Use it up
Get creative with your leftovers, whether it’s nearing-their-use-by items in the fridge or half-empty jars from recipes in this issue
BY JESS MEYER, ACTING DEPUTY FOOD EDITOR
Jam jar clearout
• JAM JAR COCKTAILS Shake your favourite cocktail with ice in an almost-empty jar of jam, honey or even fruit compote (you’ll want about 1-2 tsp jam per serving).
• ALL-PURPOSE STICKY GLAZE Jam or honey make a great glaze for poultry (as in the traybake pictured), meat or fish, especially on the barbecue. Use straight or combine with a splash of booze or water and some ginger/garlic/herbs/ spices. Use just one jam/honey or combine them.
• FRUITY CHOCOLATE Stir a spoonful of jam, curd or marmalade into chocolate ganache for a fruity twist. Use to glaze or fill cakes and biscuits, or turn into chocolate truffles.