Last night's bolognese pressed into a jaffle with a mix of mozzarella, cheddar and parmesan until the outside crisps and the inside molten-binds. Spiced tempura-battered sweet potato fries on the side. Diana Chan turns leftovers into the night's best meal.

The jaffle is the Australian sealed-edge toasted sandwich, the school-lunchbox classic that turned into bar food when chefs realised the cast-iron press could caramelise the bread and seal in molten fillings the way no panini press could. Bolognese is the right filling because the cooked-down sauce has the right viscosity to stay inside the crust without leaking out the sides.

Three cheeses are the move. Mozzarella for the stretch, cheddar for the colour and sharpness, parmesan for the umami salt. Butter the outside of the bread heavily so the crust goes deep gold.

The sweet potato fries get coated in tempura batter (made with cold San Pellegrino for the carbonation lift), then fried until the crust crackles. A spiced dipping mix on the table: smoked paprika, salt, lime. A cold lager alongside, eaten with hands at the bench. The kind of dinner that justifies cooking too much bolognese on Sunday.