A word of advice if you're proud of your talent for using up leftovers - particularly when dinner one night becomes, with the addition of a few leaves and some tomatoes, lunch the next day. Thriftiness - in these bracing times - is only to be applauded. But beware - because what looks like promising thrift in the evening can sometimes turn out to be parsimony turned poison the next day.
For example - if you've roasted a couple of chicken thighs in the oven, then made an accompaniment of chickpeas warmed with sultanas, tomatoes, rosemary and watercress and tossed it in the warm chicken roasting juices with a squeeze of lemon - DO NOT, I repeat, just don't, throw any leftover chickpeas into a carefully prepared tuna and borlotti bean salad you've made for lunches for the rest of the week. It's a little known fact, but here it is, just for you so you don't have to test it yourself, tuna and sultanas just don't go. At all. I'm not sure if I don't feel quite ill. (And I now have to spend some time tonight laboriously de-sultana-ing my tuna salad for tomorrow).
Just thought I'd say...
PS: You might however keep said chickpeas to accompany the lamb chops you might be serving tonight. Now that would have been intelligent.
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