It’s that time of the week again when the fridge is starting to look a bit bare and the little pots of leftovers are taking over the middle shelf. A few boiled potatoes here, a cooked chicken breast there, some soup, half a bag of leaves (spinach or similar, NOT leaves from the garden), maybe a bit of cream or a dribble of wine in the bottom the bottle. I often find myself looking blankly at this collection of bits and bobs wondering what the hell I can make out of them to tingle my taste buds.
At the weekend I made a delicious gnocchi (Italian potato dumplings) in a creamy sauce served with watercress and homemade pesto. The gnocci and pesto were long gone but there were some leeks, and marscapone cheese left from the sauce. Combined with a handful of watercress, some garlic leaves, a sliced cooked chicken breast and some new potatoes from last nights dinner they made a very quick, tasty dinner.
Simply slice and sweat the leek for a a few moments to soften (add some water if they look like they are browning, you don’t want them brown) before adding the watercress and garlic leaves. Add a splash of wine if you have some and about a tablespoon of marscapone cheese. Add the sliced chicken and season with salt and pepper. Serve with new potatoes.
For a vegetarian option you could leave out the chicken, add more greens and brocolli, and maybe even a sprinkle of toasted nuts.