The Recycled Cook

The Recycled Cook By Adrian Sleeman Spanish Omelette This is not strictly speaking a traditional "Tortilla Española" but is made in the style of one using whatever it is you happen to have available in your fridge.  The traditional version is usually baked in the oven although you can make them using two frying pans, flipping them over half way through cooking. I prefer to start off in a frying pan and then finish the cooking under a hot grill. I have added cheese as it gives a nice crusty finish to the tortilla and adds bags of flavour too. Start by slicing and chopping your ingredients into a large frying pan. There are no rules as to what you can use but try and create a balance of flavours.  I have used new potatoes (still in their skins), red pepper, onion, some spring onion, celery and chorizo. I also added a few slices of left over Parma ham. For a vegetarian version just leave out the meat content. Saute lightly in butter and olive oil until your ...

The Recycled Cook Cheese and chive jacket potato Jacket potatoes are one of those really comforting dishes that seem to have been around forever, w e all have our favourite   toppings. Chucking the potato in the microwave and adding your topping is one way but they can be a lot more interesting than that too. Prick the skin all over and put straight onto the rack in the oven on 200° (Gas mark 6) and bake for about 40 mins, turning half way through cooking.  The time will vary depending on the the size of the potato. Use any large potato you have available. After baking, halve and gently score the potato in a criss cross pattern, being careful not to pierce the skin but if you do it is not disastrous. For this one I used left over cheese from the fridge and fresh chives from my  garden.  You can substitute finely chopped spring onion for the chives. Scoop out the centre and place in a mixing bowl, season well with salt and black pepper...

The Recycled Cook Omelette If there is one dish that lends itself well to recycled cooking it is an omelette, as you can make it with so many left over ingredients. As with all recycled or leftover dishes the only restriction is what you have to work with. Be creative and try different combinations, the results can be amazing. Although you could make this in the style of a classic French Omelette folded over I find it works best in the style of a Spanish Tortilla but each to their own preference. The advantage of the Spanish style omelette is that it is difficult to overcook so it can be cooked ahead of time and reheated when required  Here are some ideas for ingredients you could add to your omelette: Red or Green peppers, onions, herbs, chives, shallots, celery, green beans, peas, potato, chorizo, ham, bacon, salami, chillies and garlic. In fact pretty much anything in the fridge that would go well together. Method: Once you have decided on the content tha...