Chicken al la king—or Chicken à la King to give it its proper pedigree—is a dish of chicken in a creamy mushroom sauce with green bell pepper, onion, and peas, amongst other vegetables that was absolutely everywhere in the 1970s. Since it's a dish that uses chicken that has already been cooked, it’s a particularly great use of leftovers.

This Galician fish with vegetable and chorizo stew is my take on a delicious regional dish that is all the better for cooking two meals at the same time. Delicious white fish—cod, haddock or the like—is paired with a slow-cooked stew of potatoes, carrots, onions, green beans, chorizo and various other delights.