The question of what to do with leftover roast beef has never been answered more deliciously or healthfully: pan-fry chunks of the Sunday roast with golden corn and nuggets of potato and carrot for a filling, family-pleasing supper.
Cook the potatoes in a saucepan of boiling water for about 6 minutes or until almost tender. Add the carrots and cook for a further 2 minutes. Drain.
Coat a large non-stick frying pan with cooking spray. Add 3 tsp of the oil and heat over a medium–low heat. Add the chopped onion and garlic, and cook, stirring frequently, for about 7 minutes or until the onion is golden brown.
Increase the heat to medium–high. Add the remaining 2 tsp of oil to the pan. Add the potatoes and carrots, corn and pepper, then cook, stirring occasionally, for about 10 minutes or until the mixture starts to form a crust on the base.
Stir in the beef and press down on the mixture to make a firm cake. Cook for a further 5 minutes or until the base has a good browned crust. Serve hot.