Quick and easy ideas to make the most of your leftovers from our midweek meals on p30
reduce waste
Three ways with frozen peas
from the pesto, cheese & pea tart recipe on page 34
Pea hummus
Cover 200g frozen peas with boiling water. Let stand for 5 mins, then drain and tip into a food processor with 1 small garlic clove, 1 tbsp tahini, 1/2 x 400g can of chickpeas, drained, a drizzle of olive oil and squeeze of lemon juice. Blitz until smooth. Season well. Will keep covered and chilled for up to three days.
Pea pesto
Cover 150g frozen peas with boiling water. Let stand for 5 mins before draining.
Tip into a food processor with 1 garlic clove, 2 tbsp extra virgin olive oil, 3 mint sprigs, 30g walnuts and 25g grated parmesan. Blitz until chunky, season and add more oil, if needed. Toss through pasta. Any leftover pesto will keep chilled for three days.
Pea tortellini
Cook 1 pack spinach & ricotta tortellini following pack instructions. Add 200g frozen peas in the final 2 mins. Reserve a mug of the water, then drain and set aside. Fry 200g sliced mushrooms and 50g chopped prosciutto in a drizzle of olive oil until brown and crisp. Add the tortellini, peas, 2 tbsp butter, a handful of grated parmesan and a splash of the water. Stir until the cheese has melted.
GOOD FOOD & SUSTAINABILITY At 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. Listen to the Food Programme’s inspiring Food Waste Pioneers broadcast on BBC Radio 4, search ‘Food Waste Pioneers’ on BBC Sounds.
Gherkin potato salad
Finely chop 5 leftover gherkins from the baked potatoes (p33) and tip into a bowl. Mix in 500g cooked new potatoes, quartered, 100g mayonnaise, 2 sliced sprin
