Use up your leftovers

We are on a mission to waste as little food as possible. Here’s how to use up your extras from this month’s recipes

3Bubble & squeak pasta bake

Mix any cold leftover sprout pasta (p81) with extra crème fraîche and some grated cheddar (or other cheese). Put in a dish, scatter over more cheese and bake for 20 mins or until golden.

4Turkey cobb club

Chop any leftover eggs from the turkey cobb salad (p83) and mix with mayonnaise and any leftover dressing. Slice and use any remaining leftover salad ingredients and the egg mayo mixture in a triple-decker sandwich on lightly toasted bread.

5Green eggs & ham

Thinly slice any leftover marmaladeglazed ham from p98 and spread it out in a baking dish. Drizzle over some double cream and crack in a few eggs. Dot with some pesto and bake for 15-20 mins until the whites are set but the yolks remain runny.

6Healthy salmon salad

Flake any leftover salmon from p24 into a bowl and mix with a pouch of cooked mixed grains, any leftover pickled cranberries, cooked purple sprouting broccoli, a bag of watercress and any leftover pistachios or seeds you have. Dress with olive oil and lemon juice to serve.

7Marsala roast chicken and ‘chips’

Joint or chop any leftover spiced chicken (p27) and put on a baking tray with any leftover sweet potatoes. Roast for 30 mins in a medium oven until both are hot. Scatter over chopped coriander and serve with

cucumber slices and natural yogurt.

8Roast dinner fritters

Tip any leftover roasted veg from p32 into a food processor and blitz until finely chopped. Make into small patties and fry in sunflower oil until crisp. Serve with sliced turkey, warm gravy and stuffing balls.

9Thai turkey lettuce cups

Shred any leftover turkey from p32 then finely chop with some red chilli, garlic and coriander. Season the mixture with lime juice and soy and fish sauces. Spoon into lettuce leaves, top with any leftover chopped salted peanuts, wrap and enjoy.