For the final #shortcuteggsperts challenge for British Lion Eggs I have been challenged to create a recipe that uses up leftovers as well as eggs. With 5 of us in the house (including one teen with a bottomless pit for a stomach) we don't often have much in the way of leftovers, but if we do they are always put to good use, and never thrown away.
New research by British Lion eggs ahead of British Egg Week (6-12 October 2014) has found that today’s mums are increasingly committed to reducing food waste to save food, time and money - but their biggest challenge is how to feed the family on leftovers and random ingredients at the end of the week. A study of 2,000 mums* found that with the most common days for food shopping being Monday and Saturday, and 55% of mums running out of food 4-5 days after their shop, 67% admit they end up living on scratch meals using leftovers towards the end of the week, peaking on Fridays.
I can definitely relate to these results, and quite often at the end of the week I make random meals to use up the vegetables left in the fridge, be in it a curry, a soup or ratatouille (my favourite). If you have meat and vegetables leftover from your Sunday dinner this recipe is an easy way to use them up, and of course it includes a couple of large free range eggs.
Roast Dinner Tart - serves 4/5
1 sheet of puff pastry
butter for greasing
leftover meat, veg & stuffing - I used roast pork, broccoli, courgettes and mini stuffing balls
1/2 small red onion, sliced
2 large eggs
150g cream cheese
salt & pepper
- Roll out the pastry into a rectangle that would cover a baking tray with raised sides
- Lay a sheet of baking paper onto the baking tray, and grease with butter
- Lay the pastry sheet onto the tray, making sure that the pastry reaches up the sides of the tin
- Prick the base of the pastry with a fork
- Bake in a preheated 200C oven for approx 5 minutes (to avoid a soggy bottom)
- Cut the leftovers into bitesized pieces and scatter over the pastry along with the onion slices
- Beat the eggs and cream cheese together, and season to taste
- Pour the egg mixture over the vegetables
- Return to the oven for 20-25 minutes until golden brown
I have been provided with shopping vouchers to cover the cost of my ingredients