When you’re writing a cookbook, you end up with a lot of leftovers in the fridge. I won’t post photo evidence, as the current state of the interior of our fridge is nothing to be proud of — in fact, the whole kitchen is due for a deep clean of epic proportions after the past few months of recipe development.
Of course, leftovers are the mother of invention in the kitchen, and so, when I found myself feeling a little creative a couple of Saturdays ago, I moseyed over to the fridge to peruse my options. Just as the door alarm was going off I came across the tub of Homemade Crowdie Cheese that I made a few days earlier as well as some crab meat leftover from the previous night’s Fish Pie at the Lillington’s from DOA (a brand new recipe for the cookbook.)
“Crab Rangoon!” I shouted with joy.