Using Leftovers challenges the cook with remarkable results
Leftovers often get a bad name, thanks to foods that don't reheat well (looking at you, soggy sandwiches). However, there are many dishes that actually taste better after sitting in the fridge for a day or two. I love to make my curry two days ahead so those beautiful spices keep developing their intense flavours over time. And there's a scientific reason why. Flavours can be enhanced overnight due to chemical reactions, which continue to take place after cooking and produce more and/or new flavour molecules in a variety of ingredients, which is why leftovers can taste so good. We have no problems with leftovers and will happily eat bowls of chilli or creamy pasta for three lunches in a row. If you’re not into leftovers, think of ways you can creatively repurpose and reuse leftover food, such as creating a recipe free dinner bowl with leftover roast beef in potpie, crumbling fish over a salad, or shoving chilli into a taco with salsa and guac. I love making new dishes from