NG14 Sept/Oct 2020

Lovely Leftovers
For me, leftovers are almost better than the
original meal. Foraging through the fridge to feed
my family is a challenge that I rise to on a regular
basis.
There is nothing more satisfying that managing
to feed four of us for three days on the trot from
one roast. After a chicken dinner we might have
a warm potato salad with chicken and chorizo
then I will boil the carcass and make a stock for
a risotto. I also pull all the meat off the boiled up
bones and the cats and dogs get a special treat.
Nothing is wasted.
A good fridge forager will always keep a few tins
and jars in the cupboard for padding out their
creations. I always have pesto, tinned tomatoes,
beans, pulses and cheese ready to go.
For soft fruit that has gone a bit too soft, I bung
it in the blender with some milk, Greek yoghurt,
a splash of maple syrup and whiz it up for a
breakfast smoothie or I chuck it in a cake.
Egg fried rice is easy and a great way to use
your leftover rice. Heat a bit of oil or butter in
a non-stick frying pan, add the rice and give it a
good stir, add some Chinese five spice, chopped
spring onions and then push it over to one side
– in the space add a couple of beaten eggs and
scramble them then mix through the rice. I could
eat this all day, everyday.
The three recipes opposite were all made in a
week using whatever I had in the fridge. They are
all adaptable and hopefully will inspire you to give
your leftovers a lift!
Ali Wale