skills
124 bbcgoodfood.com APRIL 2020
USE UP YOUR
LEFTOVERS
Here’s what we made from this
month’s leftovers in the test kitchenBean & veg
lunch bowl
Mix any
leftover
roasted veg
and beans
from page 37
with a400g
can chopped
tomatoes,
dried oregano
and a drizzle of
olive oil. Bake
at 180C/160C
fan/gas 4 for
30 mins until
bubbling.Asparagus
tagliatelle
Cook
tagliatelle
following pack
instructions.
Drain and
reserve a little
cooking water.
Mix with any
leftover
asparagusand
butter sauce
from page 80.
Warm over a
low heat with
the reserved
cooking water
and grated
parmesan.1 2
Charred
carrot
dippers
Halve any
leftover
braised
carrotsfrom
page 26
lengthways and
toss in a drizzle
ofolive oil.
Heat a griddle
pan and cook,
cut-side down,
until slightly
charred. Serve
withhummus
for dipping.Butter
chicken
biryani
Shred any
leftover
chickenfrom
page 100 back
into thesauce
with any
leftover
almonds. Stir
through some
cookedrice,
then put in an
ovenproof frying
pan. Cook over
a medium heat
briefly, then
bake at 200C/
180C fan/gas 6
for 15-20 mins
until piping
hot and crisp.Cheesy
chilli chips
Cook some
oven chips
following pack
instructions, tip
into a baking
dish and top
with any
leftover chilli
from page 47.
Scatter over
gratedcheese,
then bake for
15 mins until
melted.Lamb
tagliata
Carve anycold
leftover lamb
from page 22
into very thin
slices and lay
on plates.
Dress some
watercress
witholive oil
andlemon
juice, and
scatter over
the lamb. Shave
over some
parmesan
and drizzle
everything with
anyleftover
mint sauce.Easter
brunch
muffin
stack
Warm any
leftover
spinach
and wild
mushrooms
from page 78,
and spoon over
toasted and
buttered
muffins. Top
with any
leftover
flaked
salmon, some
poachedeggs
andshop-
bought
hollandaise
sauce.Chocolate
custard
truffles
Roll spoonfuls
of anyleftover
chocolate
fillingfrom the
chocolate pots
on page 82 into
balls (and any
crushed
toppings, if
you like), then
coat incocoa
powder.3 4 5 6 7 8 9
Smashed
new potato
& wild
garlic
roasties
Put any
leftover
potatoes with
wild garlic
from page 80 on
a baking sheet.
Flatten each
with a potato
masher, then
drizzle with
olive oil. Roast
for 20 mins
at 200C/
180C fan/gas 6
until crisp.GOOD FOOD &
SUSTAINABILITY
At BBCGood Food,we seek realistic solutions
for avoiding food waste and packaging in our test
kitchen, and adhere to the three Rs: 1) Reducing food
waste 2) Recycling packaging 3) Reusing food storage
packaging and containers. Tofind out more, go to
bbcgoodfood.com/reduce-reuse-recycle. Plus, listen
to the Food Programme’s inspiring Food Waste
Pioneers broadcast about people who tackle
food waste issues on BBC Radio 4.Photographs CATHERINE FALLS COMMERCIAL, ALEXANDER SPATARI/GETTY IMAGES,ISTOCK/GETTY IMAGES PLUS, ECO DISH BRUSH BUNDLE, EARTHBITS.COM, &KEEP.COM