Delia Smith’s recipe for Bread and Butter Pudding calls for double cream and candied orange peel. Alastair Hendy’s requires eight egg yolks, and he soaks his raisins in rum. Mine requires leftover baguette, milk left in the jug, and the dried fruit at the bottom of the storage jar!
I’m working hard to recycle leftovers into nutritious meals [see here]
If it doesn’t have whiskers, or blue spots, and if it doesn’t smell bad, then it is probably edible. It can be saved, and then served!
Older readers among you may recognise this book
I am wondering if there is a gap in the market for this title…
My ‘More-With-Less’ Mennonite cookbook ends each chapter with a section called “Gathering Up The Fragments”and my Shirley Goode book has a recipe called “Fatima’s Fishcakes” – which uses left over loaves and fishes
What’s your best recipe for using up the scraps?