simple.
Use it up festive special
Savvy ways to use up the open, partly used ingredients left over from recipes in this issue – plus tips for Christmas scraps
ILLUSTRATIONS: ALICE CLEARY
Instant espresso powder
(from chocolate Baileys cake p104)
• SPEEDY SPICE RUB
Mix 1 tbsp each espresso powder, chilli powder and brown sugar. Add 1 tsp salt, ½ tsp onion powder, ½ tsp garlic powder and ½ tsp cocoa powder. Add some ground cumin, cinnamon or cayenne if you like. Rub over pork ribs or steak before grilling, or add a splash of oil and toss with carrots or parsnips before roasting.
• CLASSY VINAIGRETTE
Whisk 1 tbsp sherry or red wine vinegar, 1 tsp honey, 1 tsp espresso powder and a pinch of salt. Slowly whisk in about 150ml olive oil. Season well and use to dress crunchy cabbage or charred greens.