TRY THESE

1

Make a double or triple batch of the sweet and sour onions and keep in a jar in the fridge with a bit of olive oil on top – they’re great in salads, with pasta with parmesan and cracked pepper, on toast with ricotta or on pizza.

2

Crispy sage could be swapped for crispy curry leaves, baked torn kale or store-bought fried shallots.

3

For a dairy-free option you can sub butter with olive oil and use whizzed-up white beans or hummus for the base.

4

Leftover potatoes can be put in a tray with tomatoes and greens for a breakfast tray bake – crack in a few eggs in the last 3-4 minutes of baking and sprinkle with feta and herbs before serving.

5

To thicken the yoghurt for the base, you can strain the yoghurt overnight in a tea towel/ muslin-lined colander over a bowl in the fridge.