3 WAYS TO TRANSFORM LEFTOVERS INTO A DELICIOUS DISH

Turn your leftovers into a moreish meal

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Create a feast using last night’s yummy leftovers. From a fish frittata to cinnamon-and-sugar biscotti – these meals will quickly become your favourite go-tos.

LEFTOVER BREAD

CINNAMON-AND-SUGAR BISCOTTI
Makes 10 // Cooking time 20 minutes



INGREDIENTS
Leftover slices of bread, cut into fingers
100 g butter
¼ cup brown sugar
2 tsp cinnamon
Pinch salt

METHOD
1. Preheat oven to 170°C.
2. Place the bread on a baking tray. Dot with butter and sprinkle with sugar, cinnamon and salt.
3. Bake for 8–12 minutes until golden.
4. Serve with tea or coffee.

Recipe & styling: Jules Mercer
Photography: Gareth van Nelson // HMimages.co.za

LEFTOVER FISH

FISH FRITTATA
Serves 6 // Cooking time 35 min

INGREDIENTS
10 eggs
1½ tsp black pepper
1½ tsp salt
4 spring onions, finely chopped
2 Tbsp unsalted butter
⅔ cup cooked, flaked hake
2 Tbsp Parmesan
20 g flat-leaf parsley

METHOD
1. Preheat oven grill to 180°C.
2. Whisk together the eggs, seasoning and spring onions.

3. Melt the butter in an oven-proof pan over low heat. Add the egg and allow the edges to set, without stirring.
4. Sprinkle over the hake and Parmesan before the eggs set and grill for 10 minutes.
5. Turn out onto a platter and top with fresh parsley to serve.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

LEFTOVER NAAN (OR PIZZA BASES)

MASALA POTATO PIZZA
Serves 2 // Cooking time 25 minutes

INGREDIENTS
⅓ cup vegetable oil
1 garlic clove, peeled and crushed
1 Tbsp masala spice
2 large leftover naans (or pizza bases if you don’t have naan)
6 baby potatoes, parboiled and very thinly sliced
½ cup coriander, chopped
¼ cup cashews, roasted and halved

METHOD
1. Preheat oven to 200°C.
2. Heat ¼ cup oil in a pan and fry the garlic until golden. Add the masala spice and cook for a few seconds, until fragrant.
3. Brush naans with remaining oil and arrange the potatoes on top. Drizzle with the masala oil.
4. Bake for 10 minutes, until the naans are crisp.
5. Scatter with coriander and cashews before serving.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za