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This week I’m working culinary magic with leftover ingredients, starting with an indulgent cauliflower mac and cheese, enhanced by crispy breadcrumbs and smoky chorizo. I turn whatever veggies are languishing in the fridge into Korean-style veggie pancakes, spiced up with gochujang. I’ve also got ideas for transforming leftover rice into a comforting, flavour-packed Thai soup. And, for the ultimate dinner upgrade, I give a sophisticated twist to the nation’s beloved go-to meal: Spaghetti Bolognese.
