3 WAYS WITH LEFTOVERS!

Turn a leftover roast into three completely new meals

- 

VEGETABLE & DUMPLING SOUP

SERVES 4

PREP 20 MINS COOK 10 MINS

• 1 cup leftover chopped roast pork

• 1 bunch fresh coriander, roots finely chopped, leaves to serve

• 4 cloves garlic, crushed

• 1 long red chilli, finely chopped, plus extra to serve

• 1 tsp finely grated ginger

• 1 tbsp soy sauce, plus extra to serve

• 24 gow gee wrappers

• 6 cups chicken stock

• 150g oyster mushrooms, thinly sliced

• 2 bunches baby bok choy, quartered lengthways

• bean sprouts, to serve

1 In a food processor, pulse pork, coriander roots, half the garlic, chilli, ginger and soy until finely chopped. Transfer to a bowl.

2 Line an oven tray with baking paper. Spoon heaped teaspoons of mixture into centre of each wrapper. Brush edges with water. Bring edges together, pinching to seal. Arrange on tray. Cover with a clean tea towel. Chill until required.