We all love a roast but what about the Sunday leftovers? Here are some tasty and delicious recipes that’ll keep the love of a roast going all week!
How is it that no matter how careful you are, you always end up with Sunday leftovers? We’ve found some cracking recipes to ensure nothing is wasted…
Leftover Lamb Hotpot
Serves 4 | Preparation time: 10 minutes | Cooking time: 10 minutes
- 400g baby/salad potatoes (such as Charlotte), sliced into 3
- 400g leftover roast lamb, cut into chunks
- 1 onion, roughly chopped
- 2 carrots, sliced thinly
- 1 leek, thinly sliced
- 2 rosemary sprigs
- 2tbsp olive oil
- 1tbsp Worcestershire sauce
- 1tsp plain flour
- 400ml lamb stock
- Turn your oven to 200°C/Gas Mark 5.
- Bring a medium sized pan of water to the boil, add the sliced potatoes and cook for 5 minutes, drain and leave to cool. In a large pan add 1 tbsp. of the olive oil and cook the onion, carrot and leek until they start to colour over a medium heat.
- Now add the lamb and continue cooking for a couple more minutes before stirring in the flour. Deglaze with the Worcestershire sauce then pour in the lamb stock and bring to a steady simmer, add the rosemary, leave it ticking away and season to taste.
- Now heat up the last of the olive oil in a large frying pan and cook the sliced blanched potatoes until they start to turn golden.
- Pour the lamb into a medium sized oven dish, top with the potatoes, place in the oven and cook for 10-15 minutes.
- This is perfect with pickled red cabbage or any vegetable of your choice.
Ultimate Bubble & Squeak
Serves 4 | Preparation time: 15 minutes | Cooking time: 30 minutes
- 400g leftover roast potatoes
- 400g leftover veg: carrots, peas, parsnips etc
- 8 rashers smoked streaky bacon, diced
- 100g watercress, half roughly chopped
- 4 medium eggs
- Extra virgin olive oil
- Salt and pepper
- Preheat oven to 180°C. In a non-stick frying pan, heat 1 tbsp of oil, then add the bacon and fry until the fat has browned nicely. Add in the leftover potatoes, vegetables and chopped watercress and mash everything together, continuing to fry for about 15 minutes or until the veg has begun to crisp. Add salt and pepper to taste
- Line a baking tray with greaseproof paper. Remove the potato mix from the pan then shape into four flat rounds. Made an indentation in each one, big enough to contain a cracked egg, then use a fish slice to carefully transfer the rounds onto your baking tray.
- Carefully crack the eggs onto the centre of the rounds, then place in the oven and bake for about 10 minutes. Serve with a sprinkling of sea salt and black pepper on top and some fresh watercress on the side.
Thatched Cottage Pie
Serves 4 | Preparation time: 10 minutes | Cooking time: 20 minutes
- 400g Rooster potatoes, peeled
- 400g left over roast beef, roughly chopped
- 1 large onion
- 1 celery stick
- 2 carrots
- 100g frozen peas
- 1tsp tomato puree
- 1tsp plain flour
- 400ml beef stock made with a stock cube
- 1/2tbsp brown sauce
- 3 sprigs fresh rosemary, chopped
- 1tbsp olive oil
- Turn your oven to 200/Gas Mark 5.
- Place the onion, celery and carrot into a food processor and wiz a couple of times until finely chopped.
- In a large frying pan add the olive oil and cook the vegetables until soft but not browned.
Next add the tomato puree and cook for a further minute before stirring in the plain flour.
Pour in the beef stock and brown sauce and bring to the boil. Once boiling turn the heat down and add the chopped leftover roast beef. And simmer away for 5 minutes. Stir in the peas and half of the rosemary, season with a little salt and milled pepper then tip into a smallish deep sided oven dish.
Coarsely grate the potato and place into clean tea towel and squeeze the potatoes dry. Season with a little salt and milled pepper. Cover the cottage pie filling with the grated potato, sprinkle over the remaining rosemary and bake in the oven for about 20 minutes until the top is crispy.
- You can pop the thatched cottage pie under a medium grill to crisp up if you like.
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