 minutes Cooking: 45 minutes For the tart case Olive oil, for oiling 150g (5½oz) leftover bread, including crusts, torn into pieces 1 large egg 40g (½ cup) grated Parmesan ½ tsp dried mixed herbs Plain (all-purpose) flour, for dusting For the filling 115g (½ cup) cream cheese 40g (½ cup) grated Parmesan 1 Tbsp double (heavy) cream, or more as needed Finely grated zest of ½ lemon Fine sea salt and ground black pepper For the greens 2 Tbsp pine nuts 1 Tbsp olive oil 2 Tbsp butter, plus extra if needed 200g (7oz) cooked and uncooked greens: finely sliced kale, spring onions (scallions) chopped into 3cm (1¼in) pieces, sliced chard, baby spinach leaves, lettuce, sliced Brussels sprouts or cabbage A large handful of fresh herbs such as parsley, basil, tarragon 30g (about 3 Tbsp) sultanas (golden raisins) Here’s a beautiful way to use up surplus bread and vegetables. It’s miraculous how bread can be repurposed in such an elegant way. I’ve made this tart case with white bread, sourdough and a sliced seedy loaf – both stale and fresh – and they all work well. The type and freshness of your bread will dictate how much water you need, so add it gradually. You can top the tart with leftovers other than greens, too, such as roast squash/pumpkin, sweet (bell) pepper, red onion and root vegetables, or griddled/fried mushrooms, asparagus or courgettes. Bread tart with greens, pine nuts and raisinsNext >