If you’re like us at eho chef, you love food and usually cook more than you really need! Maybe you have a houseful of teenagers so you never know who might be invited along to join a family meal? It’s very common to cook extra potatoes and vegetables 'just in case'. On the days that there are leftovers, what do you do with them? At eho chef, we’ve come up with a few ideas for you….
Monday supper - traditionally cold meat from the Sunday roast, served in winter with chips and baked beans and served in the warmer weeks with salad and served any time with ‘Bubble & Squeak’ (see next suggestion)
Bubble & Squeak - this is a family favourite for many of us. It’s simply chopped up potatoes stir-fried with a knob of butter and then any left-over vegetables added in, for example, Brussel Sprouts, cabbage, peas, carrots, broccoli - basically, whatever you have in the cupboard !
Spanish omelette - a hearty supper at any time, but especially easy when you use leftovers from a roast dinner. It’s basically ‘Bubble & Squeak’ as above, however, include some chopped onions and once the vegetables are warmed through, whisk 1-2 eggs per person, add to the mixture in the pan, stir to ensure it’s evenly spread throughout the mixture and leave to cook for a few minutes on the hob until the egg is cooked (or, if you have oven-proof pans, pop it in the oven for really fluffy omelettes). Serve hot or store in the fridge to serve cold.
Here’s some of our favourite online resources for recipes:
- Phil Vickery (This Morning)
- Delia Smith (photo above is Delia's Bubble & Squeak Rosti recipe)
- Jamie Oliver
We’d love to hear from you if you have other ideas on how to use up your left-overs and if you are interested in arranging a private dining experience at home, please feel free to give us a call on 0207 183 1628 or drop us a line at firstname.lastname@example.org.