The simple (and worthwhile) art of using up leftovers

Barbecues come with an abundance of food, and that can mean a lot of leftovers. Closer nutritionist Juliette Kellow shows you how to use them up rather than throwing them away

Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as

Carrots are a veg box staple, and if you have a glut, you can transform them into a cool treat. These ice lollies can enjoyed by everyone as they’re dairy-free and so delicious, the kids won’t realise

Delicious, nutrient-dense, make-ahead meals designed to be prepped in bulk and reheated when you need them so you can maximise your fuelling and minimise your kitchen time

enjoy a shellfish feast on the Norfolk marshes ...

STEP 1 Prepare Set aside an hour to slice, dice and mix a few ingredients (see our recipes, opposite). STEP 2 Create We’ve colour-coded the recipes here and referenced them in the ingredients lists ov