One of the many reasons we love a good roast is because of all the leftovers! If you aren’t in the mood for more meat and veg, though, you can easily convert your leftovers into a delicious pie, pasta or frittata. Try these ideas with your next roast leftovers.
If you have leftover pumpkin and red onion, this pasta is super quick to throw together and makes a delicious, vibrant vegetarian dinner. Simply add the pasta, some herbs and cheese, and voila – dinner is served!
Combine roast chicken leftovers with McCain Creamed Spinach, passata, pasta and feta, before baking for 10 minutes, and you’ll be rewarded with a flavoursome winner – winner chicken dinner!
If you’re planning a braai the next day, why not reuse your leftover roast butternut in a delicious braai pie? You can also use McCain Mashed Butternut, cooked from frozen in the microwave. Butternut, cheese and bacon are a match made in heaven, so whether you’re making it from scratch or using leftover butternut, this is a guaranteed crowd-pleaser.
Revitalise roast beetroot and sweet potato by blending it with some spices and herbs to create a hearty and vibrant soup. You can also use McCain Diced Beetroot and McCain Sweet Potato – simply add from frozen and cook until defrosted, before blending with vegetable stock.
Pumpkin fritters are always delicious, but if you are looking for a new twist, try topping your leftover fritters with crispy streaky bacon, pungent blue cheese and aromatic sage butter. It’s a flavour bomb waiting to happen!
Cube leftover roast chicken and toss it with chilli spice, hot sauce and mayonnaise. Then layer it in a tortilla with lettuce and cheese, for a light lunch the whole family will enjoy.