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7GREAT WAYS TO LOVE YOUR LEFTOVERS

A big delicious. welcome to chef, cookery teacher, broadcaster, author and brilliant cook Thane Prince as our fifth writer in residence. A thrifty sort, she’s partial to a fridge forage. Here she gets creative with recipes that bring new life to your store of post-festive odds and ends

the residency.

RECIPES THANE PRINCE

PHOTOGRAPHS MAJA SMEND

FOOD STYLING LOTTIE COVELL

STYLING DAVINA PERKINS

THANE PRINCE

Food writer in residence No 5

I’ve always thought it no coincidence that January (almost) rhymes with penury. This can be a bleak time of year: the feasting is behind us, the bank balance not perhaps as balanced as one would wish, and there is the prospect of many more dark days looming before the lighter evenings arrive. Food now takes on an even more important role, keeping our spirits up as well as nourishing us – but can January food joy be achieved without causing further straining of our already overstretched purses? Yes. My way is to make clever use of leftovers.

I often prefer cooking with leftovers to starting from scratch. There’s wonderful freedom in a fridge forage. It encourages you to make glorious combinations you might not otherwise have considered: a spoonful or two of cranberry jelly? Stir that right into the mutton curry. Some roasted parsnips and carrots? Add some ready-made puff pastry and have a savoury take on tarte tatin.

There’s a sense of delight in the thrift and creativity. I make soups from yesterday’s vegetables; omelettes with leftover smoked fish; and croquettes with scraps of cheese, meat or mushrooms. The essential trick is to add a real kick of flavour and to make a dish that’s very different from the original one. Wrap the last of the crystallised fruit, finely chopped, in crepes, flame with brandy and serve with the remains of the custard for pudding. Layer up these same crepes with diced meats, spoon over leftover bread sauce, scatter with some grated cheese, then bake until the edges are crisp. Make unlikely salads using thinly shredded cabbage, sprouts or broccoli and dress with a zingy orange-miso dressing.

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About delicious. Magazine

Stay cosy this winter with the January issue of delicious. magazine. Gill Meller brings seasonal comfort, Thane Prince transforms leftovers and José Pizarro cooks a warming menu from Catalonia. Thomasina Miers, Bill Granger and Matt Tebbutt share their favourite family recipes and Phil Vickery shows that healthy food can be tasty too. Plus we have the best Cornish pasty, our guide to the perfect cooked breakfast and this month's must-cook pudding – sticky, caramel chocolate sponge. And don't miss our brilliant pull-out Winter Vegetarian collection.