Often when I hold a barbecue I use the leftovers in a quiche next day. I had prawns and peppers in this case, so I made a pastry with 4 oz plain flour, a heaped spoon of oat bran, and 2 oz of goose fat. I lined a quiche dish and covered the bottom with slices of cheese before adding the prawns and then the chopped peppers. I sprinkled mixed herbs and spices over it, and finally added a half cup of milk with an egg whisked in and some creamed spinach. I gave it 45 minutes in a 170 oven and there was a lovely quiche.