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Keen to cut food waste? This creamy dhal recipe uses leftover roast chicken bones to make a flavourful stock base. Simply add yellow split peas, tikka masala cooking sauce, garlic and ginger to the broth for a fragrant winter bowl. Top with a spicy onion garnish to add a chilli-infused kick and serve with naans, if you like. See method
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Tip: This is a wonderful base soup to which you can add any vegetables, including leftover roast cauliflower, chopped up roast potatoes or fresh spinach. Once the yellow split peas are cooked, stir your leftover vegetables into the soup and allow to cook for 5 minutes.
Get ahead: Prepare the chicken stock up to 3 days before and store in the fridge. Or, place in a container in the freezer for up to 3mths. Defrost before using.
Freezing and defrosting guidelinesIn order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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