From roast dinner enchiladas to sticky ginger cake: Three recipes for your leftovers

Often, there’s not enough left of any one ingredient after a roast dinner to pull together a whole new meal – you’ve just got scraps of meat and vegetables,” says Sue Quinn, author of Second Helpings.

These enchiladas are the perfect carrier for whatever’s left – gently spicy, filling and comforting. Use whatever jumble of cheeses you have in the fridge, too.”

Roast dinner enchiladas

Serves: 4-6

Ingredients:

500-600g leftover cooked meat and/or vegetables, chopped

200g grated hard cheese, such as Cheddar, Parmesan, Gruyère, Lancashire or a mix

4 large tortilla wraps

For the tomato sauce:

2 tbsp olive oil, plus extra for brushing

1 large onion, finely chopped

2 garlic cloves, finely chopped

2 tbsp chilli powder

2 tbsp smoked paprika

1 tbsp ground cumin

1 tsp dried oregano

2 tsp brown sugar

1 tsp fine sea salt

2 x 400g cans chopped tomatoes

Method:

1. For the sauce, warm the oil in a large frying pan and fry the onion until soft and golden, about eight minutes. Add the garlic and cook for one minute. Add the spices, oregano, sugar and salt and cook gently, stirring, for a further minute.

2. Add the tomatoes and simmer gently for 15 minutes, stirring now and again, until you have a rich, thick, deep-red sauce. Taste, add more salt if needed, then take the pan off the heat.

3. Meanwhile, preheat the oven to 180C/160C fan/350F/gas mark 4 and brush a baking dish measuring about 20-centimetre square with olive oil.