use up your leftovers

We do our best to waste as little food as possible in our test kitchen. Here’s how you can do the same this month

FROM THIS ISSUE

Boston baked bean pie

Spoon any leftover Boston baked

beans from p30 into a pie dish. Brush the rim of the dish with some beaten egg, and top with a sheet of shop-bought pu pastry. Bake at 220C/200C fan/gas 7 for 35 mins, or until golden brown. Or, if you have some mash, spoon the mash over the beans, sprinkle with some grated cheddar and bake at the same temperature for 25-30 mins. Serve with green veg.

Falafel buddha bowl

Toss together a colourful salad bowl with some cold, leftover falafel from p26, salad leaves, sliced radishes, shredded carrots, cooked beetroots, hummus,

nuts and seeds.

Buttered cumin cabbage

Use the other half of the cabbage from the recipe on p72 in a simple side dish. Melt a small knob of butter in a pan until sizzling, and scatter in some cumin seeds and freshly ground black pepper. Shred the cabbage and add it to the pan with a splash of water. Fry for a few minutes until the cabbage has just wilted but is still crunchy.

Marmite cottage

pie patties

Finely chop any leftover beef from p72, and mix with any cold leftover Marmite mash. Shape into small patties, put on a baking tray, drizzle with a little oil and bake at 200C/180C fan/gas 6 for 15-20 mins until just crisp.

Serve with peas.