Waste not, want not

6 min read

Reduce food waste by turning leftovers into something delicious, courtesy of these recipes from a new book by awardwinning food writer Sue Quinn

LEFTOVER SOUP MUFFINS See page 173 for recipe


Use any leftover veg, both cooked and uncooked, in this recipe. Any cooked veg can be added at the start or the end

Roast dinner enchiladas

● 500-600g leftover cooked meat and vegetables, chopped ● 200g grated hard cheese, such as Cheddar, Parmesan, Gruyère, Lancashire (or a mix) ● 4 large tortilla wraps ●FOR THE TOMATO SAUCE ● 2tbsp olive oil, plus extra for brushing ● 1 large onion, finely chopped ● 2 garlic cloves, finely chopped ● 2tbsp chilli powder ● 2tbsp smoked paprika ● 1tbsp ground cumin

● 1tsp dried oregano ● 2tsp brown sugar

● 2 x 400g cans chopped tomatoes

1 For the sauce, warm the oil in a large frying pan and fry the onion until soft and golden, about 8 mins. Add the garlic and cook for 1 min. Add the spices, oregano, sugar, pinch of salt and cook gently, stirring, for a further minute.

2 Add the tomatoes and simmer gently for 15 mins, stirring now and again, until you have a rich, thick, deep-red sauce. Taste, add more salt if needed, then take the pan off the heat.

3 Meanwhile, preheat the oven to 180°C/ Gas 4 and brush a baking dish measuring about 20cm square with olive oil.

4 Distribute the leftovers and half the cheese equally between the wraps and roll them up. Arrange in the prepared baking dish – they should fit snugly. Spoon the tomato sauce between and over the wraps. Sprinkle the remaining cheese on top. Bake for 20-25 mins until golden and bubbling. Serve hot with salad on the side.


Make a big batch of the tomato sauce and freeze it in smaller portions for quick midweek meals

Ham & sauerkraut croque

● 20g butter, plus extra for spreading ● 1 garlic clove, peeled and bruised with the side of a knife

● 20g plain flour ● 200ml full-fat milk ● 1tbsp white wine ● 1⁄4tsp Dijon mustard ●A pinch of ground nutmeg ● 80g grated strong cheese (Cheddar, Gruyère, or a mixture)

● 2 large slices of country-style or sourdough bread ● 100g sauerkraut, or to taste ● 150g ham, chopped or sliced

1 Melt the butter in a small pan, then add the garlic clove. Reduce the heat and cook gently until the garlic is pale gold. Scoop out and discard the garlic.

2 Add the flour to the garlicky butter and stir over a medium heat for 2 mins. Take the pan off the heat and gradually pour in the milk, stirring all the time. Stir in the wine, mustard and nutmeg. Return the pan to a medium heat and cook, stirring constantly, for 2-3 mins until smooth and creamy.

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