Chicken and pesto pizzas

Serves 4, Kcals 663, Fibre 4.9g

• 2 cooked chicken drumsticks

• 2 x 280g ready-rolled round pizza dough bases

• ½ x 130g tub fresh pesto

• 140g tub chargrilled artichokes, drained

• 12 cherry tomatoes, halved

• 20g wild rocket

• 20g Parmesan shavings (optional)

 

1. Preheat the oven to gas 7, 220°C, fan 200°C. Remove the meat from the drumsticks, discarding the skin and bones. Unroll the pizza bases on 2 baking trays.

2. Spread the pesto over the bases, then arrange the chicken, artichokes and cherry tomatoes on top.

3. Bake for 20-25 mins until the edges of the dough are golden. Scatter over the rocket and Parmesan, if using, and cut into slices to serve.

 

 

Recipe from Tesco

https://realfood.tesco.com/recipes/chicken-and-pesto-pizzas.html

 

 

Leftover lamb ragu

Serves 4, kcals 615, Fibre 3.5g

• 2 tbsp olive oil

• 1 onion, sliced

• 3 garlic cloves, crushed

• 1 red chilli, seeded and finely chopped

• 1 tsp dried oregano

• 250g leftover roast lamb, finely diced

• 1 tsp dark brown sugar

• 1 carrot, grated

• 2 tbsp tomato purée

• 400g tin chopped tomatoes

• 1 tsp Worcestershire sauce

• 400g rigatoni pasta

• 125g ricotta cheese, crumbled, to garnish

• few basil leaves, shredded, to garnish

 

1. Heat the olive oil in a large, heavy based pan over a medium heat. Add the onion and cook for 5-10 minutes until softened and turning golden.

2. Add the garlic, chilli and oregano and cook for a further 2 mins. Stir through the lamb, brown sugar, carrot and tomato purée.

3. Add the chopped tomatoes and 100ml cold water. Bring to the boil and then reduce to a simmer. Stir through the Worcestershire sauce and cook gently for 15 mins or until reduced and syrupy. Season to taste.

4. Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions.

5. Tip into a colander and drain well. Divide the pasta between 4 bowls. Ladle over the ragu and garnish with the ricotta, basil and a little freshly ground black pepper.

 

 

A recipe from Tesco

https://realfood.tesco.com/recipes/leftover-lamb-ragu.html

 

 

 

Korean roasted vegetable pancakes (V)

Serves 4, kcals 294, Fibre 4.6g

• 250g assorted leftover roasted vegetables such as carrots, parsnips and sprouts; sliced into thin matchsticks or chopped into similar-size pieces

• ½ onion, sliced

• 1 red chilli, sliced, de-seeded if preferred

• sunflower oil, for frying

For the batter

• 100g plain flour

• 50g Brown Rice Flour

• 2 tbsp cornflour

• 1 tsp white granulated sugar

• ½ tsp baking powder

• ½ tsp sea salt flakes

• 1 tbsp soy sauce

For the dipping sauce

• 1 tsp sesame seeds, toasted

• 2 tbsp rice wine vinegar

• 2 tbsp soy sauce

• 2 tsp white granulated sugar

• 1 spring onion, finely chopped

 

1. Put the dry ingredients for the batter in a mixing bowl. Stir briefly, then add the soy sauce and 220ml cold water. Whisk to break up any lumps; cover and chill for 30 mins. The batter will thicken slightly.

2. Meanwhile, lightly crush the sesame seeds for the dipping sauce with a pestle and mortar or a sturdy bowl and the end of a rolling pin. Tip into a small bowl, then add 1 tbsp water and the rest of the dipping sauce ingredients. Stir and set aside.

3. Stir the veg and onion into the batter. Heat 2 tbsp oil in a frying pan over a medium heat. Carefully ladle ¼ of the batter into the pan – you should hear it sizzle when it hits. Spread the batter thinly with the bottom of the ladle to make a pancake about 16cm wide, then scatter with some sliced chilli.

4. Gently swirl the pan to move the oil around. After 2-3 mins, the top of the pancake will be partially cooked and the sides should have crisped up. Flip and add a little more oil, if needed, pressing the centre of the pancake a little. Fry for 2 mins more, or until golden and cooked through.

5. Repeat to make 4 pancakes in total, then serve with the dipping sauce. Leftover pancakes can be kept chilled for up to 2 days; bring to room temperature before crisping up in a pan to serve.

6. Tip: The plain batter, without the added veg, can be made up to 3 days ahead and kept in the fridge – just stir well before using.

7. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

 

 

Recipe from Tesco

https://realfood.tesco.com/recipes/korean-roasted-vegetable-pancakes.html

 

 

Leftover turkey burrito

Serves 4, Kcals 599, Fibre 12.3g

• 150g basmati rice​

• 1 lime

• 360g ripe tomatoes

• optional: 1 bunch of coriander (30g)

• 1 x 375g tin of sweetcorn in water

• 1 x 400g tin of black beans

• 300g leftover turkey

• 2 tbsp chipotle chilli paste

• olive oil

• 4 wholemeal tortillas

• optional: 75g feta or Cheddar cheese

 

1. Preheat the oven to 200°C/400°F/gas 6. Cook the rice according to the packet instructions, adding a few gratings of lime zest to the water. Once the rice is cooked, drain and spread it out flat on a tray to cool.

2. Halve, deseed and dice the tomatoes and roughly chop the coriander (stalks and all), if using. Drain the sweetcorn and black beans, squeeze in the juice of ½ the lime, then mix together with a small pinch of sea salt and black pepper to make a salsa.

3. Shred the turkey and mix with the chipotle paste and remaining lime juice until nicely coated.

4. Tear off a large piece of tin foil and rub with a little olive oil. Lay one tortilla on top and spoon one quarter of the rice down the centre, flattening it slightly. Top with a spoonful each of the chipotle turkey and salsa, then crumble over a little cheese, if using. Fold in the two sides then roll up the burrito, tightly wrapping it in the foil and scrunching the ends into a cracker shape.

5. Repeat with the remaining tortillas, then bake for 25 minutes, or until hot and toasted. Serve with the remaining salsa on the side.

 

 

Recipe from Tesco

https://realfood.tesco.com/recipes/leftover-turkey-burrito.html

 

 

Bubble and squeak biryani (V)

Serves 6, kcals 329, Fibre 5.9g

• 1 red onion, peeled and finely sliced into rounds

• 1 tsp white wine vinegar

• 1 tsp sugar

• 1 onion, peeled and sliced

• 2 garlic cloves, crushed

• 1 inch stick ginger, peeled and crushed

• 2 tsp garam masala

• 1 tsp turmeric

• 400g basmati rice

• 900ml hot chicken or vegetable stock

• 700g leftover veg: Brussel sprouts, cabbage, chopped potatoes, roast carrots, parsnips

• bunch 15g coriander, chopped

• poppadom’s, to serve

(IF YOU DON'T HAVE RED ONIONS, TRY USING WHITE, BROWN OR SPRING ONIONS)

 

1. Start by pickling the onions. Toss the onion rounds in the vinegar and sugar and add a pinch of salt. Set aside.

2. Heat the oil in a medium saucepan with a tight-fitting lid. Cook the onion over a medium heat for a few mins until just browning, then add the garlic, ginger, garam masala and turmeric. Cook for another few minutes. Stir in the rice, give everything a good mix to coat the rice evenly.

3. Add the vegetables and pour over the stock and cover with a layer of tin foil, then tightly fit the lid. Cook over a medium heat for 10 mins, then turn off the heat and leave to steam for another 5 mins.

4. Remove the lid, stir through the coriander and top with the pickled onions. Serve with crunchy poppadom’s.

 

 

Recipe from Tesco

https://realfood.tesco.com/recipes/bubble-and-squeak-biryani.html

 

 

Leftover ham and leek mac and cheese

Serves 4, Kcals 704, Fibre 3.9g

• 1 tbsp olive oil

• 2 leeks, finely sliced

• 250g macaroni

• 40g unsalted butter

• 40g plain flour

• ½ tsp English mustard powder

• 650ml (1pt 2fl oz) milk

• 150g any grated tasty cheese you may have.

• 150g (5oz) leftover ham, cut into bite-size pieces

• 4 tbsp white breadcrumbs

(IF YOU DON'T HAVE ANY LEEKS, TRY USING SPRING OR WHITE ONIONS INSTEAD)

 

1. Heat the oil in a large, lidded frying pan over a low heat. Add the leeks, cover and cook for 15-20 mins until very tender.

2. Meanwhile, bring a large pan of salted water to the boil and cook the macaroni for 10 mins or following the pack instructions until just al dente (it shouldn’t be completely tender as it will continue to cook when baked). Drain and set aside. Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C.

3. Make a roux. Melt the butter in a medium pan, then add the flour and stir to make a paste. Cook, stirring for 2 mins, then add the mustard and gradually pour in the milk, stirring constantly until combined and smooth. Slowly bring to the boil, then simmer for 4-5 mins, stirring regularly until thickened. Add two-thirds of the cheeses and stir to combine. Season with black pepper.

4. Arrange the macaroni in a 1.5-2 litre ovenproof baking dish. Add the leeks and ham, then pour over the sauce. Mix well. Mix the remaining cheese with the breadcrumbs and scatter over the top. Bake in the oven for 20-25 mins until golden and bubbling around the edges. Serve immediately.

 

 

Recipe from Tesco

https://realfood.tesco.com/recipes/leftover-ham-and-leek-mac-and-cheese.html

 

 

Leftovers lasagne

A great recipe for leftover after a roast dinner.

Serves 6, Kcals 482, Fibre 5.3g

• 1 tbsp olive oil

• 300g leftover cooked green vegetables, finely chopped

• 250g pack baby leaf spinach

• 350g leftover roast turkey breast, shredded into small pieces or roughly chopped (you can use whatever meat you have)

• 100ml leftover gravy

• 500g jar onion and garlic pasta sauce

• 250g tub ricotta, drained

• 150g reduced-fat soft cheese

• 1 egg

• 50ml milk

• 45g Parmesan, finely grated

• 350g fresh lasagne sheets

• 10g fresh basil leaves

 

1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large saucepan over a medium-high heat and add the green veg and sprouts. Cook for 2 mins or until warmed through. Add the spinach, turkey, gravy and pasta sauce; bring to a simmer. Season to taste and remove from the heat.

2. Meanwhile, mix the ricotta, soft cheese, egg, milk and 15g Parmesan in a bowl; set aside.

3. Spoon ⅓ of the tomato sauce into a rectangular oven dish (about 26 x 20cm) and cover with a layer of lasagne sheets. Add another ⅓ of the tomato-turkey sauce and cover with ⅓ of the cheese sauce. Repeat with another layer of lasagne sheets, the remaining tomato sauce and ⅓ of the cheese sauce.

4. Top with another layer of lasagne sheets and the remaining cheese sauce, then top with the basil leaves. Scatter over the remaining Parmesan and bake for 25-30 mins until golden.

5. Tip: This recipe uses fresh lasagne sheets to cut cooking time, but you can also use dried.

 

Use it up: This recipe gives a starring role to leftovers – use whatever roasted meat and veg you have to bring costs down.

 

 

Recipe from Tesco

https://realfood.tesco.com/recipes/leftovers-lasagne.html

 

Burger bun bread and butter pudding (V)

Serves 6, kcals 285, Fibre 3g

• 25g unsalted butter

• 3 leftover sliced brioche burger buns

• 200ml milk

• 100ml whipping cream

• 2 large eggs

• 15g caster sugar

• ½ tsp vanilla extract

• 410g tin peach slices in juice, drained

• 280g raspberries

• single cream, to serve (optional)

 

1. Preheat the oven to gas 3, 170°C, fan 150°C. Lightly grease a 22 x 15cm ovenproof dish with a little butter. Spread the brioche bun halves with the remaining butter, then cut each in half to create semi-circle shapes. 

2. Heat the milk and cream in a saucepan until steaming but not boiling; remove from the heat. Whisk the eggs, sugar and vanilla in a bowl; while whisking, slowly pour in the warm cream.

3. Layer the bun halves across the baking dish so that they overlap, then alternate the peach slices between them. Scatter over 70g raspberries, pour over the custard and leave to soak for 10 mins. 

4. Bake for 40 mins until golden brown and puffed up. Leave to rest for 5 mins before serving with the remaining raspberries and a little cream, if you like

 

Clever swap: Swap the tinned peaches for 2 fresh ones, sliced into wedges. 

 

Recipe from Tesco

https://realfood.tesco.com/recipes/burger-bun-bread-and-butter-pudding.html

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