Leftover veg and orange cake Leftover roast chicken pad thai
MAKES ONE CAKE
140g sultanas or raisins
Zest and juice of 2 oranges
300g self-raising flour 300g light brown sugar 2tsp mixed spice 1tsp ground ginger 1tsp bicarbonate of soda
Pinch of salt
4 large eggs, beaten 200g butter, melted, plus extra for greasing 300g carrot, parsnip, pumpkin, butternut squash or swede, grated
Icing sugar for dusting Handful of almonds (optional)
SERVES ONE
Handful of coriander 80g dried rice noodles 20ml oil
1 garlic clove, chopped finely
1 carrot, peeled and cut into small slices 1 shallot, cut into 3cm lengths
40g mangetout, trimmed and halved 80g jar pad thai paste 1 egg, lightly whisked 120g roast chicken, shredded or sliced 25g beansprouts 1tbsp roasted unsalted peanuts Lime juice, to serve 1
Preheat the oven to 180C. Grease and line a deep 20cm cake tin with baking paper.
2
Mix the sultanas with the zest and juice from the oranges. Place in the microwave on high for two minutes.
3
Combine the flour, brown sugar, spices, bicarbonate of soda and pinch of salt in a large bowl.
4
Mix the eggs with the melted butter and sultana mixture, then add to the dry ingredients. Stir until combined. Add the grated veg, stirring well.
5
When combined, scoop the mixture into the baking tin, spreading evenly. Bake for 35 to 40 minutes, or until a skewer poked in the centre comes out clean.
6
Allow the cake to cool in the tin. Before serving, sift the icing sugar over the cake and top with some almonds, if desired. 1
First, prepare the coriander. Chop the stalks separately and put the leaves aside for topping.
2
Prepare the noodles according to the packet instructions. While they’re cooking, heat a wok until lightly smoking. Add oil, garlic, coriander stalks, carrot, shallot and mangetout, stirring for 10 seconds.
3
Add the pad thai paste and stir until combined. Make a well in the centre, add the egg and fry for one minute until cooked.
4
Add the drained noodles and chicken. Stir to combine and heat the chicken through.
5
Serve, adding coriander leaves, raw beansprouts and peanuts as required. Squeeze over lime juice before serving.