What to do with the Leftovers: A Short Consideration

I build leftovers into my portion plan (a notional rather than meticulously devised strategic document) any time I’m deciding what to cook, and thus to shop for, but at Christmas this is the very linchpin of functional family life.

Perhaps my love of having the same meal all over again so soon after eating it the first time is idiosyncratic, but I – in the first instance – gladly reheat the pork and a quince slice or two, bring the pickled cabbage and cucumber salad out of the fridge, and perhaps ring the changes by baking a potato. Of course, you can microwave a portion or so of the pork at a time, but I prefer to put a piece or two in a small tin, splash in some water, to which I may add some sake, soy sauce and chilli (sauce or flakes), then put in a fierce oven (220°C/200°C Fan), until the meat is hot all the way through (the liquid in the base of the tin will make sure it’s tender and succulent) and the crackling will be crunchy. To be fair, it stands up well in the microwave, too. If you’re reheating more than one portion in a proper oven, then I’d cover with foil for the first 10 minutes.