If you’ve enjoyed a roast dinner over the weekend then you may well of been left with a fridge full of leftovers. Well, lucky you! Don’t, whatever you do, chuck them out! Even the cold Yorkshire puddings and roast potatoes, which you probably don’t think reheat very well (and you’d be right, they lose their crispiness). If you treat your Sunday roast leftovers this way, you’ll be making a roast purely so you can knock up a bubble and squeak frittata come Monday. Seriously.
I am a huge believer in using up leftovers when you have them. This is a prime example of making the most from somewhat lacklustre bits and bobs – and coming up trumps. The quantities are rough, as I didn’t measure my leftovers. But this recipe is more of an idea, as it’s so adaptable and also dependant on the size of the pan and the quantity of leftovers.
Serves: 4-6
Prep time: 5 minutes
Cook time: 15 minutes
Total time: About 20 minutes
Ingredients:
About 2 large leftover Yorkshire puddings
About 6 leftover roast potatoes
Large handful of leftover cabbage
6 eggs, beaten
Salt and pepper
Butter, for frying
Large handful of mature cheddar cheese, grated
Instructions:
- Heat a large heavy bottom frying pan that you can also put under the grill.
- Preheat your grill.
- Roughly chop the Yorkshires, roasties, cabbage. Beat your eggs. Mix together the veggies and eggs, seasoning well.
- Fry a little butter in the pan.
- Add the mixture to the pan. Sprinkle grated cheese all over the top. Let it cook for about 10 minutes, until it is getting crispy on the bottom.
- Once you can see it’s done on the bottom but wobbly on top, pop under the grill until brown and bubbling on top.
- I served mine with English mustard, but also we tried it with brown sauce and it was divine. Get this – the kids even ate it up, and they turned down the cabbage first time around!
