Our team tries to waste as little as possible in the Test Kitchen. Here’s what we did with the remains of this month’s recipes
Shred leftover spiced chicken thighs from p84 into any of the remaining sauce, then tip into a shallow saucepan or casserole dish, cover and gently heat. Stir through some long-grain rice and pour in chicken stock until there’s about 3cm of liquid above the rice. Stir well and bring to simmering point, then cover and cook over a very low heat for 20 mins, or until the rice is tender. Leave to stand for 10 mins, then fluffup and serve.
Greek meatball wrap
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