Use it up
Savvy ways to make the most of the open, partly used bits and bobs left over from some of the recipes in this issue
BY JESS MEYER
Truffle oil (from mushroom khichadi p58)
• FANCY POPCORN – SERVES 2-3 Cook 70g popping corn according to the packet instructions. Melt 30g unsalted butter in a small pan. When foaming, add 2 tsp truffle oil and a pinch of salt. Drizzle the truffle butter over the popped corn, toss together, then serve.
• TRUFFLED ROASTIES – SERVES 4 Heat the oven to 170°C fan/gas 5. Put 6 tbsp olive oil and 4 tbsp truffle oil in a large roasting tin and heat in the oven for 10 minutes. Parboil 1kg peeled and cut floury potatoes for 5-7 minutes. Steam dry, shaking to roughen the edges a little, then toss with 1-2 tbsp dry polenta. Add the potatoes to the hot oil and turn to coat. Sprinkle with salt, then roast for 1 hour 20 minutes, turning now and then, until crisp. Drizzle with more truffle oil to serve if you like the flavour strong.