Surplus festive food makes a brilliant meal that will last you another five days. Experiment - you really can’t go wrong
Christmas is a time for feasting, but there are only so many mince pies a person can eat. If you have a glut of different foodstuffs right now, this week is the time to plan how to prevent them going off. A soup or stew is the best and most forgiving way to turn a surfeit of ingredients and leftovers into a brilliant meal with five more days’ shelf life.
Stock makes any soup or stew even more delicious, so make sure you keep any leftover roast bones, and that you pick off and save all the meat first. Simmer the bones for one to three hours with any veg trimmings, then strain and keep in the fridge for up to five days, or freeze.
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