Find out how to make an easy cauliflower cheese with this recipe. Cauliflower cheese topped with melted, bubbling and slightly crispy cheese and a tangy, creamy sauce has to be the ultimate comfort food for cold winter nights.
If you have leftover cooked potatoes, you can pad it out with them and likewise if you have broccoli to use up it’s just as good as cauliflower.
This recipe is designed to be easy to make, especially with regards the sauce which is the part that most find difficult. Using this all in one method, however, making a delicious sauce becomes pretty foolproof, and the addition of Cayenne pepper gives it a wonderful kick.
Equally it is important to get the topping right so that it is nicely melted and bubbling but also slightly crispy. This recipe uses both vintage cheddar and Parmesan cheese – a delicious combination and perfect for this effect.
Alternatively, if you’re short of time, you could use ready-made sauce and add cheese and mustard. I always use vintage cheddar cheese in the sauce, but you could just as easily use up any lumps of cheese lurking in the fridge.
Stir fried vegetables with leftover roast pork
This is a great recipe for leftover roast pork stir fry with egg fried rice – the perfect way to use up your Sunday roast leftovers.
It is really easy to make – ready from scratch in 15 minutes – and very versatile. You can use any vegetables which stir fry well; carrots, bean sprouts, sugar snap peas, mange tout beans, onion, mushrooms and courgette.
After boiling your rice, fry up the roast pork until crispy, then stir fry the vegetables before making the egg fried rice. Serve with sweet chilli sauce.
Leftover roast pork is one of the more versatile roast meats and it keeps better than beef and lamb. I also like it cold in a sandwich with apple sauce, but this is a really good way to use it up as a hot meal.
So if you’re wondering what to do with leftover roast pork, try this simple stir fry dish!
This quick and easy leftover roast chicken curry takes about 10 minutes to put together and will be ready to eat in a maximum of 30 minutes.
This recipe is the perfect use of leftover roast chicken, as you can use breast, thigh and drumstick meat to bulk it up. The flavour comes from the range of spices – root ginger, cloves, chilli, turmeric, cumin seeds, coriander seeds, fennel seeds and cardamom seeds.
If you’ve got a blender, it’s best if you blend the onions, garlic, chilli and ginger. If you haven’t, it doesn’t matter – just chop them finely. The suggested spices are just that, a suggestion, basically pretty much any combination of Indian spices would work.
I use whole spices and grind them myself, but ready ground are fine and less time consuming. Likewise, toasting the spices gives extra flavour, but you can leave this out as well if you’re short on time. The recipe serves two people comfortably.
This is lovely if you add creamed coconut or crème fraiche. The perfect recipe for roast chicken leftovers!
Cooking midweek meals can rarely be described as a pleasure. Given the frantic nature of our modern lives, extended working hours, gym obligations and shoddy public transport, deciding which weeknight recipe to cook is simply another task to tick off the list for most.
The premise of the Recipe Rogue’s recipes section is to offer the sorts of recipes that anyone can follow on those slapdash weeknight when all you want to do is get in, get a bowl of something hot in front of you and watch TV.
Easy Weeknight Recipes
Deciding what to cook on a weeknight is a chore in itself. Mondays and Tuesdays in particular seem to be the worst and the temptation is to buy a ready meal from the supermarket, or worse still get a pizza or a takeaway.
At the same time, you might have over-indulged at the weekend, and deep down know that cooking something from scratch is the order of the day. This is when you need instant inspiration for a quick and easy midweek dinner that’s also healthy and tasty.
Recipe Rogue is your compendium for fast, no-frills weeknight cooking when you want to get out of the kitchen as quickly as possible, without compromising diet or taste.
Check out the latest recipe additions – a recipe for Tuscan green bean salad, this recipe for speck with pasta and tomato and a classic tuna, pasta pesto recipe.
There are no hard and fast rules for this recipe for Tuscan green bean salad – it can be served hot as an accompaniment to meat, or cold as a salad. It is given a delightful fresh and zesty quality thanks to the addition of fennel and chilli.
It takes next to no time to cook and you can even add passata or tinned tomatoes to turn it into soup.
You can add more beans or tomatoes and it works as well with runner beans as opposed to French or green beans. It makes the most of seasonal vegetables – great if you’ve got a glut of beans and tomatoes in the garden. The addition of sun-dried tomatoes gives a bit of a tang, but if you haven’t got any, it’s just as good without them.
Ingredients for Tuscan Green Bean Salad
400g (or thereabouts) French green beans, topped and cut into 1 inch pieces
1 medium onion – chopped
2 fat cloves of garlic, peeled and chopped
1 dessert spoon fennel seeds
1 scotch bonnet chilli or half if it’s a large one
4 ripe tomatoes chopped into smallish pieces
Good drizzle of olive oil
2 tablespoons red pesto or sun-dried tomato paste
Salt & Pepper
5 sun-dried tomatoes chopped (optional)
How to make Tuscan green bean salad
Heat the oil and add the onions. Cook gently until soft, then add the garlic and chilli and cook for a couple of minutes.
Add the beans and fennel seeds and stir to coat in the oil. Cook for about 5 minutes.
Turn up the heat a bit then add the fresh tomatoes, pesto/sun-dried tomato paste, and sun-dried tomatoes if available. Add a good sprinkling of black pepper and salt.
Wait until its bubbling, then turn the heat right down and cook for about 10 minutes or until the beans are tender – with a bit of a bite.
Eat it hot with crusty bread or cold as a salad.
If you want to turn it into soup, simply add some stock and a little more sun-dried tomato paste. Grate some parmesan (or cheddar if you prefer) cheese into the bowls, pour on the soup and serve.