Enjoy a roast, then take your pick from our tasty recipes for the leftovers – or freeze some of the meat to make all of them!
Pasta Con Avanzi
Ingredients (Serves 2)
◆ 200g your favourite pasta
◆ Salt and freshly ground black pepper
◆ 400g passata with herbs
◆ 40g pitted black olives, chopped
◆ 150g cooked chicken, chopped
◆ 250g leftover cooked vegetables, chopped
◆ 1tsp caster sugar
◆ Pinch of dried chilli flakes
1 Cook the pasta in lightly salted boiling water as directed. Drain and keep warm.
2 Meanwhile, pour the passata into a saucepan and add the remaining ingredients. Season to taste and heat through gently, stirring until simmering, then cook gently for 3-4min until piping hot.
3 To ser ve, pile the pasta into bowls and top with the sauce. Sprinkle with fresh basil to ser ve.
Quick Quesadillas
Ingredients (Serves 2)
◆75g cooked chicken, chopped
◆ 150g cooked leftover vegetables, chopped
◆ 4 spring onions, trimmed and chopped
◆ 6 cherry tomatoes, chopped
◆ 1tsp fajita seasoning
◆ 2 large soft flour tortillas
◆ 50g grated reduced fat Cheddar cheese
◆ 1tsp vegetable oil
1 Put the chicken in a saucepan with the vegetables, half the spring onion, tomatoes and seasoning. Cover and heat through gently, stirring occasionally, for 5-6min until hot.
2 Lay a tortilla on a board and spread the chicken mixture on top to within 1cm of the edge. Sprinkle with cheese and put the other tor tilla on top.
3 Brush a large frying pan with oil and heat until hot. Carefully slide the tortilla sandwich into the pan, reduce to a medium heat and cook for 1-2min until crisp and golden.
4 Slide the tortilla back on to the board, then flip back into the pan the other side up and cook for a fur ther 1-2min until golden. Ser ve immediately, cut into wedges, accompanied with tomato salsa and remaining spring onions.
Roast Chicken With Autumn Vegetables
Ingredients (Serves 2)
◆2kg whole oven-ready chicken (price check – £4.49 from ALDI)
◆ Salt and freshly ground black pepper
◆ 1tsp each ground cumin and smoked paprika
◆ A small bunch each of rosemary, thyme and sage
◆ 3tbsp olive oil
◆ 1 each large red, green and yellow pepper, deseeded and thickly sliced
◆ 2 large red onions, peeled and thickly sliced
◆ 400g prepared butternut squash, cut into 1cm thick chunks
◆ Garlic granules, to taste
◆ 1 large courgette, trimmed and thickly sliced
1 Place the chicken on a board. Season and rub in the spices. Push some herbs into the cavity. Leave to stand for 20min. Preheat the oven to 190°C, Fan 170°C, Gas Mark 5.
2 Lay a few herbs in the centre of a roasting tin and sit the chi
