Bubble and Squeak Cake

bs-1-copyI don’t know about you, but we always err on the side of generosity when it comes to the veg we serve on Christmas Day, or just at Sunday lunch. Often we have leftovers and the traditional solution in our house is to make them all into bubble and squeak.

Usually that just means chucking the mixture into a pan and frying it slowly, a bit like a corned beef hash. But if you’d like to make it a bit more presentable, you might want to try making it into a sliceable cake. Continue reading

Sausage and Bean Casserole

Image of a bowl of sausage and bean casserole

A recipe made from leftovers and lurkers. Unable to close the fridge door after several days of experimental cooking, I had a clear-out. I had a plate of cooked sausages, half a bag of spinach and some sad, slightly wrinkly tomatoes and peppers. Am I selling this to you yet? It’s actually a very tasty one-pot meal with fresh, bright flavours and infinitely adaptable to what you have handy. Continue reading

Moroccan-spiced Meatballs

Image of meatballs and sauce served over pasta

This is a good way of using up cold beef left over from the Sunday joint if, like me, your eyes are bigger than your tummy and you ordered half a cow.

We had a three rib roast from the excellent Cratfield Beef and fed five people (with seconds), had it cold next day, made a stir fry with broccoli (check out the original recipe at One Man’s Meat) and still had enough left to make meatballs for six or seven people. That’s what I call value for money.

This works equally well with leftover lamb. If you want to make the meatballs from scratch, use good quality beef or lamb mince. Continue reading