The season of festive plenty is also the season of plentiful leftovers – which with daunting speed can fill up the fridge and freezer quicker than you can open the windows of your advent calendar. The ...

A vegan centrepiece designed to make the most of unused Christmas veg Heat 3 tbsp olive oil in a very large saucepan, then add the onions, celery and garlic. Fry over a medium heat for 10 mins until ...

Simple pasties designed to use up excess Christmas cheese and chutney Boil the cubes of potato in boiling water for 5 mins with a pinch of sea salt. Drain well, then leave to cool completely.

A lovely way to use up excess Christmas ham, cheese and bread sauce Unroll the shortcrust pastry, then carefully line a 20cm spring-form cake tin with the pastry, ensuring there are no bubbles and ...

Sea Sisters is a craft cannery based in Bridport, west Dorset, specialising in the preservation of seasonal British fish. Its founders, Charlotte Dawe and Angus Cowen, call their products British ...

A hot and sour Thai curry made with Raya’s gaeng som curry paste Trim and chop your chosen vegetables into bite-sized pieces. Pour the fish stock into a large pot and slowly bring to the boil. Mix the ...

With a welcoming matcha bar downstairs and a community and creativity hub upstairs, Whisk by JENKI serves whisked-to-order, ceremonial-grade matcha drinks, as well as functional shakes and homemade ...

Jack Applebee is part of the family that runs the Applebee’s Fish seafood restaurant. Raf Rundell manages the Richard Haward’s Oysters stand. Together, they join Giulia Crouch to taste some of the ...

Almogrote is a cheese puree blended with olive oil, garlic and peppers, native to the Canary Islands. For the cheese, we use 1605 semi-cured Manchego, but any good Manchego will do. The almogrote can ...

A fried cheese tapas dish from Brindisa’s head chef Sift the flour into a shallow bowl. In a second bowl, beat the egg and additional egg yolk. Pour the rapeseed oil into a frying pan and heat over ...

Cheese is among the most versatile of ingredients. And seasonal, too. In spring and summer, I prefer a fresh goat’s cheese, perhaps a cooling burrata; come winter, sturdier mountain cheeses and ...

Coles Loomis of Jumi Cheese and Jon Thrupp of Mons Cheesemongers are two of Borough Market’s most engaging cheese experts. They join Giulia Crouch to share some of their favourite winter products and ...