Sue Quinn

Sue Quinn · Second Helpings: Delicious Dishes to Transform Your Leftovers

Here’s a beautiful way to use up surplus bread and vegetables. It’s miraculous how bread can be repurposed in such an elegant way. I’ve made this tart case with white bread, sourdough and a sliced seedy loaf — both stale and fresh — and they all work well. The type and freshness of your bread will dictate how much water you need, so add it gradually. You can top the tart with leftovers other than greens, too, such as roast squash/pumpkin, sweet (bell) pepper, red onion and root vegetables, or griddled/fried mushrooms, asparagus or courgettes.

Sue Quinn · Cocoa: An Exploration of Chocolate, with Recipes

Chocolate and marmalade are a magnificient match in this traditional steamed pudding, made more delicious with the addition of nuggets of preserved ginger. The sponge itself is lovely and moist, and invested with a generous marmalade crown. But as it doesn't have rivers of sauce, it's best served with a jug of custard — ideally spiked with rum or whisky — alongside. For US cup measures, use the toggle at the top of the ingredients list.