Turning leftovers into a new meal or dish is logical … even thoughtful.

Put simply, leftovers are also Food with Thought!

A rolled pork shoulder from Bronwyn and Michael Cowan at Gypsy Pig in Gippsland, Victoria was a delicious dinner. Roasted with garlic, olive oil, salt and pepper, we ate it with bowls of salads – tomato with balsamic dressing, spinach leaves with a sprinkling of shaved pecorino cheese and new potatoes, boiled and dolloped with lemon mayonnaise.

With most of the salads eaten, the leftovers were all about the pork. Over the next couple of days, I whipped up a couple of choices that the family (and visitors) continued to enjoy:


The amount of pork you use obviously depends on how much you have leftover. Here, the chopped up pork is the equivalent of two metric cups.

Roughly chop the pork – almost dicing it – into pieces about 2cm in length. Pieces this size give the pork a wonderful texture when biting into it and stand up to the dressing too.

Chilli & Basil Dressing

1/2 cup extra virgin olive oil

3 tablespoons red wine vinegar

2 small red chillies, finely chopped (more if you like a lot of heat)

1 clove garlic, finely chopped

2 large basil leaves, ripped into little pieces (chopping the leaves on a board leaves alot of the flavour on the board)

crushed sea salt, to taste

ground black pepper, to taste

To Garnish:

Chopped garlic chives and parsley (about 2 tablespoons of each).

Put all the ingredients in a glass jar, close the lid on the jar and shake vigorously. Check for flavour – if it’s a little too oily for your taste, add 1/2 tsp more vinegar. If it’s too sharp on your palate, add a teaspoon more olive oil.

Place the chopped pork in a bowl, sprinkle with the garlic chives and parsley and then follow with the dressing.

Pour a little at a time to get the coating you are looking for and the desired flavour.


If you have any bread leftover from a party or dinner, slice it and rub it with a cut garlic clove.

Pour a little olive oil over the sliced bread and place it under a hot grill until it is slightly tan with

a toasty crisp edge.


Pull the cooked pork meat apart with your hands into shreds OR take a knife and cut along the grain of the meat, slicing it into very fine shreds.

Place this meat in a bowl and mix with some good mayonaisse, lemon juice, 2 finely chopped anchovy fillets, 2 tablespoon of capers, 1 teaspoon crushed fennel seed, 1 crushed clove garlic, chopped parsley, salt and black pepper. Taste the mixture and make sure it’s balanced to your taste. A little more lemon juice will liven it up if it’s tasting too creamy and heavy; if it’s all spice and lemon, add a teaspoon more of mayo.

This will combine into a thick unctous mess of sweet meat and creamy textured dressing that will sit neatly in a sliced sourdough roll on top of some rocket leaves.