Already preparing for all the leftovers you’re going to have this season? These roast vegetable and ginger snap cups are perfect for post-Christmas treats!

SERVES 4 // COOKING TIME 1 hour 50 min

INGREDIENTS
For the ginger snaps
1 cup sugar
¾ cup flour
1 tsp ginger
110 g butter, melted
1–2 oranges (zest of 1, ½ cup juice)
For the roast vegetable purée
1 cup cream
2 cups leftover roast butternut and sweet potato
To plate
Leftover gammon, shredded
Leftover vegetables, julienned (we used carrots and broccoli)
Mustard seeds, toasted
Microherbs

METHOD
For the ginger snaps
1. Mix sugar, flour and ginger. Make a well in the middle.
2. Pour in butter, orange zest and juice. Whisk until smooth.
3. Refrigerate for at least 1 hour, or overnight.
4. Preheat oven to 180°C. Grease and line a baking tray.
5. Drop teaspoons of mixture on to the tray. Bake for 10 minutes. Keep a close eye on the ginger snaps – you want them golden orange, no darker.
For the roast vegetable purée
1. Heat the cream, then pour it into a blender with the veggies. Blend until smooth. Season with salt and pepper.
To plate
1. Spoon the vegetable purée into 4 glasses.
2. Top with gammon, veggies and a sprinkle of mustard seeds.
3. Place a ginger snap and some microherbs on top of each glass.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

What about your leftover fruit? Try this ginger and pineapple bake!

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