River Cottage Love Your Leftovers: Recipes for the Resourceful Cook by Hugh Fearnley-Whittingstall

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    • Categories: Spice / herb blends & rubs
    • Ingredients: shallots; garlic; ginger root; green chillies; ground cumin; ground coriander; turmeric
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    • Categories: Spice / herb blends & rubs; Thai
    • Ingredients: shallots; garlic; ginger root; green chillies; lemon grass; coriander stems; coriander roots
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    • Categories: Soups
    • Ingredients: chicken stock; carrots; celery; leeks; cooked chicken meat; parsley
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: rapeseed oil; onions; carrots; celery; thyme sprigs; bay leaves; chestnut mushrooms; chicken stock; cooked chicken meat; parsley; crème fraîche
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    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: corn tortillas; cheddar cheese; rapeseed oil; onions; jalapeño chillies; ground cumin; ground coriander; sweetcorn; tinned tomatoes; soured cream; spring onions; coriander leaves; leftover stew
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    • Categories: Salads; Main course
    • Ingredients: rapeseed oil; British cooking chorizo sausages; red onions; red peppers; orange peppers; yellow peppers; ground cumin; cooked chicken meat; tinned cannellini beans; parsley; roast chicken skin
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    • Categories: Dressings & marinades; Salads; Main course
    • Ingredients: cooked chicken meat; spring onions; red peppers; mint; coriander leaves; peanut butter; tamari; mirin; ginger root; clear honey; chicken stock; limes
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  • Turkish chicken with walnuts
    • Categories: Sauces for meat; Main course; Turkish
    • Ingredients: white bread; walnuts; chicken stock; cooked chicken meat; coriander leaves; dried chilli flakes
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  • Lamb and mint couscous
    • Categories: Lunch; Main course
    • Ingredients: couscous; stock; mint sauce; ground cumin; ground coriander; ground cinnamon; roast lamb; cooked peas; cooked carrots; mint; parsley
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    • Categories: Fried doughs; Appetizers / starters; Indian
    • Ingredients: gram flour; rice flour; ground cumin; ground coriander; turmeric; onions; roast lamb; coriander leaves; green chillies; vegetable oil; ghee; sparkling water
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    • Categories: Salads; Main course
    • Ingredients: cooked new potatoes; mint sauce; roast lamb; cooked green beans; cooked peas; spring onions; herbs of your choice
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    • Categories: Stews & one-pot meals; Main course; English
    • Ingredients: lamb fat; onions; carrots; bay leaves; thyme sprigs; stock; roast lamb; Worcestershire sauce; roast potatoes
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    • Categories: Stews & one-pot meals; Dips, spreads & salsas; Main course; Indian
    • Ingredients: tinned chickpeas; rapeseed oil; ground cumin; ground coriander; roast lamb; natural yoghurt; cucumbers
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    • Categories: Stews & one-pot meals; Main course; English
    • Ingredients: rapeseed oil; roast lamb; onions; carrots; celery; leftover vegetables; leftover gravy; Worcestershire sauce; tomato ketchup; floury potatoes; butter
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  • Chinese-style spicy crispy beef
    • Categories: Salads; Sauces for meat; Main course; Chinese
    • Ingredients: roast beef; vegetable oil; Chinese five-spice powder; oranges; sweet chilli sauce; soy sauce; ginger root; salad leaves; carrots; cucumbers; spring onions; rice wine vinegar; sesame seeds
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    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Cooking for 1 or 2; Asian
    • Ingredients: noodles; peanuts; ginger root; green chillies; spring onions; red peppers; courgettes; mangetout; roast beef; baby spinach; soy sauce; fish sauce; coriander leaves; mint; toasted sesame oil; limes
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    • Categories: Soups; English
    • Ingredients: onions; bay leaves; ham stock; peas; cooked ham; chervil
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    • Categories: Sauces for meat; Main course
    • Ingredients: leeks; carrots; celery; bay leaves; rosemary sprigs; chicken stock; roast pork; cream; wholegrain mustard
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    • Categories: Appetizers / starters; Main course; Cooking for 1 or 2
    • Ingredients: mashed potatoes; parsley; capers; cooked fish of your choice; breadcrumbs
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  • Spicy crispy fish skeletons
    • Categories: Appetizers / starters
    • Ingredients: thyme; dried chilli flakes; cumin seeds; lemons; vegetable oil; mackerel carcasses
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  • Crispy fish skin 'bacon' sandwich
    • Categories: Sandwiches & burgers; Sauces for fish; Lunch; Cooking for 1 or 2
    • Ingredients: fish skin; white fish trimmings; rapeseed oil; mayonnaise; parsley; dill; pickled gherkins; capers; hard-boiled eggs; burger buns
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    • Categories: Dips, spreads & salsas; Lunch
    • Ingredients: smoked fish; dill; parsley; ground cayenne pepper; clarified butter; brown bread
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    • Categories: Pancakes, waffles & crêpes; Sauces for fish; Canapés / hors d'oeuvre; Russian
    • Ingredients: cooked fish of your choice; sauerkraut; crème fraîche; creamed horseradish; buckwheat flour; beer bread; rapeseed oil; dill
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Notes about this book

  • Cati on January 01, 2016

    Page 63. Crumble topping Page 64. Sweet shortcrust pastry These 2 recipes missing from indexing.

Notes about Recipes in this book

  • Spicy chicken and peanut butter salad

    • RosieB on December 31, 2016

      This was a great tasty salad. Perfect for a summer lunch.

    • twoyolks on October 24, 2017

      This was a great use of leftover chicken. I served it over the suggested rice noodles which made for a nice, lighter dinner. I forgot to add the honey to the dressing and I don't think it missed anything. A crunchy vegetable would've been a nice addition. I also would've liked a little bit of heat in it.

    • Ro_ on September 12, 2018

      This was OK, but I think 100ml water/stock added to the dressing makes it too liquidy, and also the quantities stated would not serve 4. I added shredded little gem lettuce, cucumber and carrot to bulk it up.

  • Pork in rosemary cream sauce

    • Astrid5555 on November 22, 2016

      Made the pasta variation with last Sunday's pork roast. We were pleasantly surprised by how good this dish was! Both (!) boys loved it and could not get enough of it. Very quick to make. This will be our go-to recipe for leftover pork as of now!

    • saladdays on January 25, 2021

      This is so good that it doesn't really feel like a leftovers dish. I will definitely be making it again!

    • twoyolks on December 29, 2016

      A nice use of leftover pork. There was quite a lot of sauce that was a bit thin. I'd reduce down the sauce in the future.

    • joneshayley on January 07, 2020

      Made the pasta version with cream. Sauce was a bit thin, but otherwise very well received and overall a lovely easy dinner.

  • Chinese-style spicy crispy beef

    • eliza on December 31, 2021

      I made a combination of this recipe and the chili beef noodles on the following page. I made the sauce from this recipe, then toasted nuts and cooked noodles from the other recipe. Then combined leftover beef, shaved carrots, and chopped parsley. Sprinkled some dukkah on the finished dish. Very good.

    • Ro_ on August 18, 2020

      Made this with leftover roast beef, pretty rare. I was very pleased with how it turned out, the only thing I'd really change is to add a little more salt to the coating for the beef. I made some noodles to go with this, let them cool and served it with the salad and the beef as a room-temperature dish which was very nice. At first I thought there wouldn't be enough sauce, but actually a little went quite a long way. Will make again.

  • Chilli beef noodles

    • eliza on October 13, 2017

      I'm really enjoying this book and its collection of adaptable recipes. I changed a lot in this dish, but kept the aromatics and seasonings the same. I used rice noodles, leftover beef and changed the vegetables. I used Tuscan kale in place of the spinach and garlic scapes for the beans. I omitted the nuts entirely, but I'm sure they would be delicious. The result was easy to make and very tasty. Will definitely make again.

    • joneshayley on January 07, 2020

      Made with leftover pork - this was easy and delicious. A great way with leftovers.

  • Freewheeling fishcakes

    • eliza on December 30, 2020

      Really nice use for leftover fish and mashed potatoes. Mine worked well without chilling.

  • Mackerel with Puy lentils and parsley

    • eliza on January 31, 2017

      This recipe is a variation of a previous recipe in the river cottage fish book, and it"s a really nice combination of flavours and textures. I omitted the onion from mine, and added capers. This recipe is available on the river cottage website. Very simple to make and delicious.

  • Lentil and leftover veg curry

    • eliza on January 09, 2022

      A good template for a curry without coconut. I used potatoes, carrots, and kale for the veg, and made this with jarred curry paste. Also added extra fresh ginger to the mix. Didn’t have any frozen peas on hand but these would be a good addition. Coriander and cashews added at the end balance the flavours nicely. Will make again.

  • Home-made butter

    • eliza on January 31, 2017

      I used whipping cream and the jam jar method. It takes about 30 minutes of shaking the jar to make butter since you are basically whipping the cream and then taking it too far until the butter separates. A pretty fun project, and an interesting way to use up some extra cream.

  • Chicken and mushroom fricassée

    • saladdays on February 27, 2018

      A really good recipe for a comforting meal that doesn't taste as though it is made with leftovers. I think the final addition of cream helps!

    • pomona on April 14, 2019

      Made the mushroom fricassee only using shimeji and oyster mushrooms I needed to use up, dried bay and thyme as that's all I had, and chardonnay vinegar instead of wine, due to no wine, but not as much as the recipe asked. Turned out quite tasty and had it on toast.

    • twoyolks on November 18, 2019

      I found this to be a bit bland and one note. It's not bad but not great.

  • Banana, peanut butter and raisin bread

    • sharifah on December 08, 2016

      Two of my favourite things; banana and peanut butter! But, hmmmm....although this cake was really nice, VERY soft and moist, I think the peanut butter blurs the banana taste, And it seems strange to be able to 'smell' the peanut butter but we couldn't really taste it. So it's a little bit non-descript. It rose very high during baking, and I was quite alarmed but the mix didn't spill over. It must be because it has bicarb soda + baking powder + large eggs! What I liked about this cake was that it used oil instead of butter. A good dairy-free cake. My OH loved it!

    • eeeve on February 23, 2017

      I only had two ripe bananas (not three) and soaked the raisins in rum (not tea) - turned out fine: very nice cake, moist and not too sweet. I like the subtle banana and peanut flavour, and that it doesn't taste too much like old-style tea cake. Big hit with the husband.

  • Ribollita

    • pomona on April 14, 2019

      Used very ripe tomatoes instead of tinned and added some tomato paste. Didn't have any celery or rosemary, went with thyme and extra carrot. The parmesan rind is so important. Really makes the flavour.

  • Basic curry paste

    • twoyolks on December 31, 2017

      While not the world's best curry paste, it's simple and fast to make and tastes pretty good.

  • Stem soup

    • twoyolks on October 26, 2022

      Pretty simple soup but it's easy and a good way to use up broccoli stems.

  • Potato cakes

    • twoyolks on November 24, 2017

      These are pretty simple to make if a bit bland. They really need one of the variations to really stand out.

    • Ro_ on April 26, 2020

      I really enjoyed these. I added finely chopped spring onion and some grated gruyere to the basic mix. Simple to make, and they were great served wtih bacon and eggs.

  • Turkish chicken with walnuts

    • twoyolks on January 03, 2017

      This tasted a bit like a garlicky, chicken salad. Because of the walnuts, the sauce wasn't completely smooth. I used Aleppo pepper and the smoked paprika in the butter sauce and it really made the whole dish something more special. I think this would be very good served with (or in) pita.

    • Yildiz100 on March 12, 2017

      I don't think my bread was dry enough and I think the sauce could be much improved remade with drier bread and a bit more garlic. I'm just not sure if I liked it well enough to try again. It was a bit bland for my taste. I guess you would call this a Circassian chicken of sorts-but my other recipes for this dish include onions and appear to be a bit more work-it's probably worth it. I think I'd like to try this when the chicken is still a bit warm.

  • Turkey curry

    • twoyolks on December 07, 2017

      I really liked this curry. It was pretty simple while still having quite a bit of flavor. While trying to use up leftover Thanksgiving turkey, it was nice to have something that was different.

  • Turkey rissoles

    • twoyolks on November 24, 2017

      These really taste like turkey breakfast sausage. The texture is just a little off. But they're simple to make and a good use of leftover turkey.

  • 'Arancini' patties

    • Hannaha100 on January 06, 2021

      Used this as a guideline to make arancini with leftover mushroom risotto and it tasted really good (no breadcrumbs). Kids still didn't like but that was why we had leftover risotto!

  • Leftovers laksa

    • Hannaha100 on May 03, 2020

      I loved this! Made it to use up 200g leftover cooked basmati rice. Used the end of a tin of tinned tomatoes, some shop bought korma curry paste, soy sauce for fish sauce and some marinated tofu, green beans, peas and mushrooms from the freezer. Garnished with spring onions and chilli flakes for adults. Tasted surprisingly authentic. I've never had rice in laksa but it worked beautifully. This is a really flexible recipe so perfect for leftovers/pantry meal. Went down pretty well even with little ones (despite some initial reservations, M1 was won round by the tofu, M2 by the rice). Generous portions.

  • Chicken, white bean and chorizo salad

    • Pamsy on November 23, 2021

      I made the "stew" version of this recipe, p75. I omitted the chicken skin step. Cooked the onions and peppers for about 15 mins and used Waitrose Chorizo type fresh sausages. Added 75 gr basmati rice along with the stock. We really enjoyed this, something slightly different with leftovers. Will definitely repeat.

    • Ro_ on November 04, 2019

      I used mushrooms instead of the second pepper, and spring onions instead of red onion, because that's what I had that needed using up. A few other tiny tweaks: I fried off the peppers first since I like them nice and soft, and I also added a dash of sherry vinegar at the end and served with a squeeze of lime juice and a dollop of creme fraiche. Overall this was very tasty, very adaptable and I'd definitely make it again to use up leftover roast chicken.

  • Lamb, potato and mint sauce salad

    • Ro_ on January 13, 2020

      A great recipe to use up leftover roast lamb. The textures and flavours were great. This was actually nicer than the main dish of the lamb from the night before, which had prompted the use of this leftovers recipe!

  • Spiced yoghurt chicken

    • Ro_ on September 24, 2020

      I liked this, but it didn't look much like the picture in the book (my chicken didn't brown on top nearly as much, and the sauce looked quite different), and given that it needs a long marinade yet is very much a weeknight dish, I probably won't make it again.

    • MarionBear on September 11, 2022

      Very tasty, will def make again,

  • Many bean salad

    • Ro_ on June 30, 2020

      Nice, some good thoughts on how to incorporate random storecupboard things and leftovers into a basic tuna salad. One thing I realised: that whatever else my tuna salad has in it, I always like it to have sweetcorn as one of the elements.

  • Crispy Puy lentil salad

    • Ro_ on September 13, 2021

      This was great! Lovely flavours, but I should have drained and cooled my lentils better before frying them to get them properly crispy. I added some mozzarella as I had some to use up, and it was delicious. Would also be nice with feta.

  • Roast root hummus

    • Ro_ on August 19, 2020

      I made this with some roasted carrots and shallots. It gave the hummus a nice flavour, and I will potentially add these ingredients to hummus again. However overall the texture was a little mealy and thick even after adding quite a lot of water. Note to self: don't try to make hummus in the nutribullet, use food processor.

  • Broccoli stem 'carpaccio'

    • Ro_ on April 21, 2020

      Great way to use up a brocolli stem. I sliced as thinly as I could with a knife, and added parmesan, chilli flakes and lemon. Very tasty and simple.

  • Eggy bread

    • Ro_ on June 13, 2020

      I made the savoury version. It was nice, but a bit on the dry side - needs serving with ketchup or something else to add moisture eg baked beans, mushrooms. I served with bacon which didn't give the required sauce-iness, and was a bit too salty overall.

  • Christmas nut satay turkey

    • Ro_ on October 01, 2020

      This was nice, but the sauce was ultimately too mealy and dry. I think I should have added more coconut milk to get it to a more liquid consistency. As it was, it kind of stuck to the roof of the mouth a lot, and with the rice it made for a too-dry dish.

  • Recycled chocolate tiffin

    • Ro_ on August 30, 2020

      I wanted to make a dessert that required no eggs and would incorporate some bits that had been hanging around in my pantry for ages, and this fit the bill. I used cooking chocolate, white chocolate, Nice biscuits, dried cranberries and freeze dried raspberries (as well as the butter and golden syrup). Result: incredibly rich and sinful, yet delicious, chocolate tiffin.

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Reviews about this book

  • Ms Marmite Lover

    With the assistance of brilliant cookery writer Debora Robertson, Whittingstall has written a resourceful tribute to the art of efficient housekeeping and the carefully managed pantry.

    Full review
  • ISBN 10 140886925X
  • ISBN 13 9781408869253
  • Linked ISBNs
  • Published Oct 08 2015
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury
  • Imprint Bloomsbury Publishing PLC

Publishers Text

We all occasionally suffer a guilty conscience about those languishing ingredients that stay untouched in the fridge or cupboard for days: the bendy carrots, the wilting salad, the foil-wrapped roast chicken, the rock-like bread and that little nugget of Cheddar...In this new pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals. Hugh starts by giving practical advice for cooking on a weekly basis with leftovers in mind - helping to save money and avoid waste - and provides tips on how best to store your ingredients to make them last for as long as possible. Hugh then gives handy recipe templates that can be applied to all kinds of leftover ingredients, and provides simple and flexible recipes. He shows, for instance, how you can transform leftover meat into Chilli beef noodles, Stew enchiladas, Spicy chicken salad with peanut butter dressing; surplus root vegetables into Roast root hummus, Quick lentil and parsnip curry and Beetroot and caraway seed cake; spare eggs into Hazelnut remoulade and easy Macarons.

He also gives ingenious ideas for Christmas leftovers, shows how to assemble a delicious meal in under ten minutes, and how to make simple store-cupboard suppers. With more than 100 recipes, gorgeous photographs and illustrations, this is the ultimate companion for everyone's kitchen - and you'll never be bored of leftovers again.


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