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MY LEFTOVERS FEAST

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

MENU OF THE MONTH

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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About Delicious Magazine

Banish the January blues with delicious. magazine’s new issue. It’s packed with cheer-up food for wintry days, whether you crave dishes oozing melted cheese, the fresh zing and zest of clementines, Nina Olsson’s healthy bowlfuls or a traditional roast lamb from Mary Berry. Looking for more exotic delights? Try the quick Peking duck, sattu parathas or step-by-step sticky babka. plus we have hearty food Le Gavroche-style.
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