Having eaten leftover roast dinner last night, and still owning copious amounts of leftovers from Saturday night’s Christmas dinner, I had to conjure up something appropriately different for tonight. I’ve written before about A Man’s obsession with “pork ‘n’ stuff” and this therefore seemed an appropriate way to use leftover pork and…stuff… We have what seems like gallons of cream and a large amount of cider left, both of which go beautifully with pork – the ingredients can be altered to suit your own leftovers (this would also go very well with turkey or ham and wine could be substituted for the cider), and the pork in sauce goes well with new potatoes, ordinary mash or pasta, if you don’t fancy adding the mash to the top. There are also leftover duck fat roast potatoes (which have, of course, been stuck in the freezer. Aunt Bessie eat your heart out!) and red cabbage, which is delicious cold in sandwiches. We didn’t finish this pie tonight, so plan to give it its final farewell in Christmas dinner soup tomorrow.
What are your favourite ways to use leftovers? Or do you get fed up with eating the same thing night after night?
Pork ‘n’ stuff Pie
Red onion, sliced
Leftover roast parsnips, diced
Leftover roast pork, diced
Leftover bacon, diced
1 dessert spoon wholegrain mustard
Herbs (I used tarragon, chives and sage which I happened to have)
Mashed potato (mine had been mixed with leftover carrots and sprouts for bubble and squeak yesterday, otherwise they’d have gone in the sauce)
- Heat the onion, apple and parsnip in a pan. Add a drop of olive oil if necessary, but I found that the parsnips still had enough on the outside to fry in.
- Add the pork and bacon and stir well. Fry for a few minutes, especially if the meat is slightly fatty, to melt down the fat.
- Add a splash of cider to the pan and heat through for a couple of minutes. Stir in the mustard and add some cream. Continue to add cream and cider until the sauce is of the desired consistency and flavour (this is entirely up to you. I probably added around equal amounts of each). Mix in herbs and season to taste.
- Place the pork in an oven-proof casserole dish and spoon mash over the top, forking the surface to ensure crispy bits.
- Cook in a medium-hot oven until the mash has browned.
- Serve with green veg and a glass of cider.