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    Cooking With Leftovers

    @LagomChef joins forces with AO to get the most out of your oven, transforming leftovers into 3 quick, tasty meals using a variety of clever oven features.

    Join @LagomChef as he shows you how to make the most of your oven’s microwave feature. It’s not just for reheating—it's a multitasking hero! From softening veggies for sauces to turning leftovers like mashed potatoes into crispy croquettes, the microwave function makes cooking quicker and easier.

    Today, LagomChef will guide you through transforming simple ingredients and leftovers into delicious meals with less waste. Let’s get cooking, LagomChef style!

    Meatball Sub

    Here's what you'll need...

    For the Meatballs:

    • 8 proper pork sausages (skins off, no messing about)
    • 1 kg beef mince
    • 1 onion, finely chopped
    • Half a bunch of flat-leaf parsley, chopped up
    • 85g Parmesan, grated (yes, the good stuff)
    • 100g fresh breadcrumbs
    • 2 eggs, lightly beaten

    For the Sauce:

    • 1 onion
    • 1 stick of celery
    • 1 carrot
    • 2 garlic cloves
    • 2 tins of tomatoes

    The Finish:

    • Torn mozzarella
    • Fresh basil

    Step 1

    For the sauce, start by softening an onion, a stick of celery, a carrot, and 2 garlic cloves in a splash of oil until everything's soft and smelling fantastic.



    Step 2

    Tip in two tins of tomatoes, season it like you mean it, and blitz it all up with a stick blender until silky smooth.



    Step 3

    Peel the skins off your sausages and add the meat to a bowl along with some beef mince, finely chopped onion, fresh parsley, grated Parmesan, breadcrumbs, and beaten eggs. Use your hands to mix everything together until it’s well combined.



    Step 4

    Roll the mixture into meatballs, then heat up a pan until it’s nice and hot. Fry the meatballs until they’re golden brown on all sides—no need to cook them all the way through just yet.



    For the Meatball Sub…

    Add the meatballs to the sauce, sprinkle in some chili flakes if you're into it, then lower the heat. Cover and simmer for 15-20 minutes, stirring occasionally to keep the meatballs juicy.

    Preheat the oven to 200°C (400°F). Slice your rolls lengthways, but leave them hinged, then toast for a couple of minutes.

    Stuff each roll with 3-4 meatballs, extra sauce, and a generous handful of mozzarella. Pop them back in the oven for 5 minutes until the cheese is melted and bubbly.

    Top with basil if you fancy, then dive in while it’s hot, gooey, and utterly irresistible!

    For the Traybake...

    Now, grab a baking dish and pile in the meatballs. Pour over that rich, hot tomato sauce, and top the lot with torn mozzarella. Slide the dish into an oven preheated to 200°C and let it bake for about 15 minutes, until the cheese is melted and bubbling.

    When it’s out of the oven, add a handful of torn basil for that final hit of freshness. Serve up with pasta, gnocchi, or a crusty loaf of bread to soak up all that sauce.

    Potato Croquets

    Here's what you'll need...

    • Mashed potato (leftovers work a treat)
    • Shredded ham hock
    • Grated cheese (don’t hold back)
    • Plain flour
    • Beaten egg
    • Panko breadcrumbs

    Step 1

    In a bowl, mix together leftover mashed potatoes with shredded ham hock and a good handful of grated cheese.



    Step 2

    Season it up well, then roll the mixture into golf ball-sized croquettes.

    Step 3

    Now, it’s time to pane: roll each croquette in plain flour, dip it in beaten egg, and coat it with panko breadcrumbs for that satisfying crunch.



    Step 4

    Heat some vegetable oil in a pan and shallow fry the croquettes until golden and crispy on the outside. Transfer to an oven preheated to 180°C and bake for about 10 minutes to ensure they’re piping hot inside.



    Step 5

    Serve these beauties with a punchy aioli or any dip you fancy. Crunchy, creamy, and a surefire winner.



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