reduce waste love your leftovers

Use up what’s left of our midweek microwave meals

Prawn omelette

Drain the leftover prawn laksa, reserving 2 tbsp of the liquid. Mix 3 eggs with the reserved liquid in a bowl. Add the laksa and season. Heat 1 tsp sesame oil in a frying pan over a low heat and gently cook the mixture until the bottom is golden. Flip and cook until just set in the middle. Serve with lime wedges and sweet chilli sauce, if you like.

Risotto fritters

Roll any leftover risotto into balls, then flatten into patties. Dust in seasoned flour, dredge in a beaten egg, then coat in panko or breadcrumbs. Heat a little oil in a pan over a medium heat and fry for a few minutes on each side until golden. Serve hot with a green salad on the side.

Caramelised shallot butter

Thinly slice any surplus shallots from the risotto recipe. Cook in a frying pan with a knob of butter, drizzle of olive oil and generous splash of water over a medium heat for 30 mins until sticky. Leave to cool slightly, then pulse in a food processor with 150g salted softened butter. Roll into a log using baking parchment. Freeze, slicing off pieces as needed.

Basil smash mocktail

Muddle surplus basil leaves from the lasagne in a glass with 2 tbsp lemon juice and 1 tsp caster sugar until dissolved. Stir in 25ml non-alcoholic gin and a few ice cubes, and top with soda or tonic water

3 Ways With Ricotta

Veg & ricotta tart

Heat the oven to 220C/ 200C fan/gas 7 with a baking tray inside. Mix 200g ricotta with 1 grated garlic clove, 1 tsp Dijon mustard and 25g grated parmesan. Season. Spread over a puff pastry sheet and top with leftover chargrilled veg. Bake for 20-25 mins.

Ricotta & chocolate toastie stack

Spread butter over one side of four slices of brioche. Flip two of the slices over and top with 50g ricotta and some dark chocolate. Sandwich together, buttered-sides out, and fry in a frying pan over a medium heat, flipping once, until golden on both sides. Stack them to serve.

Roasted veg & ricotta salad

Cook leftover chargrilled veg following pack instructions. Toss with a warmed 250g pouch of pre-cooked grains (like couscous or quinoa), extra virgin olive oil, balsamic vinegar, lemon juice and some seasoning. Spoon over some ricotta to serve.