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.
Rice and Vegetable Stuffed Tomatoes
Use leftover rice and vegetables in these impressive stuffed tomatoes.
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
- 4 medium tomatoes
- 150g leftover cooked rice
- 100g leftover cooked vegetables, diced (e.g. broccoli, carrot, courgette)
- 3 tablespoons pesto
Method
- Preheat the oven to 200ºC.
- Cut the top off each tomato but don’t throw it away. Scoop out the centre and seeds with a teaspoon leaving 1cm of flesh around the edges.
- Mix together the rice, vegetables and pesto, season well with salt and pepper and spoon into the tomatoes. Replace the lids.
- Place in a small roasting tin and bake for 15-20 minutes until tender.