TRYING to make your food shop stretch that bit further?
Then don’t let yesterday’s Sunday roast go to waste.
There are plenty of meals you can knock up using your weekend leftovers.
Here are some ideas.
RICE ’N’ EASY: For speedy supper, add cooked rice to a wok or saucepan over a high heat, with a beaten egg, then pop in your roast leftovers.
Fry for a few minutes, making sure the egg is cooked, for a tasty take on a stir-fry that takes minutes to prepare.
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BASIC BRUNCH: Chop up your leftover vegetables and combine them with beaten eggs.
Pop the mixture in a pan and cook on a low heat to make a quick frittata.
Alternatively, fry your veg with leftover diced roast potatoes to make a breakfast hash that tastes great served with crusty bread.
STOCK UP: Only the bones left? Use them, meat scraps or the chicken carcass to make homemade stock. It’s so easy and, provided you have a little time, it’s the key to future tasty dinners.
Add yours to boiling water with any leftover veg or peelings and dried herbs from the cupboard. Simmer for three hours, then strain off the stock. For a quick bite, you could add a dash of miso paste and noodles to a portion of the stock to create a speedy ramen.
SOUP-ER IDEA: Turn your leftover roast scraps and veggies into a comforting soup and freeze it in portions for quick lunches during the week.
Chop up an onion and a clove of garlic, add your chopped leftovers, and pour in homemade stock or use a stock cube.
To make it thicker, add a tin or two of cannellini beans and blend. Season with herbs and simmer.
PLANT FOOD: If you still have your potato, carrot or parsnip peelings from Sunday dinner, keep them!
Steep them in a jar of water for a few days and then pour it over your favourite plants. The nutrients in the water should help them flourish.
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