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Oliver Peyton - restaurateur

Oliver Peyton

Restaurateur
‘My family weren’t rich, so I was brought up with the idea of not wasting food.  I’m married to an Italian, too, and they’re completely mad about not throwing anything away.  Leftover chicken goes into coronation chicken.  Veg and meat are either sliced up into a salad or put with beaten eggs for a frittata – or we make bubble and squeak.  We eat as a family, so that impacts on how much food we have left – and because our children have been brought up to eat what we eat, they’re not fussy and like everything.’

   Sarah Beeny

Sarah Beeny

TV presenter
‘I hate waste – it upsets me – so I rummage in the fridge and make a big batch of what my friends call Sarah’s Scary Soup.  Chicken legs, the odd boiled or mashed potato and tired pieces of veg go into a big pot with a chicken carcass or stock, then I leave it to simmer.  Some onions and garlic always help if it’s bland.  Despite the name, my friends love it.’

Aggie Mackenzie's Jewish salmon cutlets
Aggie Mackenzie
‘My late mother-in-law made these with tinned salmon – they were a favourite of my husband’s. Now he goes fishing in the summer, so we have lots of salmon and trout.  Any leftovers are turned into these tasty morsels, best served with a potato salad.’

Serves: 2-3
Preparation: 15 minutes
cooking time: 4-8 minutes

Jewish salmon cutlets
You will need:

  • A good handful of parsley
  • 1 small onion
  • About 250g (9oz) cooked salmon or trout, flaked
  • 1 egg, beaten
  • 2 tablespoons medium matzo meal or fine
  • breadcrumbs, plus extra for dusting
  • 6 tablespoons sunflower oil for frying

Method:

1.  Mince the parsley and onion in a blender.  Tip into a bowl, add the flaked fish and egg and season well.

2.  Stir in the matzo meal or breadcrumbs. The mixture should be dry enough to shape, but still slightly sticky.  You may need more matzo or breadcrumbs, especially if you started with less fish.

3.  Put a little extra matzo meal or breadcrumbs on a plate.  Shape the fish mixture into ovals about 4cm (1½inch) long (good fun for kids to do), then roll in the matzo meal or breadcrumbs.

4.  Heat the oil in a frying pan and shallow fry (in batches if necessary) for 4minutes.  Serve hot or warm with some fresh watercress and a potato salad.

285cals, 17g fat (3g saturates), 10g carbs (2g total sugars) per serving

 


 

Josceline Dimbleby's super-quick chicken, spinach and coconut curry

Josceline Dimbleby
‘This is a recipe that adapts easily to leftovers – turkey or goose after Christmas, salmon from a dinner party, leftover veg for a vegetarian curry.  Hard-boiled eggs produce a lovely egg curry, a favourite of mine.  Serve it with basmati rice, which cooks in 10 minutes.’ 

Serves: 4 - 5
Prep time: 5 minutes
Cooking time: 10 minutes

Super-quick Chicken, spinach and coconut curry
You will need:

  • 25g (1oz) butter
  • 1 tablespoon groundnut or sunflower oil
  • 500g (1lb 2oz) skinless cooked chicken, cut into bite-sized pieces
  • 1 large bag baby spinach leaves
  • 3–5 teaspoon mild curry or tikka paste for an Indian-style curry or 2- 3 teaspoons Tom Yum paste for a Thai-style curry
  • 400ml can coconut milk
  • Large handful freshly chopped coriander leaves

Method:

1.  Melt the butter and oil in a heatproof casserole dish over a medium heat.  Add the chicken and cook for 1 minute, then put in the spinach, stirring with a wooden spoon until the leaves have wilted.

2.  Stir in the curry paste, using the larger amount if you like it hot.  Pour in the coconut milk and bring it just up to boiling point, stirring constantly.

3.  Remove from the heat and season, adding more curry paste if you like.  Garnish with coriander and serve immediately.

327cals, 16g fat (5g saturates), 7g carbs (6g total sugars) per serving.

 

Take a look at the August issue of Good Housekeeping, out on Friday 4 July 2008 available instore. 

 

 


Source: Good Housekeeping.  Photographs by Hugh Johnson.