Calas

Calas, or rice beignets, are a traditional dish from New Orleans and an interesting way to use up leftover cooked rice. The frying oil, once cool, can be passed through a fine sieve and used up in cooking or, if it’s not too dark and bitty, used again for deep frying.

Mix together 1 cup cooked white rice, 3 tbsp plain flour, 2 tbsp sugar, 1 tsp baking powder, a pinch of salt, 1/2 tsp cinnamon and a sprinkle of ground cardamom. Add an egg and mix in thoroughly. Heat 1 1/2 inches of oil in a steep sided frying pan over a medium heat. Test the heat of the oil with a few grains of the mixture – it should sizzle but not spit. Take a heaped spoonful of the mixture, smooth down the top, then slide off the spoon into the oil with your finger. Cook the calas for 3-4 minutes on either side or until brown and crispy on the outside. Remove with a slotted spoon and set on kitchen paper to drain. Sprinkle over icing sugar and eat hot.

Serves 2 as a snack.

Roast Carrot and Parsnip Soup

I used leftover roast vegetables from the day before for this, but you can roast the vegetables specially.

Scrub clean 1 large carrot and 1 large parsnip; halve lengthways and cut into finger-length batons. Place on a baking tray and drizzle over a tablespoon of oil, a generous pinch of salt, and generous cracked pepper. Roast at 180°C for 30-45 minutes, or until soft and beginning to blacken around the edges. Allow to cool a little then chop into smaller pieces. Fry 1/2 onion, roughly chopped, and 2 cloves garlic, roughly chopped, in a little butter or oil until beginning to caramelise. Add the carrot and parsnip, 1 tbsp wholegrain mustard, and 1-2 cups of vegetable stock depending on how thick you want the soup (one cup will give an almost purée-like texture, two cups will give a thin drinking soup). Bring to the boil, then take off the heat and blend until reasonably smooth. Serve with crusty bread and goat’s cheese.

Serves 2-3 depending on the size of the vegetables and the amount of liquid added.