No matter how much portion planning you do over Christmas, there will always be something left over – so why not transform them into delicious dishes?


Blue cheese and Parmesan risotto Heat a drizzle of olive oil in a frying pan, add 1 sliced leek and 3 chopped garlic cloves and gently cook for 5 minutes. Add 250g (9oz) risotto rice and stir to coat in the oil. Pour in 150ml (5fl oz) white wine and bubble for a minute. Very gently simmer 900ml (1½pints) very light vegetable stock in a pan. Add this stock, a couple of ladles at a time, stirring until absorbed. Continue until all of the stock has gone and the rice is just tender. Allow to stand before stirring in 100g (3½oz) crumbled Stilton and 50g (2oz) grated Parmesan.


Love your leftovers


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