LOVE YOUR LEFTOVERS

Not sure what to do with the remaining food? Take inspiration from these tasty tips

GROCERIES PASTA:

Use in soups, salads or toss cooked pasta with your favourite healthy bolognaise, top with reduced-fat grated cheese and low gi breadcrumbs. Bake until the top is golden. Serve with a garden salad.

CANNED TOMATOES:

You can freeze the leftover tomatoes and keep for a later date. Or use in curries, casseroles and cook off with some garlic and a little stock for a quick and easy pasta sauce. Top with some torn basil leaves and

Parmesan shavings.

HARISSA PASTE:

Spoon a little through hummus to add a little zing and serve with veggie sticks as a snack. Use in dressings or mix with Greek yoghurt and drizzle over your burgers as an alternative to sauce.

STOCK:

Use in soups, sauces and casseroles.

PINE NUTS:

Throw a few into salads to add a crunch and flavour hit.

MUSSEL MEAT:

Use in seafood pasta sauces – both creamy and tomato based. Defrost and use on top of pizzas or in salads.

FROZEN PEAS:

Add a handful of peas to your potatoes when making mash and mash with the potatoes. Add some finely chopped mint, a little grated lemon zest and some freshly ground black pepper.

POMEGRANATE SEEDS:

Toss remaining seeds with slice strawberries and a handful of walnuts. Serve with a dollop of low-fat yoghurt as a dessert.

FRUIT & VEGETABLES RED ONION:

Thinly slice and use raw in salads or add to pizzas.

POTATOES:

Use to make roast potatoes, wedges, or simply steam and serve.

CELERY:

Cut into sticks and keep in fridge to have on hand for snacks.

MINT, BASIL AND PARSLEY:

Finely chop the remaining herbs and mix with fresh or dried breadcrumbs, the zest of a lemon, a crushed clove of garlic and season with freshly ground black pepper. Use as a coating for fish or chicken.