There is nothing worse than wasting food that you have lovingly prepared, which is a great motivator to be spontaneous and creative with leftovers. Take your Sunday roast chicken and medley of roast vegetables for example; after the pleasure of the meal itself, you can actually use all those delicious leftovers to make these two different delicious dishes to enjoy throughout the week.
Wild garlic, spelt barley chicken broth
Ingredients
Carved chicken carcass
100g spelt pearl barley
A handful of wild garlic – although you could use spinach or kale
A little lemon juice
Pick all the meat off the leftover chicken and set aside. Make a stock from the carcass by covering in water, adding non-starchy vegetable peelings (onions, carrots, etc) and any old herbs. Gently simmer for three to four hours then strain.
Once strained add spelt pearl barley to the stock and cook until soft (about an hour). Finally add the chicken and the wild garlic, season with salt pepper and lemon juice to taste. You can add any vegetables you wish to this broth.
Roasted vegetable hummus
Roasting vegetables enhances their sweetness and can be used to make a fantastic hummus. The below recipe allows you to create a deliciously morish hummus using British seasonal root vegetables or squash left over after a Sunday roast. Beetroot has been used in this example, but you can substitute with other roasted root vegetables.
Ingredients
200g roasted beetroot
1 head of roasted garlic
Lemon juice
2 tablespoons of tahini
A pinch of toasted ground cumin
A handful of breadcrumbs
100g walnuts, roughly chopped
Salt, black pepper
Blitz the veg in a blender until smooth. Add tahini, lemon, cumin, walnuts, breadcrumbs and lemon juice. Blitz again to your desired consistency. Season to taste with salt and black pepper. Serve with crudities of seasonal vegetables.
Recipe provided by Oliver Gladwin, The Shed, with thanks to the Sustainable Restaurant Association.
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