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Turn last night’s leftover dinner into a gorgeous lunch with Jamie’s super sandwich ideas.
Transform leftover bangers & mash into these handheld beauties that work so well. Leftover sausages, mashed potato and a quick cabbage slaw are rolled up in a soft tortilla – and don’t forget to reheat any leftover gravy for dunking!
1. Reheat 100g of leftover mash in a small pan on a medium heat.
2. Coarsely grate 1 carrot with 100g cabbage and place in a bowl with roughly chopped parsley. Toss with 1 tbsp of extra-virgin olive oil, then season beautifully with a squeeze of lime juice and a pinch of salt and pepper.
3. Slice leftover cooked sausages into chunks, then reheat in a hot pan with 1 tbsp of runny honey. Briefly warm soft tortillas in the pan, giving them a flip halfway through.
4. Spread English mustard down the side of the wrap, dollop over the mash and top with the sausages. Scatter over the cabbage slaw, then wrap the whole thing up and brown in the hot pan until lovely and golden.
I’m always cooking too much pasta, so here’s a way to bring the leftovers back to life. Combine any cooked pasta with pesto and melty cheese, then sandwich between slices of bread for a super-charged toastie. This is carb-on-carb coming your way!
1. Spread 2 slices of bread with pesto. Lay roasted peppers from a jar onto one slice of bread along with a slice of mozzarella cheese, then pile on leftover cooked pasta.
2. Top with the other slice of bread and pop into a microwave for 1½ mins on high to warm through, then slide into a hot pan with a drizzle of olive oil. Cook for 1 min on each side.
3. Grate over a little Parmesan cheese and cook for a further 2 mins on each side, pressing down with a pan lid or spatula, until gorgeously golden.
4. Served with a simple rocket salad on the side, this is a lovely little lunch.
This is possibly the best sandwich ever. Leftover roasties and veg from your Sunday roast are transformed into spicy veg patties, then stuffed into soft rolls with a quick minty green yogurt and crunchy Bombay mix – incredible.
1. Mash leftover cooked potatoes with the leftover cooked veg and 1 tbsp of curry paste. Peel a clove of garlic and finely chop with a fresh red chilli, place in a large frying pan over a medium heat with a drizzle of olive oil. Cook for 1 min.
2. Tip in the mashed veg, season, then cook until it’s crispy on the bottom. Mix up and leave to cook until crispy again. Divide the mixture in half in the pan, then use 2 spoons to shape into balls. Cook, turning occasionally, until golden and crispy all over.
3. Blitz 1 tbsp of mango chutney with 4 tbsp of Greek-style yogurt and a handful of mint leaves in a blender until smooth.
4. Load up soft rolls with the minty yogurt, fresh spinach leaves and the spiced veg patties, then crumble over some Bombay mix. Top with the lid and get stuck in.
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