ARE YOUR eyes bigger than your belly when it comes to a slap-up Sunday roast?
Don’t worry – most of us are guilty of rarely getting through our entire plate of grub.
Mountains of uneaten meat, veg and Yorkshire puddings end up being scraped into the bin every Sunday across Scotland.
But it doesn’t need to be that way, as renowned chef Josh Eggleton today reveals.
Josh has teamed up with The Daily Record to celebrate British Roast Dinner Week, sponsored by Colman’s, and help in our search to find the nation’s Best Roast Dinner.
We’re calling on our army of readers to nominate their local for the coveted crown – and everyone who votes will be entered into a free prize draw to win £1000 worth of grocery vouchers.
To nominate simply click on the red strap below!
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Thank you for entering!
The winner will be notified by email.
Josh’s award-winning gastropub, The Pony and Trap, in Bristol, is recognised as one of the most exciting places to eat in the South West – and in 2015 was voted second in the Publicans Morning Advertiser Top 50 UK Gastropubs.
He said he’s always amazed by how much good food people throw away having cooked a roast dinner. He told us: “By being creative with your roast dinner leftovers, you can avoid waste and save money.
“Through my work with the Sustainable Restaurant Association, I’m a big fan of using as many leftovers as I can and turning them into a delicious meal or snack for the next few days.”
Below, Josh reveals five ways you can work magic with your leftovers…
1. Make no bones about it
Use any chicken bones to make a soup if left to simmer for two hours, or create a stock by freezing it.
You can then get it back out when you need some gravy for your next roast. Or, use any leftover beef in a sandwich with Colman’s mustard the following day.
2. Curry on cooking
Chicken is generally better than beef for a curry, but that really depends on the cut you use. Chicken will be easier to make into a simple sultana and apple curry.
3. Strictly root veg
I’m a huge fan of bubble and squeak and it’s a great way to use up surplus potatoes, parsnips, carrots, cabbage and swede.
Vote for your local in hunt for nation’s best roast dinner – and win £1000 grocery vouchers
Make it indulgent by adding leftover pork shoulder and topping with a poached egg.
4. Ride the gravy train
I like to call the stuff that you get at the bottom of your roasting tray black gold – this is what you should use for your gravy. Or save up your juices, wait until they thicken, and then spread on toast.
Dripping on toast is one of my favourite things to do with delicious roasting juices and beef fat.
Just ask your nan, she’ll know.
5. Wine down
As for leftover wine – you never get any in my house! Don’t put it in your gravy as you’ll want it to taste of meat, not wine.
NOMINATE YOUR LOCAL PUB FOR BRITAIN’S BEST ROAST!
British Roast Dinner Week, sponsored by Colman’s, runs from September 26 to October 2, when pubs across the country will put a roast on the menu every day.
We’ve teamed up with them to find Britain’s Best Roast Dinner – and you could win £1000 worth of grocery vouchers just for nominating your local.
Simply click on the link below to submit your favourite pub into the competition.
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Thank you for entering!
The winner will be notified by email.
This article was brought to you in association with British Roast Dinner Week and Colman’s.