Ham & leek pie with mustard pastry
Use up leftover Christmas ham and sherry to make this comforting pie. It's a great dish on cold winter nights, especially when served with your favourite veg
Salt & pepper roast potatoes
Serves 4
Easy
Prep:
Cook:
Beat food waste and infuse the flavours of a Chinese takeaway classic into your leftover roasties. Serve with sweet chilli sauce for dipping, if you like
Skip to ingredients
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- 2 tbsp vegetable oil
- 4 spring onionsfinely sliced
- 3 garlic clovesfinely chopped
- 5g piece of gingerpeeled and finely chopped
- 1 green chillifinely sliced
- pinch of white pepper
- ½-1 tsp chilli flakes
- 900g leftover roast potatoeshalved if large (ensure they’ve been cooked in vegetable oil, if serving to vegetarians)
- sweet chilli sauceto serve (optional)
Nutrition: Per serving
- kcal436
- fat18g
- saturates1g
- carbs58g
- sugars3g
- fibre7g
- protein7g
- salt1.3g
Method
step 1
Heat the oil in a large frying pan or a wok over a medium-high heat and cook the spring onions and garlic for 2-3 mins, stirring continuously. Add the ginger, green chilli, white pepper, chilli flakes and 1 tsp salt, and cook for 1-2 mins more, stirring until fragrant.
step 2
Add the roast potatoes and toss well to combine and warm through. Transfer to a plate and serve with sweet chilli sauce for dipping, if you like.
