The best of leftover dining

Pictures by Di Curtin.

Stylish and comforting.
Serves 4 Bring a large pan of salted boiling water with a little olive added to the boil.
Place the broccoli into a colander or sieve and cover with a lid. Place over the pan of boiling water and steam for about two minutes.
Lift off the colander with the broccoli inside and reserve.
Add the gnocchi to the pan with the water still boiling. Cook for two minutes, or until they are puffed up and rising to the surface.
Drain and drizzle with extra olive oil tossed through, to stop them sticking together.
Melt the butter with little olive oil in a pan and add the mushrooms, spring onions and garlic.
Cook gently over medium heat till softened.
Add the gnocchi and stir through.
Keep frying till they take on a pale golden colour.
Add the cream and broccoli and bring to a gentle simmer.
Add the cheese to melt.
Season and serve in warmed bowls with grated fresh Parmesan, or any cheese you have, on top.
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4 nests medium egg noodles
olive oil
1 bunch spring onions, trimmed and sliced
2 cloves garlic, peeled and crushed
1 medium carrot, peeled and cut into matchsticks
handful tiny broccoli florets
1 red pepper, seeded and cut into strips
200g fresh beansprouts
8 canned water chestnuts, drained, rinsed and sliced (optional)
½ small head young green or white cabbage, finely shredded
400g cooked turkey, torn
sea salt and freshly ground black pepper
For the dressing:
6 tbsp olive oil
finely grated zest and juice of a lemon
2-3 tbsp soy sauce
2 tbsp sweet chilli sauce (to taste)
pinch of dried red chillies
sea salt and freshly ground black pepper
Shake the dressing ingredients together in a screw top jar. Reserve.
Cook the noodles by placing in a pan of boiling water for about 4 minutes, or until tender. Drain and place in a warmed bowl. Drizzle with olive oil to stop them sticking together and toss through. Cover and keep warm.
While the noodles are cooking, heat a splash of olive oil in a large frying pan and stir fry the spring onions and garlic for a moment to soften. Add the rest of the veg and cook gently, stirring, till they are heated through and beginning to wilt but still crisp.
Transfer the vegetables to the noodles and toss together.
Add most of the torn turkey, saving some to finish the salad.
Shake dressing again and pour over. Toss lightly and season.
Divide between four serving bowls. Scatter a few bits of the the remaining turkey on top of each bowl.
Serve decorated with fresh coriander sprigs and some fresh red chilli slices scattered over, if you wish.
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8 thick slices crusty bread
Dijon Mustard for spreading
8 slices leftover cooked ham
8 cherry tomatoes, halved
1 bunch spring onions, trimmed and sliced
3 large fresh free range eggs
600mls milk
100g grated mature cheddar cheese (or use crumbeld soft cheese, grated
Parmesan and even blue cheese if you have it to use up.
Spread the bread with mustard and arrange in a buttered baking dish in which they fit snugly.
Tuck the ham slices in between the bread. Scatter over the cherry tomatoes and spring onions. Beat the eggs with the milk and add the cheese. Season.
Pour over the pudding. Scatter over the Jalapeno chilli slices if using.
Bake in a pre-heated oven, Gas 5 375F 190C for 20 minutes or until the top is golden and the egg mix has set.
Serve hot, straight from the oven.