IT’S easy to rustle up a delicious meal from leftovers, claims every TV chef. Because they have to, it’s like doing community service for them. I’ve done the real thing.
But are they lying, and you’ll waste hours making horrible crap from slightly off meat that gives you a twitchy arse? Let’s see.
Lamb tagine
This North African dish is the classic way to turn leftover lamb into a tangy stew with apricots and cinnamon, apparently. They don’t mention all the good bits of meat will be gone, so it’s more accurately gristly bits tagine. No-one fancies a nice bit of cartilage in watery apricot jam.
Turkey curry
So I created a careful blend of turmeric, cumin, Kashmiri chillies and six other spices and used free-range turkey, and guess what? It took me two fucking days and it’s curry made with dry, nasty turkey. You know what I’d like to do with those ground Kashmiri chillies, Ramsey, Slater and Lawson? That’s right. Your arses.
Leftover baked beans shepherd’s pie
They’re just taking the piss now. Shepherd’s pie with baked beans slopped in. Still, I bet Marco Pierre White would say it was manna from heaven if Knorr paid him enough, the fucking whore. Why haven’t I got an advertising deal like him? I’ll do anything. I’ll make them eat dog shit with a stock cube in it.
Marmalade and whisky bread-and-butter pudding
Bung stale bread in a bowl with milk and sugar and ponce it up with some whisky. Shit if you ask me. Maybe it’d help if I was from the rationing generation who were just ecstatically happy not to have been blown to pieces by the Luftwaffe, and hadn’t drunk the whisky from the bottle.
Bubble-and-squeak
Jamie Oliver always dredges this one up, probably because it sounds a bit cockney. Who’d have thought you could fry up some mushed-up potatoes with sprouts or whatever? Fat-tongued twat. That’s why he’s banging a former model and I know the shift patterns of girls on Babestation.
Fridge-raid soup
Basically whatever’s been hanging around your fridge – courgettes, carrots, olives, cheese, parsley. So bland you’ll be tempted to chuck the fridge thermometer in for a bit of crunch and to find out what mercury tastes like.
Creamy leftover prawn pasta
I had to question whether several-days-old seafood was the ideal thing to reheat. But I did it. Simply cook linguine as normal, ignoring odour, and add cream, finely chopped red chillies, fresh herbs and the prawns with shavings of parmigiano reggiano. Now all you have to do is tuck in and start shitting like Trafalgar Square’s fountain.