Leftover Recipes

Frittata

This frittata recipe is super flexible. You can use just about anything that's leftover in the fridge. Each serving provides 337 kcal, 21g protein, 15g carbohydrates (of which 5g sugars), 21g fat (of which 7g saturates), 4.5g fibre and 1g salt.

Ingredients:

2 tbsp extra virgin olive oil

100g cooked sweet potato, cut into small chunks

175g (around 3) cooked new potatoes, cut into small chunks

100g (¼ head) broccoli, stem sliced and remainder cut into small florets

½ red pepper, seeds removed, cut into small chunks

1 leek, cut into chunks handful (50g) frozen peas

1 red or green chilli, finely chopped (deseed first if you like)

100g feta, roughly broken

6 large free-range eggs sea salt and freshly ground black pepper green salad leaves, to serve

Method:

1. Heat the oil in a medium non-stick frying pan (ideally ovenproof) and gently fry the sweet potato, new potatoes, broccoli, pepper and leek for 5–7 minutes, or until the potatoes are lightly browned and the other vegetables are just tender, stirring regularly. Stir in the peas, chilli and feta.

2. Break the eggs into a bowl and add a good pinch of salt and lots of black pepper. Beat well using a large metal whisk. Pour the eggs into the pan and give it a little shake, so they run down between all the vegetables.

3. Cook the frittata over a gentle heat for 5 minutes without stirring, or until the egg is almost set. Meanwhile, preheat the grill to high. Place the frittata under the hot grill for 3–4 minutes, or until set.

4. Loosen the sides of the frittata and slide onto a board. Cut into wedges and serve with a green leafy salad.

Chicken egg-fried rice

Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry.

Ingredients

1 tsp vegetable oil

1 large free-range egg, lightly beaten

2 spring onions, sliced 50g frozen peas

250g pouch microwavable rice large handful leftover roast chicken (or shop-bought cooked chicken), shredded

1 tsp toasted sesame oil

1 tbsp dark soy sauce

Method

1. Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside.

2. Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted.

3. Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through.

4. Stir in the cooked egg, toasted sesame oil and soy sauce and serve.