Carrying on with the ‘leftover’ theme from last night – here’s a quick, tasty and easy dish to make with leftover roast duck. In fact you could make it with leftover chicken, or leftover roast veg, or whatever you have on hand. But I have to say it was especially good with the duck.
Only change I’d make would be to make it a bit saucier – I left it in a tub in the fridge overnight, so some of the juice evaporated, and, since I didn’t add more water when I cooked it, it was a little dry for the quantity of pasta cooked. But I think a little extra water or stock would have solved this without needing to change the amount of tomatoes used or anything.
Since I tend to use tinned chopped tomatoes for all pasta sauces, it was a lovely change to use fresh, but if you really feel you can’t justify it, tinned would work fine too. Oh and this meal is way too ‘veg-light’ for my usual tastes so next time I’d add some wilted spinach or peas or roasted peppers or something, or at least serve with some kind of veg side dish.
Serves two (£2.07 per portion)
- 250g cherry tomatoes, halved 71p
- 2 cloves garlic, crushed 6p
- beef stock, to cover (think I used 1/4 cube made up) 3p
- Handful basil and/or oregano (free from windowsill)
- 200g leftover cooked duck (or whatever you want to add) £3.25
- 150-200g spaghetti or other pasta 11p
- 1/2 tbsp vegetable oil 1p
Heat the oil in a saucepan and add the garlic, gently cooking for a minute or two. Add the tomatoes and just cover with beef stock.
Simmer for 15 minutes or so, until the tomatoes are soft and have started to lose their shape, so that you can gently mash them with the wooden spoon into a thick sauce.
Add the duck and any veg you want, along with the chopped fresh herbs, and serve on spaghetti cooked your usual way.
This looks expensive at £2.07 per portion, but it’s a good way of stretching some leftover meat to two dinners, so I guess the cost is a little misleading. I’ve just included half the cost of duck for simplicity as it did two meals, but we probably ate more meat when we had it as a roast, and we also got stock out of it, so not as terrible as it looks. It would be cheaper to have chicken, even free range chicken – just use whatever you have left over.