Thank you to everyone who shared their leftover tips with us in our recent ‘Love your leftovers’ food competition.
After receiving thousands of entries, we’ve chosen our 10 winners who will each receive a £100 Sainsbury’s voucher. You can find the winning leftover tips below along with comments from the judges.
Try making our winners tasty tips to make the most of your leftovers.
The winners are...
Roast lamb puff pie – using leftover lamb and vegetables
Fry 1 onion until soft ,add your left over veg, potatoes, carrots ,sprouts, swede, then add diced up left over lamb, add some bisto gravy, put into oven dish ,roll out puff pastry, and stick it on top, 1 meal in its self.
By Davina Cassar
We loved Davina’s simple idea to use all the leftovers from a Sunday roast to create a meal in its own right.
Chicken Fricassee – using leftover chicken
Add sautéed mushrooms and onions to diced leftover chicken. Add to a white sauce and season to taste. Serve with boiled rice and vegetables of choice. Simple.
By Kathleen Belgum
This simple meal, is quick and easy to make and is a really tasty way to make the most of leftover chicken.
Make a Spanish dish - using left over chicken or prawns
You need - red onion, red/green pepper, cherry tomatoes, paprika, chilli (optional). In a frying pan add a little oil, the chicken or prawns and onion and sliced peppers, add paprika and chilli to taste a little tomato puree and then the halved cherry tomatoes, serve with rice, cous cous or French bread.
By Sarah Goulding
Sarah’s Mediterranean take on simple fresh ingredients is a great way to spice up leftover chicken and prawns.
Perfect spread – using leftover basic salmon
Mixed with tartar sauce and a little pepper. A perfect spread for hot crusty bread or toast .
By Tom Clarke
This is a very simple quick way of using up leftovers and makes a great snack during the winter.
Patties – using leftover mashed potatoes
Add curry powder and fresh chopped coriander to leftover mash potato and vegetables - make into patties and fry until golden brown.
By Sarah Pritchard
We loved this herby take on simple patties and think it would make a great accompaniment to leftover roast meats or poached eggs.
Fruit dessert – using over-ripen fruit
You can make a quick and easy dessert with over-ripe fruit such as berries, plums, peaches or Satsuma’s. Place the fruit in a saucepan and cook until the fruit starts to become a puree. Add a little sugar to taste if required, then leave to cool.. Spoon layers of the fruit into a glass with either yoghurt or crème fraiche in between and then sprinkle grated chocolate on top if desired. Enjoy.
By Tracey Goymer
Tracey’s fruity desert is a great way of using up all those leftover berries and is sure to be a hit at summer parties
Bread and butter pudding – using leftover hot cross buns
Any stale hot cross buns leftover? Make into a Bread and Butter pudding with honey in-between slices. Add vanilla essence to the milk and egg.
By Chris Tivey
With Easter just around the corner we loved Chris’s twist on a classic bread and butter pudding.
Veggie Burgers -using leftover vegetables
Use any left over veg, i.e. potato carrots broccoli cabbage brussels etc. Fry a small onion in a little olive oil, add the roughly chopped veg, add seasoning a good pinch of dried herbs. Form into rounds; dip each one into a beaten egg, then into toasted breadcrumbs. Fry in olive oil until golden on both sides. A great way to get kids to eat Vegetables.
By Marion Simms
We really liked Marion’s simple yet effective way of encouraging children eat their veggies, and think it makes a great meal for all the family.
Spanish tapas- type potatoes – using leftover new potatoes
Slice leftover new potatoes and toss in a pan with some butter or oil, sliced spring onions and chorizo and halved baby tomatoes some parsley and some lemon juice, salt and pepper. Serve with some crusty bread and even a green salad.
By Mrs Denise Burridge
We loved Denise’s quick and easy recipe to give leftover new potatoes a Spanish twist.
Vietnamese noodle soup - using leftover chicken
Use leftover Sunday roast chicken by stripping the meat, then boiling the bones with a cinnamon stick, star anaise, onion and carrot to make stock. When ready, strain, add a stock cube if needed. Season with soy sauce and shredded ginger. Warm some ready cooked noodles, pop them in a bowl, top with shredded Asian greens, spring onions, chopped red chilli, coriander and the leftover chicken. Pour over piping hot stock and there you have it! Vietnamese Pho...served with chopped roasted peanuts and lime wedges .
By Nicola McCourt
Nicola’s fresh and tasty Asian dish is a great way of really making the most of all those chicken leftovers.
