Use it up
Get creative with your leftovers, whether it’s the half-empty jars and tins from recipes in this issue or the use-by clock-tickers in your fridge and cupboards
BY JESS MEYER, ACTING DEPUTY FOOD EDITOR
Tamarind paste
(from slow-cooker chicken curry p96)
• ADD TO COCKTAILS The acidic tang of tamarind adds a fresh twist to your faithful cocktail recipes. Try it in a whisky sour or classic margarita, adding ½-1 tsp per serving, along with the simple sugar syrup. For a bloody mary with extra depth, add ½-1 tsp per cocktail, mixing it in with the tomato juice.
• GLAZE ROAST VEGETABLES Mix 4 tbsp olive oil, 3 tbsp tamarind paste, 1 tbsp maple syrup, a pinch of chilli flakes and some salt in a small bowl. Toss with roast vegetables 10 minutes before the end of their cooking time, then return to the oven to finish. The glaze also works well for basting roast ham, a beef joint or a side of salmon.
• ADD TO BAKES The tart zing of tamarind is a brilliant counterbalance to sweet bakes. It works especially well with the caramel notes in dried fruit such as figs, apricots and dates, so try adding 1-2 tsp tamarind paste to a sticky date pudding or butterscotch sauce.