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Write a note in this area. It's really easy to share with others. Click here ...2. Moroccan-style stew for roasted meat
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One of my favourite ways to use up roast meat is to make a version of a Moroccan harira-style stew. This recipe was adapted from what was my cooking bible back in my student days. Sarah Brown's Vegetarian Kitchen, published in the 1980s, now looks horribly dated but the recipes themselves have lasted really well. This book taught me so many of the basics and I still dip in now and then for inspiration. Brown's soup recipe is a beautifully fragrant adaptation of a Claudia Roden Moroccan soup recipe; thickened to a stew it is perfect way to provide a sauce for meat that has already been cooked.

You can use all of the various types of beans below or a mixture of the ones you like. I tend to prefer just chickpeas, but I have also use borlotti beans (which were a bit mushy) and cannellini and butter beans as well, which soak up all the flavours beautifully.

Don't be put off by what seems like a very long list of ingredients – most of them are store-cupboard standbys. I really think that once you have made this recipe it will become one of your favourites.

Leftover lamb in a Moroccan-style harira sauce
Leftover lamb in a Moroccan-style harira sauce Photograph: Rachel Kelly
Serves 8

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Ingredients:
olive oil
15g butter
2 onions, finely chopped
2 garlic cloves, finely chopped
1 tin of chickpeas (400g), drained and rinsed
1 tin of tomatoes (400g), chopped
¼ tsp freshly ground black pepper
1 tsp ground turmeric
½ tsp ground ginger
1 tsp ground cinnamon
juice of 1 lemon (or lime)
450ml vegetable or chicken stock (plus more if needed)
1tsp salt (or to taste)
1 large bunch of fresh coriander or parsley, finely chopped (or a mixture of both - reserve some for serving)
2 tsp mint, dried or a couple of sprigs of fresh mint
1 tsp paprika
¼-½ tsp cayenne pepper
leftover roast lamb (or chicken or beef)

Heat the butter and oil mixture in a large saucepan. Add the onion and gently fry for at least 10 minutes until beginning to soften and take on some colour. Add the garlic and give it a good stir.

Add the drained chickpeas and chopped tomatoes. Stir.

Add the pepper, turmeric, ginger, cinnamon and the lemon juice (but not the salt).

Add the stock and a ½ teaspoon of salt. Bring to the boil and then simmer for about 20 to 30 minutes, until the liquid has reduced but not dried out completely. Top up with more liquid if necessary.

About 10 minutes before the end, add the chopped coriander and parsley, 1 teaspoon of dried mint, paprika and cayenne.

About 5 minutes before the end, add the leftover roast lamb

Check the seasoning, adding more salt and pepper if necessary.

Sprinkle over with chopped herbs.

Tip: Add additional vegetables such as red peppers or cooked potatoes.