2 minute read
REDUCE WASTE
reduce waste love your leftovers
We’ve taken all the bits you might have left over from our midweek meal recipes and turned them into nifty no-cook snacks and lunches
Beetroot ‘carpaccio’
Finely slice leftover beetroot from the salmon grain bowl into thin rounds and overlap on a serving plate. Finely chop any leftover red onion and chives, and mix together some white wine vinegar, olive oil and enough mustard to thicken into a dressing. Drizzle over the beetroot.
Succotash-style salsa
Mix any leftover sweetcorn with sliced spring onions, a little chilli, any chopped leftover herbs, chopped cherry tomatoes and a handful of defrosted peas. Drizzle over a little sherry vinegar and olive oil to serve. This would work well with any extra leftover chicken too.
Red pepper & olive salad
Chop any leftover black olives from the Greek-style sandwiches (p42) and slice leftover ready-roasted peppers from the lentil & tuna salad (p42). Drizzle over sherry vinegar and olive oil, and scatter with chopped leftover parsley. Toast a slice of sourdough, drizzle with olive oil and rub with 1 garlic clove, before cutting into cubes. Scatter over the salad and serve.
Chilli cucumber ‘pickle’
Dice leftover cucumber (from the Greek-style sandwiches or salmon recipe) and mix with chopped chillies in a bowl. Add a drizzle of white wine vinegar and sesame oil, and some chopped coriander. Toss to combine. This would be great with any leftover hot smoked salmon fillets.
Chunky raita Deseed leftover cucumber and coarsely grate into a bowl. Scatter with salt, leave for 10 mins and squeeze out any liquid. Combine with leftover yogurt, some chopped mint and coriander.
3 quick dips
Gazpacho dip Blitz any leftover readyroasted peppers and cherry tomatoes in a food processor with olive oil, sherry vinegar, garlic and enough crustless sourdough to thicken to the desired consistency.
Beetroot hummus Blitz leftover beetroot (p44) with chickpeas, garlic, lemon juice and olive oil. Season to taste, then scatter over some chopped dill just before serving with warm pittas or crudités.
GOOD FOOD & SUSTAINABILITY At BBC Good Food, we seek realistic solutions to avoid food waste and packaging, and adhere to the three Rs: 1) Reducing food waste 2) Recycling packaging 3) Reusing food storage packaging and containers. To find out more, go to bbcgoodfood.com/reduce-reuse-recycle. Plus, listen to the Food Programme’s inspiring Food Waste Pioneers broadcast about people who tackle food waste issues on BBC Radio 4.
WEEKEND
Mouthwatering dishes to dig into with your family and friends
TOM KERRIDGE
Secret ingredient, p38
1 INGREDIENT – 3 WAYS
Good apples, p48
TREASURES SEASONAL
