Use the surplus from this month’s one-pan midweek meals
reduce waste
Three ways with leftover leeks from the gnocchi traybake recipe on page 33
Leek macaroni cheese
Slice the leeks into 1cm-thick rounds, then steam for 6-8 mins until tender. Stir the leeks through shop-bought cheese sauce (or find our recipe at bbcgoodfood.com/recipes/cheese-sauce), then mix through cooked macaroni pasta (or another small-shaped pasta).
Leek vinaigrette
Halve the leeks lengthways and put in a dry frying pan. Immerse in veg stock, then cover with a lid and simmer for 25-30 mins until tender. Combine Dijon mustard, white wine vinegar and a splash of olive oil, and drizzle this over the leeks.
Top with capers and chopped parsley. Serve with roast chicken.
Leek & goat’s cheese tart
Heat the oven to 220C/200C fan/gas 7 with a baking tray inside. Fry 2 sliced leeks in olive oil and butter for 5 mins or until soft. Stir in the zest of 1 lemon. Spread over a 375g sheet of puff pastry.
Top with 175g soft goat’s cheese, 25g chopped walnuts and a drizzle of oil.
Bake on the hot tray for 15-25 mins until golden.
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.
Warm chicken & lentil salad
Shred any leftover chicken from the recipe on page 32 and reheat along with the leftover lentils in a pan over a low heat. Stir in a handful of spinach, then top with crumbled feta and
