(Too much) feta quiche

(Too much) feta quiche

Here’s another food that I used to find a bit gross.  Quiche.

For the leftover lover, though, quiche is brilliant.  Buy a base, buy some shortcrust pastry or make your own, it’s up to you,  Fill that pastry with egg, cream/creme fraiche and lots of cheese.  And then, your veg.

In this quiche, I used handfuls of greens, because I had them.  Frozen spinach, jars of roasted peppers and/or tomatoes would be great here, too.  One big quiche and you’ve got lunches sorted for days.

Feta and greens quiche

Serves 4, heartily



1 shop bought pastry case
1 packet short-crust pastry + flour for dusting


50g cold butter/25g each butter & lard
110g plain flour + more for dusting
Pinch of salt
Cold water
Little butter/oil for greasing paper


1 or 2 onions
50g butter/50ml oil
Around 200g cooked greens * or 300g raw
Around half a packet of feta
3 eggs
Salt & pepper
Optional: fresh nutmeg, bay leaf

*spinach, baby spinach, rocket, kale or a weird mixture (what I tend to have)


Mixing bowl
Measuring jug
24cm pie or shallow cake tin
Greaseproof paper
Baking beans/dried beans
Rolling pin
Frying pan
Grater for nutmeg
Pastry brush
Wire rack


20m if making pastry
30m prepping and cooking veg
1 hour to bake and soften onions


Harder, and quite involved


If making pastry:

Put the flour and salt in a large bowl and add the cubes of butter/butter & lard

Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of fat remaining

Sprinkle over 2 teaspoons of water & stir in with a regular knife or your hands. If this isn’t enough to bring the pastry together in a ball, add a little more and try again

And again if needed!

Wrap the dough in clingfilm and chill for 20-30 minutes

Alternatively: use a food processor.  Put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.

With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.

Wrap the dough in clingfilm as before and chill for 20-30 minutes

Prep quiche filling

Slice onions & set aside

If greens are raw, cook them gently in a pan with some water for about 5-10 minutes (it depends on the greens: baby spinach will be quicker than kale), or just a minute or 2 in a microwave

If you have time, pour the cream into a saucepan and add the onion leftovers, salt & pepper, nutmeg and bay leaf (if using).  Turn the heat to medium, stir once or twice, and turn off after 5 minutes

Cut a length of greaseproof paper that is wide enough to line the inside of your tin


Place frying pan on heat and add butter/oil.  Turn the heat to medium and add the onions

Turn the oven to 200C

Take pastry from the fridge; dust your counter with a sprinkling of flour

Place the pastry in the middle and start rolling it out: go backwards and forwards a few times then turn the pastry 45 degrees and repeat

Do this until your pastry is about 2mm thick

CHECK ON YOUR ONIONS, don’t let those fuckers burn; turn down the heat if you need to.  You want them squidy, sweet and brown, and that takes time (around 30 minutes)

Bring your tart tin *close* to the pastry

Wiggle the pastry; if it feels as though it’s a bit stuck, take a spatula and wiggle it under to break the pastry free.  Don’t worry if there are little gaps, you can patch them up later

Take the rolling pin and wiggle the pastry on, and then place the pastry onto the tin

*GENTLY* push the pastry down into the tin, right into the corners

If you have any holes, take a little pastry from the sides of the case and just patch it up

Take a fork & prick the pastry around 15 times

Take your greasproof paper and paint it with the butter/oil (use your fingers if you don’t have a pastry brush)

Place the paper greased side down onto the pastry

Pour in the baking beans/dried beans

Bake for around 20m, or until the sides of the pastry are golden brown

While the pastry bakes, take the cream and, if you’ve been letting it sit with the onion
etc, sieve it into a large bowl

Crack the eggs into the cream and beat until mixed in

Stir in the cooked onions, the cooked greens and crumbled feta

As soon as the pastry is cooked, remove it from the oven. Turn the heat to 180C

Pour the egg/veg mixture in

Return to the cooled oven for 35 minutes

After 35 minutes the egg should be set; the very middle will feel firm

Leave for at least 10 minutes and serve alone or with a salad


If you have any leftover, leave to cool completely and then place in the fridge

It should keep for 5 days; a little worried?  First give it a sniff.  Still not convinced?  Nibble a little of the egg.  You will know, very quickly, if the quiche has gone off.

If you want to reheat DO NOT microwave because the pastry will go gross; place in a warm oven for 10m, but that is a lotta electricity for a slice of warm quiche

Got a question? Ingredient you need help with? Get in touch:


(Not terrifying) leftover rice stir-fry

(Not terrifying) leftover rice stir-fry

There are a whole lotta rubbish about the PERILS OF LEFTOVER RICE!  YOU MIGHT DIE BECAUSE OF A LEFTOVER BIRYANI.  I’m going to stick my neck out and say – millions and probably billions of people all over the world eat leftover rice every day.  White people prob are just less used to how to safely store rice and fear it – “It’s so hard to cook!”, “It’s dangerous”. As with any food it’s not dangerous if you know what to do with it.


Rice is one of the foods that has massively increased in price over the past 10 years.  I remember my feelings of dread as I stood in the supermarket and wishing I could bulk buy one of those sacks but I couldn’t afford it and certainly didn’t have the space, either.


I buy a mixture of rices; these recipes were trialled with long grain because it is cheaper than Basmati, but Basmati would work, too. White or brown, too.

Note: Rice *can* harbour spores of a bacterium called Bacillus cereus. So a little care is needed.

As soon as you know what rice will be left over, spread it out on a baking tray.  This lets the rice cool down quickly which is important for food safety.  As soon as it’s room temperature store the rice in a lidded container – an old takeaway tub, an old jam jar or tupperware.

Eat within a couple of days.  Give it a sniff, taste a grain – what do you think?  Trust your judgement! If you are pregnant or have a suppressed immune system go with greater care

Fried rice is a wonderful, brilliant friend of the hungover at breakfast or a quick supper. If you can afford sesami oil, do it!  The nutty flavour is *delicious*.

The other bonus about fried rice is its fridge clearing capacity; got 1/4 of a broccoli? Chuck it in.  Handful of baby spinach?  Leftover bacon rasher? In. It. Goes. And if you’re having it for supper, of course: put an egg on top.

(Not terrifying) stir fry with leftover rice

Serves 4



60ml sesami oil
1 onion/bunch salad onions/1 leek
2 cloves garlic
400g leftover rice
1 inch grated ginger
2 tablespoons dark soy sauce/Tamari
Handful of leftover green veg: broccoli, peas, green beans, spinach
Optional: 125g bacon/chicken/halloumi/nuts
To serve: 4 eggs


Mixing bowls
Chopping board
Wok/large frying pan
Smaller pan for frying eggs


20 mins prep
10-15 mins cook


Simple steps but you need to pay full attention – no soggy stir fry veg, ta


Finely slice your onion/leek
Crush or mince garlic
Grate ginger
Chop your bacon/chicken/halloumi into small pieces
If your meat is raw, cook it in the wok/frying pan in a little oil until crispy
If using veg, cook lightly – steam for a couple of minutes in a pan or about 1 minute in the microwave


Pour in a third of the sesame oil into the wok/frying pan and turn the heat to medium
Add onions and cook for a few minutes, until you can smell their sweetness
Add garlic and keep stirring so that it doesn’t catch
Turn the heat down and add the rest of the oil, the ginger, veg (if using), meat/cheese/nuts (if using), rice and soy sauce/tamari
If you are confident and juggling two hot pans, start frying your eggs now.  If not, wait!
Stir so that everything is covered with the soy sauce and oil
If you have waited to fry your eggs, take your fried rice off the heat and set aside
Now fry your eggs!
Put a quarter of the fried rice on a plate/in a bowl and top with an egg

Got a question? Ingredient you need help with? Get in touch:


Fishfinger rice bowl

Fishfinger rice bowl

Sometimes I think of a leftover recipe and I imagine different reactions: younger me “fish and RICE?  ARE YOU ON DRUGS?”.  My parents: “Gosh, it is interesting how you combine different things isn’t it?”. My brothers: “Oh, yeah, well done”.  They aren’t the leftover lovers though!  Two leftover fish fingers are too good to waste, and this, to me, was surprisingly good.

The leftover friend’s super star, a rice bowl is a fab way to use up those odds and sods from the bottom of your fridge.  Any leftover greens, some salad: whatever.  Bet you’d buy it in M&S  or Pret without thinking, so have a go and make your own!  Okay, M&S and Pret wouldn’t be using fishfingers, but you might have some white fish or some chicken mixed with your rice and salad, so why not a fishfinger?

Cuisines across the world batter or egg & bread fish, so mixing up a fishfinger with a little boiled rice isn’t as mad as it might sound.  I mean, okay, I wouldn’t pay to eat it in a restaurant or claim that it’s authentic cuisine (well, it’s authentic Ann Storr cuisine but that’s quite niche). But with some salad, some chilli  – well, to me it’s a damn sight tastier than a coffee shop equivalent.  And no single-use plastic packaging.

If you take lunch into work, store the fish separately so that the crumbs don’t go soggy (bawk).  A little teryaki sauce is all that this needs to give you a filling and tasty lunch.  Or, if you don’t have any in the fridge, some tamari or soy sauce.

Nice rice, some veg, some fish: quick lunch​​

Got a question? Ingredient you need help with? Get in touch:


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