NeonSnake on Nostr: Leaving aside for a second everything else I've been tooting about...😉 I've come ...

Leaving aside for a second everything else I've been tooting about...😉

I've come to end of my chicken leftovers.

On Sunday, I roasted two chickens and a kilo of gammon. The entire gammon was sliced and sent off to my friends, along with maybe half to two-thirds of one roasted chicken.

On Sunday, I served with roast potatoes, green beans and pan-sauce. Yer basic British roast chicken dinner.

For the rest of this week, I've managed a green bean and lentil salad, with eggs, a risotto, and a pasta bake (the tetrazzini in the last photo, which lasted two nights for two people).

I sort of made sure that the "leftovers" looked more elegant than the main, because I'm trying to make a point, which is that "leftovers" can absolutely make meals that look like they can be served at a restaurant.

They're also very cheap, if you have the dried stuff already - like the risotto rice, the lentils, good old spaghetti and so on.

Even if you don't, we're not talking about using a whole box of spaghetti here, and I'll use the rest in the coming weeks.

Another point to make, is that I'm trying to vary my leftovers.

Last week, I made noodles, and fried rice, for instance, with leftover beef brisket.

These can *absolutely* be made with leftover chicken, but what I'm trying to demonstrate is that if you want to "leftover" cooking, you're not bound by certain dishes - there's loads that you can do, some of which are interchangeable, some aren't, but it doesn't need to be boring!