MY LEFTOVERS FEAST

How the head chef of a two-Michelin-star restaurant cooks at home

MENU OF THE MONTH

PHOTOGRAPHS ALEX LUCK FOOD STYLING REBECCA WOOLLARD AND LOTTIE COVELL STYLING OLIVIA WARDLE INTERVIEWS PHOEBE STONE

2017 is the 50th anniversary of one of the country’s best restaurants: London’s Le Gavroche. To mark the start of the celebrations, we talked to Michel Roux Jr about this momentous year and found out what head chef Rachel Humphrey cooks when she’s not whipping up French classics at work. Here, she’s created a menu that makes clever use of favourite festive leftovers: those foil-wrapped parcels of turkey and ham squirrelled away in the freezer from the Christmas lunch, the overly generous hunk of cheese you bought for Boxing Day, the remains of which is sitting in the fridge, and that jar of mincemeat you’re not sure what to do with. If you’re imagining fancy-pants cheffy recipes, think again – this is classic, crowd-pleasing comfort food

THE ULTIMATE LEFTOVERS MENU FOR 6-8

Fresh and smoked salmon pasta with horseradish

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Ham, turkey and stilton tourte

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Caramel baked apples with mincemeat and pistachios

Fresh and smoked salmon pasta with horseradish, p80

SUSY ATKINS’ WINE PICKS

Opened wines, white and red, will still be fresh for up to three days after opening as long as you reseal them quickly and keep in a cool spot. Ports, sherries and dessert wines can last up to a week. The top picks for these gorgeous leftovers are soft white burgundy with the savoury dishes and a sweet bordeaux or great-value Spanish moscatel with the apples.