In an attempt to reduce waste and, of course, in the name of economy I declare the beginning of each new week to be known as ‘leftover Monday’. Supper is to be concocted without any trip to the shops and is going to include leftovers that I’ve squirreled away in the fridge and/or freezer. Actually, over the last few weeks this has been a fun challenge and I feel particularly spurred on by my teenage daughters positive comments…

Monday 2nd April 2012 found the following between the fridge and freezer:

  • a packet of ready-made puff pastry
  • a partially consumed jar of pesto
  • slivers of smoked salmon (masses of flavor there)
  • a couple of small pieces of cheese (Parmesan and Cheddar)
  • half a bottle of cream
  • Additionally, and unusual for Monday, there was a great assortment of fresh vegetables from my Saturday trip to the local market.

The result was a feast:

Pesto and Tomato Tart served with Carrot Salad, Haricot Vert Salad, Quick Pickled Cucumber and green salad leaves with Lime and Maple Dressing

The Tart

Roll the pastry to fit a backing tray. Evenly spread the pastry with pesto and top with finely sliced fresh tomatoes, torn-apart smoked salmon and grated cheese. Bake

for about 30 minutes in a preheated oven at 180C.


Carrot: coarsely grated carrot, chopped parsley, sea salt and white pepper, lemon juice and extra virgin, very fruity olive oil.

Haricot Vert
: A recipe from Simon Hopkinson where the beans are cooked to al dente then plunges into iced water, drained and dried in kitchen paper. The dressing consists of Dijon mustard, white wine vinegar, cream and seasoning into which a finely diced shallot is added. Pour over the beans, top with chopped parsley and serve.

: Finely sliced, sprinkled with salt and drained for around an hour. Pat dry and toss with the pickling juices; a tablespoon of white wine vinegar into which a tablespoon of caster sugar has been dissolved.

Lime and Maple Dressing
: the juice of a lime with a splash of maple syrup and seasoning to taste.

Bon Appetit!