Too good to waste

Thrifty tips to reduce waste, save money and be a little more sustainable combining with yogurt, dill, garlic and lemon juice to make a tzatziki dip.

ROASTED SALTED CASHEWS

Use instead of peanuts for a speedy satay sauce, or bake into chocolate cookies to balance the sweetness.

OLIVES

Blitz pitted olives in a food processor with garlic, parsley, lemon juice and olive oil for tapenade to spread onto crostini, swirl through pasta or marinate meat.

FETA

Feta can be frozen for up to three months. Crumble and freeze on a baking tray before putting in a freezer bag. Thaw in the fridge and use it in cooking – it will be crumblier and lose some favour.

MISO PASTE

Add umami to both sweet and savoury recipes – try in cheese sauces or ramen broth, as well as blondies or apple cakes.

£680

MILLION worth of bread is thrown away each year by UK households*

FROZEN BROAD BEANS

Boil and pulse with lemon juice, oil and Parmesan for a cheaper pesto, or add to spring salads with tomato and some watercress.

WHITE CABBAGE

Revive limp leaves by placing in a bowl of iced water for 1-2 minutes. Boil leaves and stuff with mince to make cabbage rolls, or add into soups or stews at the end of cooking.

LEFTOVER EASTER CHOC?

Create hot chocolate by stirring chopped chocolate into hot milk.

Spruce up cocktails by melting and swirling inside the glass of your Mudslide or grating over Espresso Martinis.

Add depth to chillis, Bolognese or stews with chunks of highcocoa dark chocolate.

FRIDGE-RAID FEASTS

Transform your leftovers into a family-friendly curry…

2

Throw in the veg

Most veg you have already will work, but try frozen cauliflower, peas, sweet potato or squash, or fresh aubergine or spinach. Sprinkle in dried fruits, as 30g of apricots or raisins counts towards your 5-a-day.

3Flavour bombs

Most of the spices you need will already be in your rack: turmeric, cumin, ginger and chilli powder. Try adding peanut butter to bring depth and creaminess, honey for sweetness or lime juice for zing.

4 Mighty meat

Add leftover Easter meats like lamb or beef. Fish, especially salmon or trout, works. Put cooked meats in near the end to prevent overcooking.

1Storecupboard stars Curries give tins a chance to shine. For the base, use coconut milk or chopped tomatoes. Then bulk out with pulses or tinned new potatoes.

How to… MAKE HOT CROSS BUNS GO FURTHER

5 To serve Try rice or noodles; mini naans toast from frozen. Make cauliflower ‘rice’: grate and put in a heatproof bowl; cover. Microwave for about 7 minutes.

Store

Fresh hot cross buns have a short shelf life, so keep them in a cool, dry place in the packet. Avoid the fridge as they’ll go stale quicker.

USE IT UP

Slice and layer with ice cream for sweet sandwiches; tear to use for the base of trifes; add eggs and bacon for a brunch; or chop, bake and add to granola.

REVIVE

Sprinkle stale buns with water and heat for a few minutes in the oven. Or blitz into breadcrumbs and use to top crumbles.

FREEZE r for smashedpeas Swap avocado

Slice them in half before freezing to make them easier to reheat, wrap well, then heat from frozen in the toaster.

GIVE ME MORE!

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