Waste less food

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

1 Thai salmon broth

Strain any leftover one-pan Thai green salmon from p27 over a pan and set aside the contents in the sieve. Dilute the sauce with veg stock, bring to a simmer, then add the sieve contents and reheat gently.

2 Persian rice & cauliflower wraps

Bulk out any leftover harissa cauliflower pilaf from p24 with some baby spinach leaves. Spoon into flatbreads, drizzle with yogurt and harissa, if you have any, then wrap and serve.

3 Fiesta dip

Mix any leftover black beans from page 54 with some diced avocado, chopped red onion, chopped tomatoes, lime juice and coriander, if you have it. Serve with tortilla chips, soured cream and hot sauce.

4 Cheesy chicken orzo

Shred any leftover chicken from the chicken cacciatore on p28 and stir it through the leftover orzo mix. Pack into an ovenproof dish and stud with chunks of mozzarella and grate over some parmesan. Bake at 180C/160C fan/ gas 6 until golden.

5 Vegetable & paneer curry puffs

Chop up any leftovers from the spiced broccoli, paneer & peas on p30 and spoon onto rounds of rolled-out puff pastry. Fold in half, then press the sides with a fork to seal. Bake at 180C/160C fan/ gas 6 for 20 mins and serve with mango chutney.

6 Barley cullen skink

Tip any smoked haddock barley ‘risotto’ from p96 into a saucepan and pour over enough veg stock to make a soup. Bring to a simmer, then stir in some double cream. Season with black pepper and serve scattered with chives, if you have any.

7 Chinese chilli relish

Use the leftover chillies from the chongqing chicken, opposite, to make a spicy relish. Tip them into a blender and blitz with sunflower oil and garlic to make a paste. Season with soy sauce, caster sugar and vinegar. Will keep in the fridge for three days.

8 Italian cottage pie

Pack any leftover beef ragu from p90 into a dish. Top with ready-made mash, then drizzle with olive oil and grate over parmesan. Bake at 200C/180C fan/ gas 8 for 20 mins.

9 Piperade

Reheat any leftover red pepper mix from the bean & halloumi stew on p40 in a shallow pan. Pour over beaten egg and gently stir to scramble until just set. Serve straight from the pan with crusty bread.

REDUCE, REUSE, RECYCLE At BBC Good Food we seek realistic solutions to the problem of food waste and packaging in our test kitchen and adhere to the three Rs: 1) Reducing food waste 2) Recycling packaging 3) Reusing food storage packaging and containers. To find out more, go to bbcgoodfood/ reduce-reuse-recycle.