Three recipes that make great leftovers and reduce food waste
telegraph.co.ukThe Fox, my pub in Corscombe.Hopefully you took my advice a few weeks back, if you cooked my roasted-shellfish dish, and saved shells.
I always have a shellfish stock or a bisque like this in my freezer for soups and risottos – it’s great to get another dish out of pricey shellfish.Prep time: 5 minutesCook time: 1 hour 35 minutes4-6Pork belly is a great, economical cut of meat to serve all year round, and if you buy a whole piece of pork belly you can get a couple of different meals out of it for next to nothing.
If you buy a larger chunk with the bones, you then get yet another meal of spare ribs – so all in all a fantastic, tasty chunk of meat for all the family.I’m starting with a classic porchetta, using half a belly (you can freeze the rest for another dish that I’ll do soon).
Instead of garlic cloves I’ve laid some ramsons (wild garlic leaves) inside, which are less pungent and give it a good colour once cut.My good friend Trish Maunder makes membrillo with traditional quince, medlars and damsons under the Somerset Membrillo brand.
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