Love your leftovers

Discover creative new ways to reduce your food waste with Prima’s food expert Bella Evennett-Watts

Chef and influencer Claire Thomson shares how to cook quick, nutrition-packed meals on a shoestring

By Charlie Tomlinson (wildroot.kitchen) Serves 6 | Prep 25 mins plus chilling | Cook 50 mins FOR THE FILLING 1 tbsp olive oil1 onion, diced4 garlic cloves, crushed10g fresh sage, finely chopped2 sprig

■ Serves 4 ■ Prep 5 mins ■ Cook 20 mins 5 tbsp olive oil1 tsp smoked paprika1 tsp cumin seeds400g can cherry tomatoes200g fresh cherry tomatoes2 garlic clovessmall bunch of parsleysmall bunch of basil

Ingredients (Serves 4) 1 tbs vegetable oil 1 red onion, chopped 1 tsp ground cumin 1 tsp chilli powder 400 g can red kidney beans, drained and rinsed 400 g can cannellini beans, drained and rinsed 1 c

STEP 1 Prep Set aside an hour at the weekend to prepare the short recipes here. STEP 2 Create With a few simple additions, what you’ve prepared in advance will stretch into three different, time-savin