The Art of second meal: How to transform leftovers into gourmet meals

Lemon tahini chicken flatbreads

• 2 cups cooked roast chicken, shredded

• 1 tbsp olive oil

• Zest and juice of ½ lemon

• 1 small garlic clove, finely grated

• ½ tsp ground cumin

• Salt and black pepper

• 3–4 flatbreads or pittas, warmed

• ¼ cup tahini

• 2 tbsp lemon juice

• 1 small garlic clove, grated

• Warm water, as needed

• Salt

• Pickled red onions

• Fresh parsley or coriander

• Chilli oil or flakes

• In a bowl, toss the shredded chicken with olive oil, lemon zest and juice, garlic, cumin, salt, and pepper. Warm gently in a pan or microwave until just heated through.

• Whisk tahini, lemon juice, garlic, and salt. Add warm water gradually until the sauce is smooth and pourable.

• Spread tahini sauce over warm flatbreads. Top with chicken, pickled onions, herbs, and chilli oil. Serve immediately.

Crispy rice & vegetable pancakes

• 2 cups cooked rice, cold

• 1 egg

• 2 spring onions, finely sliced

• ½ cup grated carrot or zucchini

• 1 tbsp soy sauce or miso paste

• 1 tbsp flour or cornstarch

• Neutral oil, for frying

• Soy sauce

• Rice vinegar

• Sesame oil

• Mix rice, egg, spring onions, vegetables, soy or miso, and flour until well combined. The mixture should hold together loosely.

• Heat a thin layer of oil in a non-stick pan. Spoon the mixture into the pan and flatten gently into pancakes.

• Cook over medium heat until deeply golden and crisp on both sides, about 3–4 minutes per side.

• Serve hot with a simple dipping sauce.

Pan-seared potato dumplings with sage butter

• 2 cups cold mashed potatoes

• ¾–1 cup plain flour

• 1 egg yolk

• Salt and pepper

• 40g butter

• Fresh sage leaves

• Mix mashed potatoes, egg yolk, salt, and pepper. Gradually fold in flour until a soft dough forms. Avoid overworking.

• Roll into ropes and cut into bite-sized dumplings.

• Boil in salted water until they float, then drain.

• Melt butter in a pan with sage leaves until fragrant. Add dumplings and sear until golden on both sides. Serve immediately.

Spiced vegetable hand pies

• 2 cups leftover vegetable stew or curry

• 1 tsp cornstarch, if needed

• 1 sheet puff pastry, thawed

• 1 egg, beaten

• If the filling is loose, heat it with cornstarch until thickened. Cool completely.

• Cut pastry into rectangles or circles. Spoon filling onto one half, leaving a border.

• Brush edges with egg, fold over, and seal with a fork. Brush tops with egg.

• Bake at 200°C until puffed and golden, about 22–25 minutes. Serve warm.

Butter-toasted cake with fruit & cream

• 4 slices day-old cake

• Butter, for frying

• Fresh berries or sliced fruit

• Whipped cream, mascarpone, or crème fraîche

• Honey or maple syrup

• Heat butter in a pan. Toast cake slices gently until golden on both sides.

• Top with fruit, cream, and a drizzle of honey or syrup. Serve warm.