I love leftovers. A fridge full of odds and ends, ready to be transformed into something wonderful. The hard work has been done – now you can reap the rewards.
The sad thing is that, as a word, “leftovers” sounds so humble and unloved. It is not usually a word to excite passion. He talks about dishes made out of desperation and reheating tired ingredients. But once you realize all the potential and enjoyment you can have with a little leftover from a wonderful meal, the way you cook will be revolutionized.
The way we buy has a lot to do with why people don’t accept leftovers. Buying to cook a different meal each night risks not only leaving unused ingredients in your fridge until they perish, but also throwing away any leftovers – ironically because you have something planned for the next day that you don’t. not want to waste.
The Lot but better cooking is good for the bank balance, the planet, and your skills as a cook for anything. We are all busy and it can seem scary not having fully planned your meals. But once you break up with the over-shopping, you’ll feel such relief that you’ll never look back.
Of course, you still have to plan a bit. The reality is that in order to have leftovers, you have to cook. For three or four nights of the week, plan to cook something delicious, then experiment with leftovers and a few runs in the fridge for the rest of the week. Cooking versus refrigerators produces some of my most wonderful dishes. I hope you will be inspired to discover your own favorite leftovers.
Batch but Better by Lizzi Kamenetzky, published by Kyle Books (£ 16.99), is available at books.telegraph.co.uk.
Roast Chicken with Lemon and Tarragon
The free-range chicken is coated with butter flavored with garlic, tarragon and lemon zest, then roasted in white wine until it falls off the bone. Served with new potatoes with hazelnuts.
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This notice was published: 2021-09-23 11:31:06