Has this Bank Holiday weekend left you with leftovers that’ll keep you going for weeks? We have just the recipes to help you out!

Bank Holidays are great for celebrating and enjoying time off with friends and family but can often leave you feeling full, but still with a lot of food left to eat. To help fight the food fatigue, we have some recipes to help you use up your leftovers in a different way, to give you some variety and delicious dishes to look forward to this week

Leftover Cream is often used for cream teas, trifles or puddings, but can also be used in savoury dishes. Mix in to sauces for pasta with onions, chicken and / or mushrooms or use as the base of a carbonara sauce.

Leftover Fruit – this can be easily used up by making fruity smoothies for breakfast, fruit pots for snacking at work, homemade ice pops, or even making jam to enjoy before the fruit goes off. Typical summer fruits such as strawberries, raspberries and blueberry can be used in any of these applications.

Leftover Bread & Scones – Scone Bread & Butter Pudding

This recipe is really flexible and can be amended to use up any scones from your Jubilee cream teas, or French bread from your summer barbecues. If using crusty bread of any form, we would recommend cutting in to smaller pieces and trimming some of the crusts where possible and soaking for a little longer than using softer bread / scones.

Ingredients 

Leftover Scones / Bread

250g Cream

250g Milk

4 Eggs

200g Caster Sugar

2 scraped vanilla pods

Zest of 2 Lemons

Method 

Add all ingredients except scones / bread and eggs to the pan – stir well until sugar has dissolved and vanilla has infused. Leave mix to cool and mix in the eggs.

Evenly distribute the scones / bread in an oven proof dish and pour over the cream mixture. Leave to soak for 30-60 mins, or longer if possible ensuring all parts of the scones are covered.

Bake in the oven at 120ᴼc until it wobbles like jelly when you shake it lightly or you put a knife in the middle and there is no liquid – should be around half an hour.

Leftover Alcohol e.g. Pimms / Gin – Summer Jelly

Ingredients 

120g Gin

350g Tonic Water

180g Sugar Syrup

5 Gold Gelatine Leaves, soaked

Leftover Fruit (optional)

Method 

Add everything to a pan except the gelatine and bring to a boil. Remove from the heat, and stir in the gelatine – you can also add any leftover fruit at this stage if using. Pass and set in moulds / glasses and refrigerate for at least a couple of hours to set.

The Gin and Tonic can easily be swapped in this recipe for other alternative such as Pimms & Lemonade.

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