e tend to think of salads as using lots of the freshest ingredients, so they often get forgotten when it comes to leftovers. But salads are more than just about summer and dietary worthiness – with a handful of good fresh herbs or some toasted nuts or seeds, a simple plate of leaves with leftover meat, fish or vegetables is less an apologetic side dish than a meal in itself.

eftover fish flaked with some roughly chopped tomatoes, a finely chopped shallot, some good black olives, a minced anchovy fillet and a garlicky dressing is not quite Niçoise, but it’s just as deliciously filling. Home-made paneer or cottage cheese (see page 206), with a handful of windowsill herbs torn over it, is virtually food for free as well as being good for you, while the last slice of bacon or even just its rind, quickly crisped up in a frying pan and crumbled over a salad of leftover boiled potatoes, transforms both humble ingredients into something really tasty. I’ve included some warm salads here too, as an alternative to green leaves – they are just brilliant for using up all sorts of languishing food.

This chapter includes salad ideas from all over the world – including Italy and Malaysia.  It will give you tens of things to do with potatoes, and some alluring alternatives to cold meat and a baked potato.