MAKE THE MOST OF A ROAST

Caesar salad:

Toast some sliced bread, brush with some olive oil, remove the crusts and cut into equal squares. Slice some romaine leaves and place in a deep bowl, add two tablespoons of Caesar dressing and mix the leaves, next add some of the leftover chicken slices with some anchovies, season and scatter over the croutons with some Parmesan shavings. Serve with some extra dressing on the side.

Vegetarian omelette:

Preheat the grill, add some oil to a pan and saute half a chopped onion with a garlic clove. Add four beaten eggs and cook for two minutes. Add some of the leftover vegetables and potatoes, sprinkle over some grated Parmesan, season and place the pan under the grill until the cheese melts. Remove the pan from the grill, add a little more Parmesan and serve.

Sweetcorn soup:

Boil the meat bones and scraps in two litres of water for an hour. The liquid will reduce by about a half, strain the stock and add to a saucepan. Then add one chopped spring onion, crushed garlic clove and salt and pepper. Add a small tin of sweetcorn and a small tin of creamed sweetcorn. Add a cup of diced chicken and splash of soy sauce, bring to a simmer for 10 minutes, serve topped with some chopped spring onion and toasted bread. A Sunday to Monday best!