Don’t let surplus ingredients go to waste – get creative with these ideas
reduce waste
Three ways with leftover red onions
Caramelised red onion pasta
Heat 2 tbsp olive oiland 15g butter in a large frying pan over a medium heat and cook 3 thinly sliced red onions for 35-40 mins until sticky. Add 1 tbsp balsamic vinegar and 2 sliced garlic cloves. Cook for 2-3 mins, toss in 300g cooked pasta, a mug of the pasta water and 100g grated parmesan.
Season and serve.
Pickled red onions
For an easy savoury condiment, combine 5 tbsp red wine vinegar, 1 tsp salt, 2 tsp sugarand a splash of water in a small pan, then gently heat until the sugar has dissolved.
Pour the liquid over
1 thickly sliced red onion. Leave to pickle for 10-20 mins, then transfer to the fridge and chill until completely cold.
Red onion tarka
To spice up a dhal or curry, heat 2 tbsp ghee or vegetable oilin a small frying pan over a high heat and cook 1 finely chopped red onion for 5-6 mins until golden.
Add 1/2tsp chilli flakes, 1 tsp cumin seeds, 1 tsp coriander seeds, 2 chopped garlic clovesand a large pinch of salt, and cook for 2 mins more until fragrant and the seeds are popping. Pour over your dhal or curry while it’s still sizzling.
Smashed potatoes
If you have potatoes leftover from the calming green soup (p28), try these smashed potatoes with your next Sunday roast. Cook 500g peeled potatoes in a large pan of boiling salted water, then drain well and leave to steam-dry for 5 mins. Heat the oven to 220C/220C fan/gas 7. Put the potatoes on a baking tray and use a spatula or fish slice to smash them down slightly, then drizzle over 2 tbsp olive oil. Season well. Bake for 30 mins, or until crisp and golden.
Sesame fried eggs
If you have sesame seeds leftover from the sausage & soy fried rice (p28), heat 2 tbsp vegetable oilin a frying pan
