Chicken breast with cheese sauce

I made this last week to use up the breasts from a chicken I had roasted for the previous Sunday. I’d planned this in advance so I saved the breasts Continue reading


Oh no! It’s the post-Christmas turkey curry.

Well, yes. It really is the post-Christmas turkey curry, as traditional as dreadful Christmas jumpers and mince pies. Continue reading

Using up leftovers to make tasty meals

This follows on from the Provençal mutton dish and is all about how I made two completely different meals from the leftovers.

Firstly, I used the meat and the celeriac and potato mash as the basis for a cheese-topped Shepherd’s Pie.

This was simplicity in itself. I used a processor to chop up the cooked mutton, set the meat aside and then used the processor again to chop an onion, a stick of celery, a handful of parsley and a large carrot. I did it like this to make sure that all the small leftovers of meat in the processor bowl would be used up.

I sautéed the vegetables until softened and added in the meat, stirring for a few minutes and then adding in a splash of lea and Perrin’s and some vegetable stock.

When this was all nicely mixed in and reduced a bit, I topped it with the mash and added grated Cheddar before baking it until the cheese was melted and golden.

The second dish was even easier.

All I did was sauté some chopped pancetta in olive oil, add in the leftover tomato and olive sauce and simmer until warmed through and then add some cooked egg tagliatelle to the sauce, mixing it well so the pasta was nicely coated.

This was served with some grated Parmesan cheese and freshly-ground black pepper.

Two easy and tasty, but very different, midweek suppers from leftovers.

Chicken pie and mash

This was made with the leftover chicken from Sunday night, with some sliced mushrooms, lightly sautéed in butter and mixed with some plain flour, which I made into a white sauce with the addition of some milk.

The pastry was a standard shortcrust, made with a mixture of lard and butter, not the easiest to roll out, but nice and crumbly when cooked. The top of the pie was egg washed.

Plain mash and some French tinned macédoine de légumes completed what was a nice midweek evening meal for a cold night.

Using up leftovers – chicken pasta bake

I like to make use of everything I cook, which is why I had enough chicken and vegetables left from Saturday’s pot-roasted chicken.

I took all the nice meat off of the carcass (the dogs had the scraggy bits) and mixed it with the chopped up leftover vegetables and the remains of the sauce, plus some crème fraiche and rigatoni. I topped this with grated Cheddar and breadcrumbs (another leftover really, I turn stale loaf ends into crumbs and freeze them) and baked it in the oven until the top was golden.

Not really cooking, more of an assembly, but a satisfying mid-week supper anyway.