Many thanks to all of you who linked up your leftover Sunday roast dinner recipes for this month’s challenge. I know it’s been a busy month with Christmas and all, so Kate and I really do appreciate the effort you all made to link up.
Starting things off we have Jen over at Blue Kitchen Bake with five ideas to use up leftover roast lamb. Pop over to her blog to see recipes for lamb, leek and mint risotto, shepherds pie, moussaka, lamb with pasta, pesto and sweetcorn and lamb stew. Jen certainly know show to stretch her leftovers!
Pudding is a very important part of roast dinners, and sometimes (only sometimes!) there is leftover puddings. Vanesther over at Bangers & Mash got creative with her leftover Christmas pudding and made Christmas Pudding ice cream! Sounds delicious!!
Vanesther also used up some leftover Brussels sprouts to make this Stilton, ham and Brussels sprout tart. Brussels sprouts are not everyone’s favourite, Vanesther says, but everyone loves them in her household. “It’s their crunchy nuttiness I love,” she says, “which I think works particularly well in this tart, teamed with strong, salty Stilton and some lovely smoked ham.”
Laura over at the fantastically named blog I’d Much Rather Bake Than… uses up some Christmas leftovers in her Turkey, Ham and Veg Baked Risotto, much to the delight of her family. She says the crumbly topping is crushed goats cheese biscuits that her Mum got in a hamper from her boss that wouldn’t have been used otherwise. I love this sort of creative use of things which otherwise would have gone to waste!
Nazima over at Franglais Kitchen finishes things off with her gorgeous Vietnamese spring roll recipe with Turkey and Cranberry. What a refreshingly light way to use up leftover roast turkey and cranberry sauce! Nazima says, “Vietnamese spring rolls are quick, healthy, very low fat and 5:2 diet friendly.” A great recipe to start off the New Year with!
There are some changes afoot with the No Waste Food Challenge starting in the New Year, so watch this space!