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MAKE MORE OF IT
Original recipe p67
Original recipe p16
If you have leftover
ingredients from our
recipes, try these ideas
Original recipe p17
Original recipe p33
Original recipe p33
Fry diced pepper and spring onion in oil.
Divide between the holes of a well-greased up the sides. Bake for 15 mins or until set.
muffin tin. Whisk eggs with a splash of milk:
season. Pour into the holes and sprinkle
with cheese. Bake for 20 mins or until set.
*QUICK PEPPER DIP
Roast halved peppers in a hot oven until
tender; cool. Blitz with crumbled feta,
toasted almonds and dill. Add olive oil to
loosen. Serve with crudités or toasted pitta.for 3-5 mins, turning halfway, until golden.
and pour in boiling water to come halfway tate. Add a splash of olive oil and lime juice
to loosen: season. Serve with sweet potato
wedges, or drizzled over grilled lamb chops
HONEY FROZEN YOGURT
Fold honey through yogurt. Freeze in a
shallow freezer-proof container, whisking
well with a fork every 30 mins until set.
* CRISPY LEMON PEPPER SQUID
Mix breadcrumbs, lemon zest and black
pepper. Toss squid rings in flour, beaten egg
then the crumbs. Fry in 1cm oil in a frying pan
* STICKY CHICKEN DRUMSTICKS
Whisk harissa, honey, olive oil and lemon
juice, to taste. Toss with chicken drumsticks
on a foil-lined baking tray. Cook in a hot
Soften sliced garlic and crushed chillies in
oil. Add tinned tomatoes: fry over a high
heat for 10 mins. Add squid and raw king
prawns; simmer for 3-5 mins until cooked.oven, turning and basting regularly, for
Toss with spaghetti and chopped parsley.
Put spinach, chopped cucumber, lime juice,
mint leaves and chilled apple juice ina
blender and blitz until smooth
25-30 mins until cooked through
* HARISSA-GLAZED AUBERGINE
SPINACH & BAKED EGGS
ix harissa with olive oil and brush ove
scored aubergine halves. Place on a lined
baking tray and bake in a hot oven for
Wilt spinach in a pan with butter and a little
grated nutmeg: season. Butter ramekins,
half-fill with spinach, crack an eg into each Stir crushed garlic. turmeric. paprika.20-25 mins until tender. Scatter with
then drizzle with cream. Put in a roasting tin chopped chilli and lime zest into yogurt, to asted pine nuts and mint leaves.
SPICED YOGURT DIP
Stir crushed garlic, turmeric, paprika
For more leftovers recipes, visit tesco.com/realfood