Here's a delicious way to use up leftover roast beef or pot roast – just bake it anew with sliced potatoes, gravy and buttery breadcrumbs.
3 tablespoons butter, plus melted butter for brushing
2 large onions, halved, then sliced
1 tablespoon plain flour
1 cup (250 ml) beef stock
5 cooked potatoes, thickly sliced
10–12 slices leftover cooked beef
1 cup (80 g) fresh breadcrumbs
1 tablespoon chopped fresh parsley
1?2 cup (60 g) grated cheddar cheese (optional)
Preheat the oven to 180°C. Melt half the butter in a small frying pan or saucepan over medium heat.
Add the onions and sauté for 4 minutes, or until soft. Add the flour and stir for 1 minute, then gradually add the stock, stirring constantly until the mixture thickens to a gravy. Reduce the heat to low and simmer for 1 minute.
Lightly brush a shallow baking dish with melted butter. Arrange the potato slices in the dish, then lay the beef slices over the potato. Pour the onion gravy over the top.
In a bowl, mix together the breadcrumbs, remaining butter and parsley. Sprinkle the mixture over the gravy and sprinkle with the cheese, if using.
Bake, uncovered, for 20–25 minutes, or until the dish is heated through and the crumbs are golden brown.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.