List of 12 recipes using Cooked meat (alcohol-free)

Crispy zucchini salad with leftover roast

Here’s a quick and easy summer salad recipe that lets you use small zucchini and leftover cold cuts.

Lentil and cold-meat salad

This salad combines lentils, chunks of cooked meat, sliced hard-boiled eggs, shallot and herbs, with a good vinaigrette dressing.

Alpine gratin

In this somewhat atypical gratin, you'll find a layer of diced meats, covered by a layer of crozets and cream, then cheese.

Artichokes with beef

This dish combines artichokes, sautéed with shallot in olive oil, with cooked beef and potatoes (simply heated through).

Cassoulet-style shepherd's pie.

You may well have come across hachis parmentier, the French version of shepherd's pie. Here's a variation using puréed haricot beans, inspired by another classic French dish: cassoulet.

Country filo tart

For this recipe, we use strips of filo pastry, assembled in circles in a tart mould, which are then filled with Reblochon cheese, potatoes and cooked meat, and finally topped with a quiche filling. The resulting tart is very tasty and crisp, but also very light, since it doesn't require a conventional tart dough.

Creamy asparagus and meat timbale

Asparagus cooked separately first, then sliced and mixed with a reduced cream sauce, full of meaty flavour, and served in individual dishes.

Gratin of leeks with Morbier cheese

In this recipe of gratin, without potatoes, sliced leeks are bound with a cream with Morbier cheese.

Hachis parmentier

This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...

Jerusalem artichoke purée with leeks

A purée of Jerusalem artichokes with just tender leeks and a little leftover cooked pork added.

Rustic chicken and mushroom pie

This homely looking pie gets back to what good, old-fashioned pies are all about: it's round, deep and has both a proper bottom and lid. The one small concession to modernity is the use of puff pastry for a lighter, crisper crust. The filling combines mushrooms, leeks and diced chicken in a cream sauce.

Sorrel and potato quiche

For this quiche, a shortcrust pastry base is lined with potato slices, onto which a mixture of sorrel and small pieces of meat is placed, then a classic quiche filling is poured. The taste of sorrel makes it delicious and highly original.