We all know about the joy of leftovers. I delight in this breakfast which makes perhaps some radical use of a somewhat worthy supper. Here’s a rather back-to-front recipe which puts the leftovers first.

image

For the rather lovely breakfast:

  • toast and butter (I use the absolutely fantastic bread that I buy at http://www.thecakestore.co.uk/ they call it their low GI bread)
  • roasted tomatoes with garlic, virgin olive oil and balsamic vinegar
  • kale pesto

For the rather worthy supper: photo[1]

  • wholemeal pasta
  • kale pesto
  • roast tomatoes
  • grated cheese

For the kale pesto:

  • kale – parboiled
  • salted butter
  • chopped red onion
  • chopped leek
  • chopped garlic
  • butter

Parboil the kale, drain. Gently heat the onion, leek and garlic in some (salted) butter. Do not allow to brown. Throw the cooked kale, leek, onion and garlic into a food processor. Add a couple of anchovy  fillets, some parsley and rocket. Whizz it through. Mix in with the pasta. Enjoy. Enjoy even more the next day on some buttered toast. Make some excuses for your garlic breath. Or, serve pasta, pesto, with some lightly fried fish fillet on top. I found inspiration for the kale pesto recipe in Diana Henry’s marvellous A Change of Appetite, but have made some serious modifications. Looking forward to trying out some recipes from A Bird in the Hand.

Advertisements