12 RECIPES TO USE UP LEFTOVERS
Potatoes, apples and bread are three of the most wasted foods in the UK – but with a little knowhow, they can easily be transformed into something delicious. Here are our top recipes for using up the things most likely to end up in your bin. You’ll have another tasty dinner, and save money too
potatoes
Potato, herb and red onion rösti
These crisp little potato cakes can be made with either raw or leftover cooked potatoes, and you can mix in any other leftover root veg – sweet potato, carrots and parsnips all work well. They’re great for using up wilting herbs from the fridge, too.
Roast potato and Cheddar parathas
Ravinder Bhogal’s delicious fried flatbreads are a great way of using up leftover roast potatoes, and adding leftover cheese to melt and ooze makes them all the more irresistible.
APPLES
Spiced apple ‘butter’ and caramel crumb sundae
Any apples lurking in the bottom of your fridge will work in this delightful pud – they’re simmered into a cinnamon-scented purée, so it won’t matter if they’re slightly past their best.
Apple, pear and chilli chutney
Chutneys are easy to make, and a good way to use up a glut of fruit. You could substitute ground cinnamon for the fresh ginger if there's some in the cupboard.
BREAD
Berries and balsamic queen of puddings
Blitz stale croissants, pain au chocolat or bread for this fruity pud, topped with a glorious cloud of golden meringue. It’s a great way to use up leftover mixed berries, too.
Salmon fillets with parmesan-pesto crust
Blitz leftover bread and mix with the last couple of tablespoons of pesto from the jar to make a crisp crust for salmon. It’s lovely with sautéed spring veg.
RICE
Vegetable, pine nut and cheese arancini
Satisfyingly crunchy, these little bites are a brilliant way of using up leftover cooked risotto and veg – any combination will work. Mix in leftover pesto, harissa or olive tapenade for full-on flavour.
CHICKEN
Crunchy topped vegetable gratin
Anything tastes good covered in cheese sauce, scattered with nutty breadcrumbs and baked until bubbling. This gratin is a genius way to use up leftover chicken or turkey and mixed veg.
Chicken, leek and dill filo pie
Filo is a handy freezer staple – it’ll transform leftover chicken and need-to-use spinach into an impressive, flaky-topped pie, with no expert pastry skills required.
VEGETABLES
Spiced carrot, feta and rice salad
Elly Curshen’s bright salad is a great resting place for leftover cooked carrots and wilted herbs. Whizz some of the tahini left over from the dressing with a can of chickpeas for instant houmous.
Turmeric and ginger split pea and vegetable broth
Any cooked or raw veg will work in this hearty, warming soup – leeks, carrots and parsnips are delicious, as well as green leaves such as spinach or chard.
Roasted squash and halloumi salad
Don’t bin the end of the bagged salad in your fridge, whizz it up with jalapeño peppers, garlic and coriander for a piquant green harissa to drizzle over this wholesome salad.
