Who knew leftover food could be so enticing? Here are some great ideas you can use to create another meal.
- You can stretch leftover sauces – like mushroom stroganoff – by tossing them with pasta or serving over rice, polenta or just on toast.
- Keep tortillas on hand. The wrap started out as a convenient way to package leftovers for lunch – and they’re so much more exciting than a limp sandwich.
- A great way to use up leftover cooked veggies is to mix with 125g self-raising flour, one egg, 150ml milk and some chopped onion. Form into patties and fry until golden to make tasty veggie fritters.
- If you’ve got some greens left over, sauté them in a little butter and add them to a cheese omelette for an iron-rich and filling lunch.
- Turn milk you need to use up into white sauce (30g flour and 30g butter for every 500ml milk), then store in the freezer to liven up cooked veggies such as broccoli, cabbage or cauliflower.
- Eggs nearing their use-by date can be turned into custard, which you can then freeze in ramekins. Next time you have people over, defrost the custards, sprinkle with sugar and pop under the grill until they bubble. Voilà! Crème brûlée.
- Cooked too much rice? Contrary to popular belief you can keep cooked rice for 24 hours, as long as it’s cooled within an hour and stored in the fridge. In a lightly oiled pan, stir-fry with some prawns and frozen peas until piping hot.
- Pop sad-looking tomatoes into boiling water for a few minutes. Peel them, liquidise, then add garlic and herbs of your choice for a simple pasta sauce to use immediately or freeze.
- Got a tiny piece of Parmesan left on the rind? Save it with others in the freezer until you have quite a few, then defrost them, blitz in a food processor and use as you would usually – finely grated it tastes no different. Sprinkle into a seasoned, beaten egg and mix into steaming pasta.