Get creative with the surplus ingredients from our midweek meals
reduce waste
Courgette fries
Got courgettes to use up after making the veggie pilaf on p37? Whisk 2 tbsp plain flour and 2 tbsp water together in a medium bowl to make a thin batter. Cut 1 courgetteinto chunky fries, then dip in the batter to coat. Fry in a deep pan of vegetable oil(ensuring it is no more than a third full) at 180C until golden. Drain on kitchen paper, then season with salt or grated parmesan, if you like.
Anchovy croutons
If you have any leftover sourdoughfrom the mushroom & butterbean toasts on p36, turn it into a garnish. Cook 2 anchoviesin 4 tbsp olive oil in a pan to melt, then toss in 200g torn sourdough chunks. Cook over a medium heat for about 8-10 mins until crisp. Scatter over salads or soups.
Confit garlic
If you have a lot of garlic left over from our midweek meals, here’s how to extend its life. Put 6 garlic cloves in a small pan with enough olive oil to submerge them, then season with salt and a few thyme sprigs. Cook over the lowest heat for 30 mins until the garlic has softened. Leave to cool, then transfer to a sterilised jar (find a guide at goodfood.com). Spoon over toasted bread, or use the oil for stir-fries. Will keep for up to five days in the fridge.
Discover more ways to use leftovers on the Good Food Cook Smart podcast, hosted by Mallika Basu. Find out more at goodfood.com/podcast
Three ways with spring onions
Spring onion pesto
Blitz 4 spring o
