LEFTOVER PORRIDGE PANCAKES

Why not indulge in an extra special breakfast or brunch this weekend with these easy new recipes. I always seem to make way too much porridge, and I can’t stand throwing food away, so I devised this recipe for using up the leftovers.

It makes light, fluffy pancakes, perfect for topping with fresh fruit or bacon and maple syrup.

The breakfast naan is another dish created to use up leftovers. If, like me, you love a weekend curry, you might find yourself with a naan left over in the morning. Don’t let it go to waste.

The Dishoom restaurant chain is famous for its bacon and sausage naans and for good reason – they’re delicious and totally addictive.

The hash is a great store cupboard dish and works well for breakfast, lunch or dinner. Get the kettle on and dig in.

PREP: 5 MINS COOK: 10 MINS SERVES 4

150g cold leftover porridge

150g self-raising flour 2 tsp baking powder 1 ripe banana, mashed 2 large eggs 100ml milk

2 tsp vegetable or sunflower oil

Fruit, yogurt and maple syrup or honey, to serve

Mix porridge, flour, baking powder, banana, eggs and milk in a bowl. Heat the oil in a frying pan. Drop 2-3 tbsp of the porridge mixture into the pan and cook over a medium heat until the underside is golden and bubbles are popping on the surface.

Flip over and cook for another few mins until cooked through, then keep warm in a low oven and repeat until you’ve used up all the batter. Serve with the fruit and yogurt and top with a drizzle of the syrup or honey.