recipes


Rhubarb yoghurt ice


Ingredients n200g rhubarb cut into roughly 1cm chunks


n75g honey n250ml natural yoghurt


Olly's P anzanella


Serves 4 to 6 This a classic Italian leftover dish. It is a great way of using up stale bread – if you only have a sliced loaf (including crusts), don’t worry – dry it out overnight and use it up. This recipe is the classic version, but don’t be afraid of using any salad or other vegetables, meat, fish or cheeses that need to be used up.


Ingredients n1 garlic clove, peeled and roughly chopped


n2 or 3 flat anchovy fillets, chopped fine (leave out for a vegetarian version)


n1 tablespoon capers, drained n1 yellow sweet bell pepper n3–4 tablespoons extra virgin olive oil + a little extra for toasting bread


n1 tablespoon good quality red wine vinegar


nHalf a loaf of leftover French ciabatta, or other rustic bread (keep the crumbs)


n3 fresh, ripe tomatoes n1


⁄2 cucumber, diced into inch cubes


n1 medium red onion, thinly sliced nSalt and freshly ground black pepper


Method 1 Preheat oven 200°C/Gas Mark 6. 2 Tear the bread into bite-size pieces (or cut into cubes), toss with a drizzle of olive oil to moisten. Spread the bread on a baking sheet and lightly toast in the oven. Remove and set aside. (If you do not have an oven, this can be done in a frying pan or wok.) 3 Make the dressing by mashing the garlic, anchovies and capers to a pulp. (Use a mortar and pestle, or the flat blade of a wide knife on your cutting board). Put the mash into a large bowl. Add the seasonings, olive oil, vinegar, and blend thoroughly. 4 Next, add the toasted bread, all the vegetables, and toss gently to coat in the dressing. 5 Taste and adjust seasonings.


This salad makes a fabulous dinner or antipasto. Serve chilled or at room temperature. For more Love Your Leftovers recipes and tips on reducing your domestic food waste, please log on to www.bhfood.org.uk.


www.bhfood.org.uk 9


Method 1 Stew down the rhubarb in a pan with the honey. For a smooth result push them through a sieve. (The leftover rhubarb is great in a cake) 2 Add yoghurt and stir. 3 If you are lucky enough to own an ice cream maker, put into the bowl of the machine with the paddle running. Allow to freeze to desired consistency. 4 Alternatively you can place the mixture in an oblong plastic container and put it into the freezer. Take it out every hour and break up the ice crystals. Do this for 5 hours. 5When you want to eat it, take the container out of the freezer and put in the fridge for half an hour before serving.


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