A pretty good technique for using leftover roast - minced, mixed with shredded root vegetables, and braised into a hearty sauce (suggested for Yorkshire puddings but fine for noodles or rice). And while it does take an hour, there's not a ton of work involved if you use a food processor. I feel like it misses an herbal note - maybe thyme or even parsley to green it up a bit.

I'd never considered stir-fry as a British dish, but this quick and satisfying preparation is exactly that. It's next to the page about using "cheaper cuts", but this was a nice way to put a dent in a leftover leg of lamb. (A different kind of frugality, I suppose.)

The cooking liquid can be either white wine or meat broth. I picked white wine, and I think the acidity helped cut the oiliness of the dish.

Not a dish I see myself buying lamb to make, but certainly a dish I'll put into the rotation to use up leftovers.

Very nice way to use up the end of a roast, sweet and savory. It's easy enough to be a weeknight dinner, especially if you let the food processor handle the chopping and mincing. I think I went too heavy on the mashed potatoes, but it was awfully good... maybe it's served differently in the UK than in the US.

Simple base for a sandwich spread or dip. We used smoked salmon in place of "cooked" trout, and I suspect the lower moisture content is part of why we needed a lot more yogurt and sour cream to reach the texture we wanted.