7 Use those odds and ends

It’s a shame to bin nearly-finished jars and leftovers. These clever recipes use up what would otherwise be neglected.

Piquant Butter

This versatile butter will work with a host of dishes. Slice and melt over steak, fish or lamb chops, or toss with new potatoes or veg.

In a medium bowl, beat 150g (5oz) room-temperature butter with a spoon until very soft. Mix in 1tbsp roughly chopped rinsed capers, 3 chopped anchovies (from a tin/jar), 1tbsp horseradish sauce, 2tbsp roughly chopped soft herbs (such as parsley, dill or basil) and some seasoning. Use immediately or roll in clingfilm and store in the fridge (for up to a week) or freezer (for up to 3 months), cutting off slices as needed. Makes around 12 slices PER SLICE (about 1tbsp) 90cals, 0g protein, 10g fat (6g saturates), 0.3g carbs (0.2g total sugars), 0.1g fibre