Soggy Greens Dressing
Turn a bag of forgotten, sad looking greens into a damn good dressing. This works well with spinach, lettuce, rocket or even leafy herbs like parsley or coriander.
Fish and Chip Pie
If you ordered too much food at the takeaways, don't throw it away. Turn your leftovers into this delicious fish and chip pie.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 2 leftover pieces of fish
- Leftover chips (approximately one cup)
- 1 small onion, finely diced
- 1 tablespoon vegetable oil
- ½ carrot, diced finely
- 1 stick celery or ¼ small leek or 1 small courgette, diced finely
- 1 can chopped tomatoes
- Salt and pepper
- ¼ cup grated cheese
- ¼ cup chopped parsley or 1 spring onion
Method
- Preheat oven to 200°C.
- Heat the oil gently in a frying pan or saucepan. Add the onion and sauté until soft.
- Add the carrot and vegetable of your choice – celery, leek or courgette – and cook gently until soft.
- Add the chopped tomatoes and simmer until the sauce has reduced and thickened. Season with salt and pepper.
- Slice the leftover chips finely and mix with the cheese and parsley or spring onion.
- Place the fish in a small baking dish (you can remove the batter from the fish if you prefer.)
- Spoon over the sauce then pile the chip crumble on top.
- Bake for 10 – 15 minutes until crisp and bubbling.