LEFTOVERS

Stock: Use the remaining few tablespoons of stock in sauces. Lentils: Use to make dhal or in curries or soups.

Passata: Use the remaining passata as a sauce over pizza bases or add to soups or pasta sauces.

Rice: Cook and serve with your favourite healthy vegetable curry or use in soups or to make rice salad. Celery: Cut up and munch on as a healthy snack while preparing dinner.

Parsley: Use half parsley and half coriander when making your own pesto. Finely chop and add into salad dressings, or use the whole leaves on sandwiches in place of salad leaves.

Tarragon: Finely chop and use in dressings. Or mix with a little light mayonnaise, lemon juice, freshly ground black pepper and a little mustard, then toss in steamed chopped carisma potatoes to make potato salad.

Thyme: Use when roasting vegetables or in salad dressings.

Yoghurt: Serve with fruit for breakfast with a little low-fat muesli sprinkled over the top. Alternatively, use in smoothies or in baking. Edamame: Steam and munch on as a snack.

Potatoes and frozen peas: Cook peas with your potatoes and then mash to make a pea and potato mash, throwing in a little shredded mint, a little warm skim milk and a small amount of light margarine. Season with pepper.