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Random leftovers can often make themselves useful in all manner of batters, coatings and stuffings for fish or meat dishes, as well as sweet treats
If you’re old enough to remember when supermarkets ran out of cranberries after Delia Smith used them in a duck dish on TV in 1995, or when Yotam Ottolenghi sparked a run on sumac and za’atar in 2008, then chances are that you get most of your recipes from cookbooks or television chefs. Nigella Lawson’s latest book, Cook, Eat, Repeat and its accompanying television series offered just the comfort we all need in lockdown, and in recent weeks it seems as if every second person is making her chicken with orzo (highly recommended). The beauty of the recipe is its simplicity — the flavour...