1 roast chicken / 5 recipes / 7 meals

Food waste. Shocking stats - the latest numbers I remember are that here in the UK alone we throw away 5,000 chickens and over 1m sausages every single day.  Plus around 4m apples and potatoes - again every single day.

Whatever we can do individually to combat this, no matter how seemingly small, has got to be worth doing. 

Not buying too much in the first place is easiest, buying more food fresh as it's needed. Planning ahead for the week.  

And, of course, using up leftovers.  

Leftover rice can become a kao pad.  Risotto turns into Arancini (stuffed rice balls), and stale bread into that lovely Italian salad, Panzanella.  So many good things to make through being aware of not wasting food. 

I decided to see how many meals I could make from one roast chicken, and it was more than I'd expected! There was probably a little less meat at each meal than I would usually serve, but that's no bad thing and something I'd like to consciously continue to do.

Last weekend's roast chicken started off being cooked in my remoska.  I love my remoska - I asked for it as a birthday present over ten years' ago and it makes the best roast chicken and the best jacket potatoes.  I think it's because it's a small space so it really steams beautifully as it cooks.  Whatever the reason, chicken is incredibly moist and the skin perfectly crispy.  I also use it for one-pot dishes like a savoury rice or stews - in fact I feel a whole remoska post of its own coming on one day soon!   

But back to the roast chicken ...  

Roast chicken Rachel Redlaw The Tiniest Thai







I mixed up some lemon/thyme salt that was in the cupboard with butter and rubbed that under the skin of the chicken (careful not to tear the skin) and put a couple of squashed garlic cloves (no need to remove the skins) in the cavity along with a quartered lemon, after squeezing the juice over the bird.  

I also massaged it with a little olive oil.  And then cooked for an hour and a half or so.


Sorry about the horribly unappetising photo!

I totally forgot to take any when it was cooked, or looking delicious with a colourful fresh salad - but I did want to show how snugly it fits in the remoska which is why it cooks it so beautifully.

Roast chicken five ways Rachel Redlaw The Tiniest Thai

We had slices of hot chicken with a big couscous salad - couscous cooked and cooled with cherry tomatoes, cucumber, red onion, chopped fresh mint and parsley leaves, a little olive oil, black pepper and lots of lemon juice.

Roast chicken + couscous salad: for two

Roast chicken Rachel Redlaw The Tiniest Thai






I just put the whole board of leftovers in the fridge that night and the next day made myself a noodle soup for lunch, using a packet of instant noodles.

Put the kettle on so you'll have boiling water when you need it.  

Then just stir fried a squashed and chopped garlic clove and a chopped chilli in a little oil for a few seconds until it smells good.


Add the noodles, their seasoning packet and a small pinch of sugar, some sliced spring onions plus boiling water (I just put in as much as I think I want depending on if I want it soupy or not, rather than measuring it out).  

Simmer for a few minutes until the noodles are done and just at the end throw in some spinach leaves or pak choi and coriander (if liked). 

Roast chicken five ways Rachel Redlaw The Tiniest Thai

Chicken noodle soup: for one

Roast chicken Rachel Redlaw The Tiniest Thai










That evening, I needed something just for me, so cooked some rice and made my favourite fakeaway, a chicken jalfrezi.  


I changed the recipe a little as I was using cooked chicken so added it later on in the timings.

Friday night fakeaway jalfrezi Rachel Redlaw The Tiniest Thai

Chicken curry: for one

Roast chicken Rachel Redlaw The Tiniest Thai






Next, time to make a very simple stock.

I'm a bit lazy when it comes to stock making and don't spend ages getting every scrap of meat off.  I tend to just stick the whole carcass and all the meat and bits straight into a big pan.

Add one roughly chopped onion, carrot and celery stick, a few black peppercorns and a couple of bay leaves and then cover with water.


Bring to the boil, skim off any scummy bits that have risen to the surface, and then simmer very gently for an hour or two. 

Roast chicken Rachel Redlaw The Tiniest Thai
Roast chicken Rachel Redlaw The Tiniest Thai

I then turned off the heat and left the stock overnight on the hob with a lid on it as it was late and I wanted to get to bed! 

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The next day, the stock had become very gelatinous so I warmed the whole thing for a few minutes on the hob until it was liquid again, then strained.  Before throwing away the bits in the strainer though, I picked out all the meat I could and threw it back in the liquid.

To make my Thai-influenced soup, I started with sweating half a chopped onion and a clove of garlic in a big pan - oh and one chopped chilli too!


When these were soft, I poured in the stock liquid, added half a chicken Knorr stock cube and some more boiling water - to increase the volume to what's needed.  If you don't need more, you might not need to add the extra stock cube too.

Once this comes to a simmer, I added cooked rice, some spring onion, a little dash of fish sauce and one of soy and some black pepper.  Taste and taste and see what you think!

I'd meant to add a squeeze of lime juice ... but forgot .. 

Served in bowls with coriander leaves (just omit if you don't like coriander; I know a lot of people don't) and some sliced red chilli.

Roast chicken Rachel Redlaw The Tiniest Thai

Kao tom gai / chicken rice soup: for two

Roast Chicken Rachel Redlaw The Tiniest Thai







There was only a little left in the pan, after we'd gone back for seconds (that's why it's worth adding the extra water and a bit of stock cube) ... and normally, I might well have thrown it away.

But it looked enough for a bowlful and it is so cold at the moment - I thought it would make a good and nourishing breakfast.  


So in the morning, I just turned the gas on under the kettle for tea, and the gas under the soup pan to heat the chicken rice soup.

Do make sure it boils and heats through thoroughly.

I cracked an egg into a bowl and ladled the boiling soup on top, which on stirring, lightly cooked the egg.  I added coriander leaves and some sliced chilli and that was that.

Chicken rice soup Rachel Redalw The Tiniest Thai
Chicken rice soup Rachel Redalw The Tiniest Thai
Chicken rice soup Rachel Redalw The Tiniest Thai

Very simple and very good. Especially on a very cold morning! 

Rice soup for breakfast: for one

So, my one roast chicken made made five recipes (roast, noodles, curry, stock, soup) and seven meals.

(Oh, and Tiny Dog loves chicken and had a little piece chopped in with his biscuits for five meals too!)

Would love to know your favourite leftover recipes too so do reply in the comments! 


Chicken stir fry with chilli paste and Thai basil

So, first the chilli paste in oil, or nam prik pao.  If you like cooking Thai food, you may have a jar of this in the cupboard or fridge already.  

If you don't - and you fancy making it - I've a very simple version that's super-quick to make right here.

nam prik pao chilli paste in oil Rachel Redlaw

You can use the nam prik pao in a tom yum soup, or in this lovely squid stir fry.  It's also just a really versatile condiment and I just might have been known to scoop a little on cheese on toast or have with shepherd's pie too ... 

If you've got some nam prik pao, and you've made the rice to serve with this in advance, then you're basically ready to go - as this stir fry is quick to make.

For two, you'll need: 

cooking oil 

2 cloves of garlic, flattened and chopped

1 chicken breast, minced (in the food processor, or chopped as I prefer to do it)

1 heaped tablespoon chilli paste in oil (nam prik pao)

1 teaspoon fish sauce

some chopped veg (I had red and yellow peppers, a mushroom and a few spring onions)

a tablespoon or so of water

a big handful of Thai sweet basil leaves, or 1.5 teaspoons of jarred Thai basil

dried chilli flakes (to serve)

Nam prik pao stir fry chilli paste in oil Rachel Redlaw

Put your pan on a medium heat and when hot add a good slosh or two of oil and when that's hot add the garlic.

As for many Thai recipes, stir fry the garlic for perhaps up to 30 seconds over a medium heat, making sure it doesn't burn, until it 'smells good'. (Yep, that's the instruction on most recipes!).

Then add the chicken, nam prik pao and fish sauce and stir fry for a few minutes until the meat is nearly cooked. 

Add the chopped vegetables and a splash of water and stir, then add the jarred basil (if using jarred) and cook for another 4-5 minutes until done. 

Nam prik pao stir fry chilli paste in oil Rachel Redlaw

If using fresh basil add right at the end just before turning off the heat and stir in until wilted.

Serve with the rice and with a sprinkling of dried chilli flakes (if liked).

Nam prik pao stir fry chilli paste in oil Rachel Redlaw
Nam prik pao chilli paste in oil Rachel Redlaw

I really love this simple stir fry - I think it has unexpected depth from the nam prik pao.

What do you think?

Borneo coconut chicken curry

I have been SO looking forward to making this curry!

The recipe was given to me by Shaun Naen, a chef originally from Borneo.  It's a dish his mother taught him when he lived at home - and a special dish she would make for occasions such as a birthday or Chinese New Year. 

Since I left home, I miss my mother and her cooking very much. When I first cooked this it reminded me so much of home I felt quite overwhelmed’
— Shaun Naen

I made it today for the first time and it's going to be a special occasion dish in this house from now on too.

Because I wanted to make it as it should be I did cook the full amount (it only JUST squeezed into my biggest pan!) but it would be easy to scale down to make a smaller amount.

I love that it's a bit different in that you get a whole chicken piece in each portion rather than being it chopped up.  

It's also exactly the sort of dish I want people to share with me - there's something lovely and warm in having personal dishes shared - family favourites; dishes that mean something; food that has real memory and love behind it. 

So, let's go.  

Let's go make a great-big-celebration-special-occasion-for-all-the-family coconut chicken curry.

For eight people, you'll need:

Borneo coconut chicken curry Rachel Walder

1 white onion (or a few shallots)

2 inches of fresh ginger

5 cloves garlic

5 red chillies (I wasn't sure whether they were big mild ones of birds eye - so used four bigger ones and one birds eye chilli just 'because'.  So use what you like!)

4-5 tablespoons rapeseed/cooking oil

5 tablespoons hot curry powder

2 teaspoons ground coriander

2 teaspoons ground cumin

3 tablespoons ground turmeric

1 whole chicken, cut into eight (I got my butcher to do this as wasn't confident - but I'll try myself next time)

Borneo coconut chicken curry Rachel Walder

600 ml coconut milk

2 big potatoes, peeled and cut into chunky cubes, then blanched (cooked in boiling water for 2-3 minutes)

Borneo coconut chicken curry Rachel Walder

10 cardamom pods

2 cinnamon sticks or cassia bark

15 curry leaves (OK, now these I just couldn't find - so I used kaffir lime leaves plus a couple of bay leaves.  It's not quite correct, but it was still really good!)

4 star anis

2 lemongrass stalks, outer layer peeled off and then bruised

2 tablespoons garam masala

seasoning to taste

a big handful of coriander leaves, chopped

a few slices of red chilli, to garnish

cooked rice, to serve

Peel the onion and chop roughly into a few pieces.  Peel the ginger and chop into chunks.  Peel the garlic, and take the stalks off the ends of the chillies and cut in half. 

Borneo coconut chicken curry Rachel Walder

Put them all into the food processor and blitz to make a coarse paste.

mixed curry paste.jpg

Heat the oil in a wok (my wok wasn't big enough so I used my biggest pan and that was only just big enough!) ... and when hot add:

- the paste from the food processor

- curry powder, ground coriander, cumin and turmeric

Borneo coconut chicken curry Rachel Walder
Borneo coconut chicken curry Rachel Walder

... and fry for a little, stirring all the time.  

When it comes together (and smells amazing) add the chicken pieces and the coconut milk.

Borneo coconut chicken curry Rachel Walder

Stir and then add in the potato cubes.

Stir again and add the cardamom, cinnamon/cassia, curry leaves, star anis and lemongrass.

Borneo coconut chicken curry Rachel Walder

Simmer until the chicken is tender and cooked through - about half an hour. 

Borneo coconut chicken curry Rachel Walder

Then add the garam masala and a little water if needed.

Season well - I needed quite a bit of salt in mine and a pinch of black pepper.  Stir again and simmer for a couple of minutes more.

Serve with fresh chopped coriander and coconut rice or boiled rice.

Borneo coconut chicken curry Rachel Walder


(And let me know what you think). 

Definitely a special occasion dish in this house now too. 


Stir fried chicken & broccoli w/ oyster sauce & sesame seeds

Oh, this is very nice!  And very simple. And good.

One of my sisters emailed me a recipe for 'broccoli in oyster sauce' yesterday and it looked great, so I tried it tonight - adding a few other things along the way - and very good it was too. 

I've a feeling it's going to become a new favourite.

It's also a great vegetarian dish, well, pescatarian, as it has oyster sauce.  Just leave the chicken out if you're pescatarian!

Many a time a reader of my recipes has laughed at my vague or slapdash-seeming approach to measurements.

And when I say 'reader', you know I mean 'friend', but I'm being polite (but you know who you are).

It's just really difficult with this sort of cooking - different soy or fish sauces have different strengths and one lime will have more juice than another.

Plus I think the best bit about cooking is using your own palate and what tastes good to you. 

This recipe is possibly - to date - the MOST vague and slapdash when it comes to quantities. 

You're really going to have to guess and guage and taste!

To be honest, it doesn't include any ingredients you have to be careful with and is pretty much guaranteed to taste pretty awesome no matter what you do.  

So do give it a go! 

You'll need: 

Rachel Walder recipes - chicken and broccoli in oyster sauce with sesame seeds

cooked rice, to serve, if wanted

broccoli, the long stemmed sort is nice, but any sort will do - quantity is however much you feel like eating of it

cooking oil - I like my coconut oil at the moment but any oil that cooks at a high temperature is good for stir frying so vegetable, grapeseed, rapeseed etc (NOT olive oil which cooks at a lower temperature and will burn)

1-2 garlic cloves, depending on size (and your taste!)

1 chilli, or quantity to your taste

a couple of spring onions

a piece of fresh ginger 

one small-ish chicken breast, or however much you'll want to eat

dark soy sauce

oyster sauce 

Cook the broccoli first so it's ready to stir fry by steaming or boiling for a few minutes.

Rachel Walder chicken and broccoli with oyster sauce

If you're cooking rice to serve with this then just pop a steamer over the top for the last 4-5 minutes - or you could just put the broccoli into the rice to boil with it for a few minutes of course (no need to over-complicate).

Remove from heat and keep warm until needed.

Then toast some sesame seeds (I'd say around a tablespoonful) in a dry pan for a few minutes, shaking all the time and again, when toasted, set aside until needed.

Rachel Walder chicken and broccoli with oyster sauce

Chop the garlic, chilli, spring onion - cut it on the diagonal for this dish so it looks nice - and ginger.  Cut the chicken into very small pieces so that it will cook quickly. 

Heat a wok or frying pan over a medium-high heat, add some oil and only when it's hot tip in the chopped garlic, chilli, spring onion, ginger and chicken - it should sizzle when it goes in.

Rachel Walder chicken and broccoli with oyster sauce
Rachel Walder chicken and broccoli with oyster sauce

Keep stirring and turning until the chicken is sealed and if you need to turn it down a little to prevent the garlic burning, then do! If it looks like it's going to stick, add a tiny splash of water.

After a few minutes, when the chicken's cooked, add the broccoli.

Rachel Walder chicken and broccoli with oyster sauce
Rachel Walder chicken and broccoli with oyster sauce

I think the long-stemmed broccoli very elegant but once I'd added it to the pan tonight, I decided to chop it up a bit to make it easier to eat! Up to you what you do. 

Cook for a minute, stirring, then add the soy and oyster sauces.  I used a scant tablespoon of each. 

Rachel Walder chicken and broccoli with oyster sauce

Stir and continue cooking for another minute. 

Then put the rice onto a plate, spoon the stir fry around and sprinkle everything with the toasted sesame seeds. 

Rachel Walder chicken and broccoli with oyster sauce
Rachel Walder chicken and broccoli with oyster sauce

Very good indeed! Let me know what you thought.

Next time I might try half a teaspoon of toasted sesame oil right at the end too, just before it's removed from the heat ...