Cheese and greens turnovers

Name: Cheese and greens turnovers
Ingredients: 200g uncooked greens – kale, spinach, cavolo nero – or 6 handfuls of cooked, chopped greens; 2tbsp olive or rapeseed oil; 3 spring onions or 1 medium onion, finely chopped; 100g root vegetables, such as potatoes, celeriac and parsnips, peeled and diced (or leftover cooked vegetables); 150g goats’ cheese or strong-flavoured hard cheese, grated; 2tbsp chopped herbs, such as oregano, parsley, mint and basil; 1tbsp dill seed or coriander seed or fennel seed (or 1tbsp mix of all of them); 2 eggs, beaten; 320g packet ready-rolled puff pastry

Our food editor Blanche Vaughan relishes the challenge of leftovers. Here she tackles leftover cheese with these delicious turnovers. Serves 6

By Blanche Vaughan

29 December 2023

Matt Russell

Leftover cheese need never go to waste. You can melt soft cheese over sliced potatoes and bake – à la tartiflette. Or fold grated cheese into an omelette. Another option is to blend it with crisp breadcrumbs for a cheesy gratinated topping. Blue cheese can be whisked into salad dressings, while Parmesan rinds added to stock or soup give a great depth of flavour.

Recipe notes