A couple of years ago I posted a little piece about recycling leftovers, entitled Warm-Ups. I thought of this again last week, when we had a meal that just kept on giving.

It started with chickens that I liberally dressed with herbs, and then roasted on a bed of chopped leeks and carrots. When it came to service, the leeks and carrots were whizzed with some chicken stock to duty as a gloopy sauce. By way of greens we had sautéed courgettes and beans. I believe we also baked some sweet potatoes that we grew at home.

The chicken bones were reserved for making stock, which happened the following morning.

Far from being a culinary afterthought, the meal that appeared two nights later was so enjoyable that it deserves its own title: Roast chicken and caramelised leek & carrot risotto.

I started by chopping an onion, which was the only bit of traditional ‘prep’ that was done. I fried this, and then added the Arborio rice for a brief fry. From the fridge I grabbed a glass of rosé (for the pot). When the alcohol had evaporated I added chicken stock, followed by the remains of the leek and carrot ‘sauce’.

While this was in progress I roughly chopped some roast chicken leftovers, as well as the remains of the sautéed greens. When the rice was just about ready I added the chicken and veg to the pot to warm through.

I should mention that we ate this by the fire, while rain deluged and wind galed.

Delicious!

(Even if I say so myself)