Roast beef magwinya sliders

1. To prepare the sauce, blend all the ingredients at full speed.
2. Place the sauce and the flaked lamb in a saucepan and heat over a low heat until the meat has reheated properly.
3. Heat the rolls in the oven at 180°C for 5 minutes, or until crusty and very hot to the touch.
4. Cut open the buns and dip the open surfaces into the sauce to soak up some of the sauce. Scoop about 100 g of the meaty sauce into each bun.
Cook’s notes: The sauce will keep in the fridge for 2–3 days. Serve on wholewheat rolls for a healthier option. Toss the sauce through macaroni and cheese and bake topped with mozzarella for an easy meaty bake. Serve with a fresh green side salad – lettuce, cucumber and raw baby marrow with lemon mustard dressing.
Find more leftover recipes here.
Photograph: Myburgh Du Plessis
Production: Bianca Strydom