- T​he sprouts were brand new.

L​eftovers pie looked like cack but actually tasted ‘kin ace

W​aste not, want not. No waste here, but I still want a chicken jalrezi, weirdly.

1y ago

T​his pie was made with all the scraps left after our last roast chicken, supplemented with extra mushrooms and a few chopped up shallots.

T​he sauce is just the gravy and juice remains. Even a few bits of cold carrot and sprout leaf went in, plus a wedge of lemon that had been up the chicken’s chuff but that I forgot to remove from the mire.

P​astry was ready made, and I rolled it a bit too thick. ‘Twas a pastry-topped pie, rather than a completely encased one, and the top caved in quicker than a government official on Newsnight. But it didn’t bother the flavour.

P​lated up on the usual ancestral Pyrex with camping cutlery from my childhood (serving suggetion). Tomorrow - an actual chicken jalfrezi.

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Comments (15)

  • Leftovers cooking is best in crisis times

      1 year ago
  • Looks like the perfect dish for our current apocalyptic condition! We'll call it May's Pie!

      1 year ago
  • Everything needed inside- looks not bad, was tasty, so May Pie is invented 😊

      1 year ago
  • It doesn’t look too bad & I’m sure it tasted good. I’d normally say you can’t call it a pie if just has a crust on top, but in these days of making do with what we can, pastry shortage is an allowable excuse.

      1 year ago
  • Cook the Brussels Sprouts in butter ( English Country Life ) after peeling them boil them until really soft .

      1 year ago