What dad wouldn’t be happy with a big bowl of Lancashire hotpot or delicious pork and pearl barley stew? In fact, who wouldn’t be happy with that full stop?
Some of our most delicious classic British dishes such as stews make up gorgeous dishes with just leftovers from the fridge.
Genius, huh? We’ve taken these classic dishes a tasty step further, just in time for a Father’s Day treat.
Bubble & squeak
The granddaddy of leftover dishes, this is still the best way to use up roast potatoes and veggies. Don’t stick to cabbage. Throw in carrots, peas, onions, parsnips - anything that needs eating.
Top with a fried or poach egg for an indulgent brekkie.
Toad in the hole
The best way to use up eggs and a few sausages still hanging around from that weekend fry up. Chuck in leftover sausages then cover with batter for the ultimate comfort supper. Add a twist with some chopped up garden herbs, sage is always a good bet. (Got some fresh leaves wilting in the fridge? Perfect!)
Throw leftover roast meat, scraps of bacon, stock, potatoes and wrinkly veg in a stockpot, adding some chunks of lamb if you like, and Betty’s your aunt. The potatoes should be sliced and layered on top, so they turn a gorgeous caramel brown in the oven.
Anything with a ragu, such as bolognese sauce, will work as the basis for a cottage pie. Bulk it out with extra veg - especially any sad-looking bits from the back of your fridge, or those cooked carrots you stuck in a bowl to eat later...
Then just top with creamy mashed potatoes and brown in the oven.
You can use leftover roast meat for this, too - although if it’s lamb, it’s technically a shepherd’s pie. Just saying...
Use frozen or overripe berries and slightly stale bread to create this juicy, fruity pud.
Memories of childhood summers in every spoonful.
Got leftover cakes, brownies, muffins or biscuits languishing in the tin? Really? OK, well, there is hope for you yet. Crumble them as the base for a delicious trifle.
You can also freeze leftover cake, ready to use when a last-minute dessert is called for.
Even better, on-the-turn fruit makes a wonderful jammy layer. Just top with custard and cream.
Pork & pearl barley stew
Turn cubes of leftover roast or barbecued pork into a delicious stew packed with veg and a zingy twist of mustard and sage.