Happy Boxing Day! I am on The Saturday Show on Channel 5 today at 9am making this recipe along with a few others to help with leftovers. This is a light, crunchy morsel to serve with coffee at the end of a meal. Add whatever extra nuts you have to hand and be sure to serve with the brandy and clementine dipping cream. It helpfully uses up leftover Christmas pud and custard! READ MORE
Happy Boxing Day! I am on The Saturday Show on Channel 5 today at 9am making recipes to use up leftovers. We simply didn’t have time to make this pie live on air but I wanted to post it up. It’s mighty useful when the leftovers mountain feels too steep to climb, as it get leftovers out of the fridge and safely stowed away in the freezer for another day. READ MORE
Happy Boxing Day! I am on The Saturday Show on Channel 5 today at 9am making lots of recipes for using up Christmas leftovers. I didn’t get a chance to make these on the show as there wasn’t time, but here’s the recipe anyway. I hope you like it. READ MORE
I am a reformed hoarder. Maybe reformed is too strong. I’m a recovering hoarder. Like anyone with a predilection to do things to excess, I will never fully be cured. I will always be a hoarder. Just one who’s less inclined to keep everything these days.
Things I have hoarded/collected:
The ‘how to teach yourself piano’ supplements from the Guardian circa 2009.
Seeds, all types, herbs, flowers. I do not discriminate. However, I also do not plant them. Go figure.
Glasses. The type you drink from. Not just the pretty French stuff with printed fruit and fancy words on. Oh no, Ikea will do too. At one point I owned 67 shot glasses. I don’t even drink shots.
Moisturisers. After buying a promise in a pot, I have very good intentions to apply every morning and every night but time seems to just eek away. So I have dry skin, wrinkles and loads of unopened miracle creams. If I applied them all in one go I might turn back the clock to 1983.
Recipes torn from magazines, newspapers and now photographed on my phone from friends cookbooks. It’s a habit that seems sensible, after all cooking and baking is my hobby. But it’s not sensible; the back log sometimes makes my heart flip. Maybe when the kids are both at school I’ll have the time to try them all. Clearly this is nonsense as I’ll be busy collecting recipes.
And lately pots of tired looking fresh herbs have been gathering on my kitchen windowsill. Drooping, withering, crying out for water. The remnants of a great photo shoot. But there’s no point trying the save them with water, says my husband, they’re not growers apparently. Well obviously a hoarder like me couldn’t bin them. Instead my tired basil leaves have had a second go at life as a basil dressing. It’s easy as the easiest thing.
Finely chop or food process the basil, a pinch of salt and a few scrunches of black pepper. Then add olive oil a tablespoon at a time until you have a dressing that’s thick or thin enough for whatever you fancy. I drizzled mine all over fresh tomatoes and avocado. Also makes a great marinade if we’re lucky enough for more barbecue weather. Maybe change the oil to one that likes higher heats like groundnut instead.
Potato and vegetables fried up and served with a poached egg on to? Oh yes please. This is the kind of dish that manages to straddle winter comfort food and light summer suppers. For me the beauty is in the ultra crisp rosti next to the oozing yolk. And of course this uses up leftovers and for a lady like me who hates waste that’s music to my ears. If poaching eggs is something you’ve had problems with in the past do try my cheat’s poached eggs.
400g cooked potatoes
150g cooked carrots, finely sliced
100g cooked parsnips, finely sliced
½ (25g) pack chives, finely chopped
5 large very fresh free-range eggs
1 teaspoon white wine vinegar
2 tablespoons olive oil
Grate 400g of cooked potato into a bowl, add to that 150g of cooked carrot strips and 100g of cooked parsnip strips. Add a quarter of a pack of fresh chopped chives, some freshly ground black pepper just to season it and mix it all up. Add a beaten egg to the vegetables. Use damp hands to help the rosti mixture not to stick to you and to make really good shape patties. Scoop out one eighth of the mixture, just squash together, wash your hands and then pop 2 tablespoons of olive oil to a non-stick pan. Fry these now for 2-3 minutes on each side, until they’re really crisp and golden.
Boil a large saucepan of water and add a teaspoon of white wine vinegar. Crack one of your eggs into a ramekin dish; the reason for doing this is when you drop the egg into that simmering water it’s going to stay in one place where as if you crack it from up high it’s more likely to spread out. Simmer for 3 minutes for a perfectly poached egg. Serve the rosti with the poached egg on top, lots of black pepper and more fresh chives.
I’m a mum of 3 boys, a cookbook writer and also a finalist on the 2011 Great British Bake Off.
I’ve decided to record the recipes I use, partly to save them somewhere and partly in case someone else might like to use them...
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