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“The most important ingredient of all good home cooking… Love for those you are cooking for”
            Sophia Loren
My fridge is always full of leftovers. But having been brought up by a very practical French mother, I was told never to waste food. And being a creative person, I like to improvise with leftovers. The results are very rewarding.
Here are some ideas to get you started:


  1. chicken/turkey leftovers

Does Boxing Day come to mind? 

Instead of the usual boring sandwich, how a about Pesto Baguette? 

Wrap leftovers in chapati or tortilla with iceberg lettuce, add a spoonful of Greek yogourt, and you have a delicious packed lunch.

Add the leftover sprouts and a few more vegetables, and you have a hearty soup.

Pot Pie, Curry, Risotto… are obvious but also try –

Italian Pesto Chicken (see recipe)
Three Rice Salad (see recipe)
– Chicken/turkey, apples and walnuts (see recipe)
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Three Rice Salad (see recipe)

ceaser salad

Ceasar salad (see recipe)

normandy chicken

 Normandy Chicken (see recipe)

hot and crusty turkey sandwich

Hot and crusty Pesto baguette

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Chicken/turkey, apples and walnuts (see recipe)

chicken gratin

Chicken Gratin  (see recipe)

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Chicken pie

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Turkey/Chicken/Duck and Grapefruit Salad (see recipe)

  2. beef/pork leftovers


shepards pie

Shepherd’s pie

As well as Bolognese sauce and lasagne, you can make:
Beef Stroganoff  (see recipe)
Italian Beef Stew (see recipe)
Stuffed tomatoes and courgettes  (see recipe)
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(see recipe)

As a child, on my birthday I would ask my Mother to cook me Tomatoes farcies, to this day it remains one of my treats  


  3. fish leftovers

                   – Kedgeree
                   – Fish cakes
                   – Croquettes
                   – Fish pie
                   – Chowder
no spoom
Smoked Salmon mousse (see recipe)
  4. potato leftovers
sort of souflle

Sort of Soufflé  (see recipe)

Here are some of my favourite potato salads, made with boiled potatoes.
All these require French Dressing- one spoon of Dijon mustard, 3 spoons of Virgin Olive oil for one soon of vinegar, salt and freshly milled black pepper.
Mix roasted leftover potatoes with baby spinach, anchovies, capers, parsley, crushed garlic, extra virgin olive oil, lemon juice, salt and freshly ground black pepper. 
Potato and Brussel sprout tortilla (see recipe)
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Smoked mackerel, red onions, olives, vine tomatoes and assorted herbs


Ham, saucisson, spring onions, vine tomatoes, cornichons, parsley and chives

Salade Niçoise left over night in the refrigerator – halve a baguette lengthwise, rub with garlic, dribble with olive oil, spoon over the Salade Niçoise and press down. Wait for all the juices to soak into the bread. You now have “Pan Bagna” the street food of Nice.

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Tinned tuna, red onions, olives, vine tomatoes and basil

  5. bread leftovers 

Bread and butter Pudding
Christmas Pudding and orange – simply scrumptious (see recipe)
The crust cut off to make Melba Toast or posh sandwiches, can by fried and served as soldiers with boiled eggs 
Orange Bread Butter Pudding

Orange bread and butter pudding

  6. cheese leftovers


Cheese board macaroni (see recipe)

Grated cheese can be stored in the refrigerator for use at later date. Saves time.
Stilton is delicious in Broccoli Soup, and add intense flavour to Cauliflower Cheese.

  7. fruit leftovers 

roasted peaches
Tired fruits can be roasted, Apricot, Peaches  (see recipe)

  8. christmas pudding

Leftovers, sliced and fried in butter, and served with a scoop of vanilla ice cream. 
Stuffed apples (see recipe)
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Christmas pudding and Orange (see recipe)



  9. wine leftovers

The last “drop” of wine in a bottle can be poured into an ice tray, and frozen. Next time you make a stew, simply pop in a cube.

The dregs left in the bottle of port can be poured over ice cream. Yummy!