Poultry keeper's Pie

Similar principle to a shepherd's or fisherman's pie, but using chicken left from Sunday's roast hence the name. I couldn't be bothered to make mash so I thinly sliced the potato with my mandolin. Mash would work just as well though.

Ingredients (serves 2)
1 leek, sliced
125g mushrooms, sliced
220g cooked chicken
1/2 tsp chopped garlic
400g potato, thinly sliced or mashed
250g milk
5g butter
5g plain flour
1/2 tsp wholegrain mustard

* in a little oil gently fry the leek, mushroom and garlic until softened
* mix with the chopped chicken in a casserole dish
* make a white sauce by combining the milk, butter and flour in a small pan. Bring to the boil, whisking continually, then simmer for a couple of minutes and stir in the mustard
* stir the sauce into the chicken mixture and top with the potato
* bake at 180C for 40 minutes or until the potato is cooked

Hot Cross Bun Bread and Butter Pudding

We didn't get through our hot cross buns quite quickly enough, and the last few started to go a bit stale so I decided to turn them into a yummy dessert.

Ingredients
4 stale hot cross buns
Butter
2 eggs
25g caster sugar
350ml milk
1/2 tsp vanilla extract
Brown sugar to finish

* slice the buns and thinly spread with butter then cut into triangles
* beat together the eggs, caster sugar, milk and vanilla
* arrange the bun pieces in a buttered baking dish and pour over the milk mixture.
* sprinkle brown sugar over the top and bake at 180C for around 35 minutes or until golden.

Gammon Risotto

I had a load of gammon left from a roast, but obviously this would work just as well with other meats, or just use more mushrooms for a veggie option.

Ingredients (serves 2)
150g arborio rice
1 small onion, chopped
1 clove garlic, crushed
3 mushrooms, sliced
600ml vegetable stock
30g sweetcorn (optional)
150g cold roast gammon, cubed
Black pepper

* heat a little oil in a pan, add the onion and cook until translucent. Add the garlic and mushroom and cook for another minute
* add the rice and cook for 30 seconds, then pour in about 100ml of stock and the sweetcorn and stir.
* cook gently, stirring frequently, and add more stock whenever it starts to look a bit dry.
* when the rice is almost cooked stir in the gammon and season well with plenty of pepper.
* top with a bit of grated cheese to serve if you like.

Mushroom and chicken stroganoff

I had intended to make a mushroom stroganoff, but I had a load of cooked chicken left from Sunday roast so I threw that in too.

Ingredients (serves 2)

Small onion
150g mushrooms
165g cooked chicken
120ml half fat sour cream
300ml vegetable stock
1/2 tsp paprika
1/2 tsp chopped garlic
Salt/pepper

* chop the onion and mushroom and fry in a little oil for a couple of minutes
* add the sour cream and stock, paprika and garlic, and season well
* add the cooked chicken
* simmer for 20 minutes then serve with rice

Reggae Reggae lamb stir fry

We had roast lamb last night, and there was plenty of meat left. This was a quick way to turn some of the leftovers into dinner.

Ingredients (serves 1)
100g roast lamb, thinly sliced
1/2 onion, sliced
1 carrot, thinly sliced lengthways
3 mushrooms, sliced
50g broccoli florets
Big dollop reggae reggae (or bbq) sauce

* heat a little oil in a pan
* stir fry the veg for a couple of minutes
* Add the meat and sauce.
* cook until the lamb is heated through and the veg is cooked

I had it with some noodles.