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Lockdown specials

As a retired chef it horrifies me to see and hear of food dumped due to poor planning, I am not talking about long, complicated menu plans, but simple cost-effective use of leftover ingredients.

Correctly storing and date labelling leftover food is essential for this. Check fridges and freezers for those items that were put away during the past two or three days, or longer if frozen.

Added to a little rice or pasta, a few herbs and spices a special savoury dish costs pennies to produce.

Try a simple fried rice.


4oz of any leftover meat.

1 small onion.

1 stick of celery.

1 medium tomato.

4oz long grain rice.


Boil rice until just cooked, 15-20 mins, wash off starch.

Chop meats and veg into small strips or chunks.

Quickly fry in a little vegetable or olive oil until just cooked.

Now add a little curry powder or your choice of spices.

Add the rice and finish seasoning for a quick cheap meal.

Waste food a thing of the past.

Created By on 09/04/2020

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10th Apr 2020 10:46:23 (Last activity: 11th Apr 2020 15:19:41)
Thanks for voting!
A frittata is a good way to use up any veg. I chopped up half a green pepper, two leftover mushrooms. a small onion and some chopped bacon.
You can add almost anything, cheese and tomato is good too.

Really nice.
Response from JE made on 11th Apr 2020 15:19:41
Thanks Yodama. Was pondering what to make with some left over chicken and remembered your post. Got some peppers and onions too so definitely going to do frittata for my meal tonight.
9th Apr 2020 17:57:06
Thanks for voting!
I am with you David, I can not stand waste and your recipe seems fine to me and quick and easy to do. I make something similar with rice and meat leftovers but would use any leftover or available vegetables. Frozen peas or sweet corn comes in handy here. A little added spice just lifts the dish.
9th Apr 2020 10:48:37
Thanks for voting!
You are so right David. I hate food waste. I live alone on a budget and cook healthy and tasty meals. Found it difficult at first cooking for one but have got the hang of it now. If I cook a dish from fresh i often make too much and freeze leftovers for another day. I always look in the fridge and think what can I make out of this and that. I have a small slow cooker, just right for one, and cook up some great soups and casseroles. Nothing is wasted here. I love baking and just yesterday made a batch of ‘Betty’s Fat Rascals’ (recipe on Lavendar and Lovage website). I freeze these separately and take one out of freezer now and again to have with a good cup of tea.
9th Apr 2020 10:23:14
Thanks for voting!
We just usedto call that bubble and squeak, some root vegatables from vesterdays main meal with some greens again from a previous meal mashed up
together and fried with just a touch of lard in the frying pan
Perhaps a bit of corned beef at the side,
NO spices
No garlick
No curry flavourNo seasoning,
Just the natural taste.
Remember a good cook can make good meal our of nothing, a chef can spoil anything.

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