Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 35

leftover gravy, cherry tomatoes, roast beef leftovers, fresh horseradish, mayonnaise, bread rolls

Warm the roasting juices and gravy from Sunday’s roast beef over a moderate heat, including any interesting bits left in the pan. When they start to bubble, add a handful of cherry tomatoes, cut in half, and let them cook till they colour lightly. Crush the tomatoes in the gravy with a fork.

Finely grate a little fresh horseradish and stir it into some mayonnaise. Cut bread rolls in half lengthways, spread them generously with the horseradish mayonnaise and fill them with slices of beef cut from the cold roast. Put dishes of the hot gravy on the table and dip the rolls in as you eat.