The Sunday Roast, it's a bit of an institution. The one complaint I have is that whilst it might take hours to make, put those dishes in front of a hungry crowd and it is all gone in a fraction of the time.
Putting that time to good use and making enough for a Monday night supper puts me an in enviable position after the first gruelling day of the working week has come to a close. A head start is always welcomed but one that comes the result of a bit of clever planning has the added bonus of that smug "I've got this" feeling.
So this was our Monday night supper last week (this weekend we were delightfully hosted by our friend Rob so no leftovers that need using up).
The leftovers...
Nut Roast
Steamed Cauliflower and broccoli
Honey roasted carrots
Sautéed white cabbage with Nigella Seeds
Whole roasted garlic cloves (I put these in with my potatoes)
The leftovers...
Nut Roast
Steamed Cauliflower and broccoli
Honey roasted carrots
Sautéed white cabbage with Nigella Seeds
Whole roasted garlic cloves (I put these in with my potatoes)
The Solutions...
I've not given any quantities because leftovers don't really come in a specific amount. Hopefully the instructions below will help though.
Flatbreads
Finely chop the cauliflower and mix with equal amounts of self raising flour, you then just need to add enough yoghurt to form a moist but not too sticky dough. If it's a little too sticky then add in more flour. I also like to go in with a sprinkle of oregano but it's not essential and can be substituted for another flavouring or left out entirely.
Leave to rest while you crack on with the wrap mix.
When it goes come time to make the flatbread, they are super simple to make. Split into fist sized balls and roll out into thin disks (about 3-5mm).
Get a frying pan or even better, a griddle pan really hot and sprinkle in a little oil.
Cook on both sides until golden brown, about 90 seconds on each side ought to do it.
I've not given any quantities because leftovers don't really come in a specific amount. Hopefully the instructions below will help though.
Flatbreads
Finely chop the cauliflower and mix with equal amounts of self raising flour, you then just need to add enough yoghurt to form a moist but not too sticky dough. If it's a little too sticky then add in more flour. I also like to go in with a sprinkle of oregano but it's not essential and can be substituted for another flavouring or left out entirely.
Leave to rest while you crack on with the wrap mix.
When it goes come time to make the flatbread, they are super simple to make. Split into fist sized balls and roll out into thin disks (about 3-5mm).
Get a frying pan or even better, a griddle pan really hot and sprinkle in a little oil.
Cook on both sides until golden brown, about 90 seconds on each side ought to do it.
Wrap filling
Crumble up the nut roast and pop in a bowl. Nothing more need be done to it, beyond stuffing your wrap.
Slice an onion and a garlic clove and sauté in a medium heated pan. Now go in with the rest of the vegetables (I had cabbage, carrot and broccoli) and a heaped tablespoon or so of tomato puree. Cook off for 10 minutes, moving around the pan often.
Now for the spices... I love ground cumin, ground coriander and smoked paprika.
Season to taste but be aware that the veggie probably had salt and pepper on them already.
At this point you may wish to loosen with a splash of water but that will largely depend on the types of vegetables and the make of tomato puree.
Yogurt Sauce
The roasted garlic that comes along with my roast potatoes makes for a delicious dip. I squeeze out the pulp from the cloves and mix with plain yoghurt and a decent squirt of Sriracha sauce. It is perfect for all manner of suppers and rather tasty with a bag of crisps.
It makes the ideal accompaniment for these wraps.
The Build
This tends to be a collection of what we had in the fridge. Crumbled barrel feta cheese and a peppery salad leaf mix created a fab base for the assembly and of course we had extra hot sauce on hand.
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Bonus Left Over Ideas
Whilst this post focuses on what I made last week, it's not the only option. These are a few of my well-worn solutions for making your next roasty go that bit further.
Mac and Cheese in a jiffy:
Make extra cheese sauce for the Cauliflower cheese, bar a bit of a slog on the cheddar grating there is no extra work involved. Save the sauce for a low effort mac and cheese in the week, if you still have some cauliflower or broccoli then that can make an excellent addition to the pasta.
Roasted Veg Soup:
Left over roasted parsnips, carrots and potatoes make an excellent soup base without the need to have it bubbling away on the stove for what can seem like ages on a tired Monday evening. Saute onion or leeks, add in the roasted veg and some stock and flavour either with a handful of herbs or perhaps a calming spice mix of cumin and coriander. 5 minutes is all it takes before popping in the blender.
If you have any stellar ideas, please post them in the comments below. I'm always on the look out for inspiration.
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