Under the joint soup
I love a roast as much as the next florist, but it is the leftovers i like the most. Cold chicken and chips, sandwiches, pasta dishes, all good things.
The thing i make most however is soup. Vegetables roasted under a joint are oozing with all the flavour from the meat. I prefer orange vegetables for this, carrot, sweet potato, or butternut squash. these particular ones were roasted under a joint of pork, i tossed them in olive oil, a spoonful of garam masala, chopped garlic, dried chilli flakes, extra cumin, and a lemon squeezed over.
Heat the leftover veg in a pan, add stock, and a tin of tomatoes, blitz with a hand blender and serve with a glug of olive oil.
Whilst clearing out my bookshelves it would appear i once paid £12.99 for a cookery book written by Ainsley Harriot. The shame.
To compensate, more tasteful wrapping paper being used as wallpaper.
Posted by Miss Pickering at 4:27 PM