With many of us unable to see family, the Easter bank holiday will be a little different this year – but lots of people will still be tucking into a roast dinner on Sunday.
Of course, as with any food at the moment, it’s important to make sure there’s no waste.
Thankfully, Aldi has come through with the goods, releasing a recipe which helps to make leftovers go further.
So whether you’re opting for beef, lamb, chicken or something vegetarian on Easter Sunday, the supermarket’s handy recipe places the star of the show – alongside all the trimmings – inside a giant Yorkshire pudding wrap.
Those looking to give it a go will need 60g plain flour, 150ml semi-skimmed milk, 4 medium eggs, salt, 200g leftover beef, lamb or chicken (or ready sliced cooked meat), 200g leftover vegetables (or sliced red onions, spinach leaves and carrot ribbons) and sunflower oil.
In terms of the method, start by heating the oven to 220C/425f/gas 7. Then make a batter by beating together the flour, eggs, milk and salt.
Afterwards, pour a little oil into a shallow baking tin and heat in the oven, then pour a quarter of the batter into the tin.
Bake in the oven for about eight minutes (until risen and golden) – but don’t let them crisp, otherwise they won’t roll up. Repeat this with the rest of the batter to get four wraps.
Then divide the leftover meat and vegetables on the wraps, roll over and secure with a toothpick. This can then be reheated in the oven for 10 minutes.
Aldi says its inventive wraps are best served alongside leftover potatoes, mustard, horseradish, mint sauce and gravy.