Cheesy gratin and garlicky fried rice: Yotam Ottolenghi’s recipes for Christmas leftovers
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Fried rice in a moreish garlic and spring onion sauce, and an excellent way to use up cheeseboard scraps, crackers and all. With the Christmas menu largely planned, we can now all admit that the thing we really love about the festivities is the time after the day itself. Expectations return to planet normal and most of us revert to cooking much as we do for the rest of the year: a fridge raid here, a stir-fry there, home-cooked meals served up to friends and family who are more than happy just to be fed. So this is a time when cooking with food that has already been cooked feels like the biggest win of all. With most of the work pretty much done, it’s often just a case of assembly, stirring and reheating. Entertaining the easy way.
![[Yotam Ottolenghi]](https://i.guim.co.uk/img/uploads/2023/10/10/yotam_ottolenghi.png?width=75&dpr=1&s=none&crop=none)
This addictive spring onion sauce is a twist on the garlic sauce found at every Mauritian table whenever a stir-fry appears. It’s usually liberally spooned over fried rice and noodles, but the test kitchen has been especially loving it on fried eggs. Seeing as the recipe has been devised with Boxing Day in mind, you may well not have any leftover rice in the fridge (which works best here), so feel free to use a couple of packets of microwave rice, which you can use straight from the pack.
![[Yotam Ottolenghi’s leftover cheese board gratin with a cracker crumble.]](https://i.guim.co.uk/img/media/d5c7562cacd4952add0acef7fb3acc78783bc629/0_0_3398_4006/master/3398.jpg?width=445&dpr=1&s=none&crop=none)
Prep 10 min. Cook 15 min. Serves 4. 140g spring onions, trimmed, 60g finely chopped, the rest thinly cut at an angle. 2 green chillies, stalks, pith and seeds discarded, flesh finely chopped. 1 tsp caster sugar. 60ml lime juice (ie from 2 limes). 2 large garlic cloves, peeled and crushed.
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