In Love with Leftovers

Tomato and Egg Toast (pictured above)

Serves 1

Ingredients
2 slightly overripe tomatoes
Splash of rapeseed or sun ower oil
1 garlic clove, finely sliced
1 large egg
1 good slice of robust bread
Butter
Salt and freshly ground black pepper

Method
Slice the tomatoes in half around the ‘equator’. Holding the skin side of one half in your hand, grate the tomato  esh on a box grater, into a bowl. Keep going until you have only the skin left in your hand and a nice juicy pile of tomato pulp beneath.

Heat the oil in a small, non-stick frying pan over a medium-low heat and add the garlic. Let it sizzle briefly until just starting to colour.

Add the tomato pulp and some salt and pepper. Increase the heat, bring to a brisk simmer and cook for about 5 minutes, to reduce the liquid down a little.

Meanwhile, break the egg into a cup.

Carefully tip the egg gently into the middle of the simmering tomato mixture. Turn the heat down low and cook for 5 minutes or so until the white of the egg is set. You can also baste the egg with the tomato ‘sauce’ to help set the top, or you can flip it, to have it ‘easy over’.

Meanwhile, toast and butter your bread.

Using a large spatula, scoop the egg carefully out of the pan and place it on the toast. Pour the remaining tomato sauce from the pan over the egg. Season again with salt and pepper and tuck in straight away.

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Potato peel soup

Serves 4


Ingredients
20g butter, or rapeseed or sunflower oil
1 large or 2 medium onions, diced
1 bay leaf
About 200g potato peelings (about as much as you’d get from preparing a decent-sized tray of roast potatoes)
500ml whole milk
500ml chicken or veg stock
2 tablespoons finely chopped parsley leaves (optional)
Salt and freshly ground black pepper

To finish (optional)
Fried sage leaves
Crisp-grilled bacon

Method
Heat the butter or oil in a medium saucepan over a medium-low heat and add the onions, bay leaf and a good pinch of salt.

Sauté gently, until the onions are soft but haven’t taken on much colour, about 10 minutes. Add the potato peelings and give everything a very good stir for a minute.

Pour in the milk and stock, season with salt and pepper and bring to the boil. Reduce the heat and simmer gently until the peels are very tender – another 10 minutes or so.
Remove from the heat and cool slightly, then purée in a food processer, blender or using a stick blender until very smooth.

Return the soup to the pan and reheat gently. Season well with salt and pepper and stir in the chopped parsley, if using.

Serve in warmed bowls, topped with fried sage leaves and shards of crisp-grilled bacon, if you like. Finish with a large grinding of pepper.

Love Your Leftovers by Hugh Fearnley-Whittingstall is published by Bloomsbury, priced £20.