reduce waste love your leftovers

Make the most of any surplus from our midweek meals

Black bean burritos

Spoon any leftover tomato & black bean salad into a large tortilla, warmed, along with cooked chicken, shredded, cooked rice and grated cheddar. Fold over the ends to enclose the filling and roll up to seal. Serve with hot sauce

Tuna pasta salad

Bulk out any leftover tuna & chickpea salad by tossing with cooled cooked pasta – ideal for a quick lunch.

Avocado dressing

Three ways with cherry tomatoes

Focaccia

Make our easy focaccia dough, and after its second prove, press your fingers into the dough to make dimples. Drizzle over 5 tbsp olive oil, scatter over a handful of cherry tomatoes and sea salt flakes, then bake for 20 mins at 220C/200C fan/ gas 7. You can also top with feta, olives and oregano

Prawn skewers

Marinate 300g peeled king prawns in 2 tbsp olive oil mixed with 2 crushed garlic cloves and a handful of chopped soft herbs, such as parsley and basil, for 2 hrs. Thread onto skewers with cherry tomatoes. Cook in a hot griddle pan over a medium-high heat for 2-3 mins on each side until cooked through.

Arrabbiata

Fry 1 small onion, chopped, 2 crushed garlic cloves and 2 red chillies, finely chopped, in 1 tbsp olive oil until softened, about 10 mins. Stir in 1 tbsp tomato purée and a few cherry tomatoes, halved, and simmer with a splash of water for 10-15 mins until thickened and reduced. Season well and serve with your favourite cooked pasta

Peel, stone and halve the leftover avocado from the gazpacho, then tip into a food processor with 2 garlic cloves, crushed, a small bunch of coriander, 1 chilli, the juice of 1 lime, 2 tbsp olive oil, a pinch of cumin and seasoning. Blitz until smooth. Drizzle over salad.

Smoky spring onion butter

Heat a dry frying pan over a high heat and fry any leftover trimmed spring onions (from the poke bowl and the gazpacho) for 5 mins, shaking the pan occasionally until the onions are charred all over. Remove to a chopping board and cool. Finely chop the cooled onions, then mix with 100g salted butter, softened, until well combined. Tip onto a sheet of baking paper, roll into a log and chill until firm. Slice and melt over steak, or soften to spread on cheese toasties.

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.

Mouthwatering dishes to dig into with your family and friends

This young and accomplished chef has a fresh and sustainable approach to his menu at his Michelin Starred restaurant

Le Manoir De La Régate; items are locally sourced or produced on-site. He says “For me it’s important that the supplier has good quality ingredients because it reflects on what I do in the kitchen. If we don’t have good quality ingredients, we will simply not have good dishes. What I love most about butter is the taste and texture it brings; it is a true flavor enhancer. I love using herbs and wildflowers that go perfectly with butter creating a delicious, infused sauce with butter as the base.

The Zander fish baked along with lots of butter baked in clay crust is one of his signature dishes and an ode to the golden ingredient.

Clay Baked Fish

Ingredients

100g butter

4 Zander filets (120g per piece)

200g white clay

Guérande flower sea salt

Preparation

Scale the fish, remove the guts and the eyes. Under a running cold water, rub the