Beef ragout with tagliatelle
Prep time 10 mins
Cooking time 2 hours 15 mins
2 tbsp olive oil
1 large red onion, finely chopped
2 garlic cloves, crushed
2 medium carrots, peeled and chopped
2 celery stalks, chopped
4 slices beef bacon, chopped (optional)
2 tbsp plain flour
2 dried bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 tbsp balsamic vinegar
250ml non-alcoholic red wine
250ml beef stock
400g tinned chopped tomatoes
750g leftover roast beef, shredded
Preheat the oven to 180°C.
Heat oil in a large heavy-based ovenproof casserole dish over medium-high heat. Add onion, garlic, carrots, celery and beef bacon, if using. Sauté for about 5 minutes or until the onion begins to brown. Add flour, stir through for a minute, then add bay leaves, thyme and rosemary. Stir in vinegar, non-alcoholic red wine, stock and tinned tomatoes. Cover and bring to the boil, then place in the oven and let it cook for 90 minutes.
Add the roast beef to the thickened sauce, stir through, and place it back in the oven for another 30 minutes.
Cook the tagliatelle according to package instructions, drain and serve with spoonfuls of the sauce.
Fishcakes with spicy potato wedges
Prep time 15 mins
Cooking time 30 mins
500g leftover cooked fish such as mackerel, flaked
1 small onion, finely chopped
A small handful of coriander, chopped
1 tsp grated lemon zest
1 tbsp lemon juice
1 tsp cinnamon
2 eggs, lightly beaten
2 tbsp milk
½ cup plain flour
2 cups fresh breadcrumbs
Olive oil, for frying
Mango or pear chutney, To serve
FOR THE POTATO WEDGES:
4 potatoes, cut into wedges
1 tbsp olive oil
1 tsp paprika
Fresh coriander, to garnish
To prepare potato wedges, preheat the oven to 180°C. Place the wedges in an overproof dish with the olive oil. Season with salt and pepper, add the paprika and toss through until coated. Roast for 30 minutes.
To prepare the fishcakes, boil the potatoes until tender and then peel and mash them until smooth. Add flaked fish, onion, coriander, lemon zest and juice. Season with cinnamon, salt and pepper. Mix well then shape into 8 patties. Refrigerate for 30 minutes.
Beat together the eggs and milk. Place flour and breadcrumbs in separate bowls. Dredge each patty in the flour, shake off the excess, dip into the egg mix and finally in the breadcrumbs. Heat a little olive oil in a heavy-based frying pan over medium heat. Fry the fishcakes on both sides until golden brown. Serve with potato wedges and a dollop of mango or pear chutney.
Croissant bread-and-butter pudding
Prep time 30 mins
Cooking time about 40 mins
Butter, for greasing
4 day-old croissants (go for chocolate if you’re feeling decadent)
2 large ripe bananas, sliced
50g pecans, chopped
50ml double (thick) cream
25g caster sugar
Whipped cream, to serve
Grease an ovenproof dish with butter. Tear the croissants into chunks and place in the dish. Dot the slices of banana, blocks of chocolate and the chopped pecans among the croissant pieces.
Beat together milk, cream, eggs and sugar in a bowl until well combined, then pour over the croissants. Leave to stand for about 15 minutes.
Bake in a preheated oven at 180°C for about 30-40 minutes or until the crust has set. Serve with lashings of whipped cream.
Chicken wraps with plum sauce, spring onions and cucumber
Prep time 5-10 mins
Cooking time 20 mins
Makes 8-10 wraps
500g plums, pitted and chopped (skin on)
1 tsp grated fresh ginger
½ tbsp water
1 tsp crushed fresh garlic
½ tsp finely chopped red chillies
50ml soy sauce
5 tbsp water
Leftover roast chicken
Wraps, deseeded cucumber batons and sliced spring onions
Place the plums, honey, ginger, water, garlic and chillies in a medium-sized saucepan. Bring the mixture to the boil, then reduce the heat and simmer until the plums are soft, about 20 minutes. Remove from the heat and stir in the soy sauce and water.
Purée the mixture in a blender or food processor. If the sauce needs thickening, combine ½ tsp cornflour with ½ tsp water, add to the sauce and return to a gentle heat, stirring until it reaches the desired consistency with no floury aftertaste.
Assemble the wraps with a generous amount of chicken, spring onions and cucumber. Add a portion of the plum sauce and serve.
Three-cheese vegetable and mushroom soufflé omelette
Prep time 15 mins
Cooking time 30 mins
Butter, for frying
250g white mushrooms, sliced
1 clove garlic, crushed
Squeeze of lemon juice
12 large eggs, separated
100g blue cheese, crumbled
100g grated Cheddar
50g grated Parmesan
Leftover stir-fried vegetables, as required
Rocket leaves, to serve
Heat butter in a frying pan and sauté mushrooms and garlic until cooked. Add lemon juice, heat through and remove from the heat.
Beat the egg whites until stiff peaks begin to form.
Add water to the egg yolks, season with salt and pepper and beat to combine.
Heat a little more butter over a very gentle heat in a clean frying pan. While the pan is heating, gently fold the egg yolks into the egg whites.
Once the butter is melted, slightly increase the heat, pour enough egg mixture for one omelette into the pan and cook through. Sprinkle a little of each of the three cheeses, the stir-fried veggies and the mushrooms into the omelette, fold over and allow the cheese to melt slightly before plating. Garnish with rocket.