Our Favourites
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Spinach and smoked salmon roulade
This spinach and smoked salmon roulade is such a classic and always one of the most popular canapés that I have served while running the catering arm of my restaurant business. You can flavour the cream cheese by adding lemon zest or paprika. The smoked salmon can be replaced with roasted red...
Celia Hay
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Vegetable frittata
This vegetarian friendly frittata is a great way to use up leftover roast vegetables.
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Fish and kumara cakes
Cook kumara in a saucepan of boiling salted water until tender, add spinach and cook for one more minute. Drain veges well and return to pan with the salt, pepper and coconut cream. oash thoroughly until smooth. Chop fish into 2cm chunks and place in a bowl with spring onions, chilli, lemon...
6
Cook it once, eat it twice
Beef and Mushroom Savoury-Topped Hot Pots
Wipe mushrooms clean and slice finely. Heat oil in a saucepan. Add mushrooms and paprika. Cook until mushrooms soften and...
2
'Clean out the fridge' pasta
This dish is designed to feed four hungry people and use up any leftovers from the fridge. This is a guideline recipe – include...
Annabelle White
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Cold meat curry
For the meat, use leftover roast meats like lamb or beef, or you can cook some sausages and chop them up.
Wendyl Nissen
Turkey couscous salad
This leftover turkey salad is quick and easy to make and a great way to feed a post-Christmas crowd.
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Oatmeal bannock recipe
When the weather is cold, out comes the porridge. There’s nothing quite as warming on a chilly morning than a bowl of hot...
Wendyl Nissen
3
TOP 3 RECIPES
Banana Pikelets
These delicious pikelets are a quick and easy breakfast, or serve with ice cream for a family dessert.
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Sugar-free coco-nutty granola
Preheat oven to 120 C. Mix all ingredients in a bowl, spread evenly on baking paper on a tray and bake for about 15-20...
7
From the team
When we’re in the mood for slow cooks and roasts at this time of year, it often means one set of cooking serves two meals (or three). Our Monday Night quesadillas from Bite magazine use leftover roast meat, and nothing beats a sandwich of cold roast, pickles and salad leaves. But when you want to make more of a meal, we’ve got a great collection of ‘cook it once-eat it twice’ leftover dishes. Stir leftover vege into a quiche or frittata, turn mashed potatoes or kumara into spicy fish cakes, a fried hash or potato scones, or turn leftover stew into a more-ish pie or hot pot. And you can’t go past Annabel White’s aptly named bottom of the fridge pasta – way better than it sounds, we promise.
What are your favourite ways of using up leftovers? Let us know on Facebook or post pictures via the commenting on the recipes.
The team at Food Hub