Preparation

The Monday after a big roast dinner usually means sad reheated plates. But those same ingredients—crispy potatoes, tender meat, sweet roasted veg—deserve better. Folding them into golden samosas with a quick cranberry chutney turns leftovers into a completely new meal that honors both British and Indian culinary traditions.

Preparation

1. Toast cumin seeds in a dry pan until fragrant. In a large bowl, combine the leftover vegetables, shredded meat, and gravy. Add the toasted cumin, garam masala, and turmeric. Mix well and mash slightly so the mixture holds together.
2. If using spring roll wrappers, cut them diagonally to form triangles. Place about 2 tablespoons of filling in the center of each wrapper.
3. Fold the wrapper over the filling to form a triangle, sealing the edges with a little water. Continue folding in triangular pleats until you reach the end of the wrapper, creating a neat triangular parcel.
4. Heat 2 inches of oil in a deep pan to 350°F (175°C). Fry samosas in batches for 3-4 minutes until golden and crispy.
5. While samosas fry, make the chutney by mixing leftover cranberry sauce with apple cider vinegar and minced green chili. Adjust consistency with a tablespoon of water if needed.
6. Drain samosas on paper towels and serve hot with cranberry chutney and fresh cilantro.

The familiar flavors of your roast dinner come through in each bite, but the crispy wrapper and warming spices make it feel like an entirely new creation. This is how you Monday.