Allegra McEvedy served up a tasty leftover chicken with rice, green peas and red pepper (arroz con pollo) on Steph’s Packed Lunch.

The ingredients for chicken stock are: The chicken carcass, plus whatever bits of leg and breast meat you have over (keep the picked chicken to one side), 1L water, for the stock, ¼ onion, peeled, 1 carrot, chopped, 1 stick celery, chopped, 2 cloves garlic, peeled and left whole and 2 bay leaves.

For the rice: 2tbsp olive oil, 1 red onion, peeled and cut into largely diced, 1tsp cumin seeds, 3 cloves garlic, peeled and sliced, 1 red chilli, deseeded and sliced, 1 large carrot, scrubbed, halved, and cut into half moons, ½ tsp smoked paprika, 250g vine-ripened tomatoes, 1 bottle of lager, preferably Spanish, 400g long grain rice, 1 red pepper, deseeded and cut into large diced, 40g coriander, washed and roughly chopped, 3 limes, 200g peas, defrosted, 2tbsp extra virgin olive oil, Salt and pepper.

See recipes by Allegra in her book titled: Economy Gastronomy: Eat well for less available from Amazon now.