With food prices still on the rise, there's one simple solution to help you cut down on spending: loving your leftovers. Anyone who's ever sneakily snacked on cold roast potatoes straight from the fridge, or used up scraps of roasted veg in a frittata, knows the potential of the bits so many of us tend to throw in the bin. With a little planning, a lot of inspiration and clever use of store-cupboard ingredients, you can stretch every meal, save money and waste less food in the process. Here’s how to turn your leftovers into something new and delicious that really won't feel like leftovers at all.
A slow-cooked joint of juicy beef is the ultimate treat meal. It's also a cost-effective way to add meat to a number of different dishes, from salads and sandwiches to stews and noodle soup.
It's hard to beat cold cuts with a piquant dressing. Whizz up a sauce from Dijon mustard, dill, vinegar, sugar and olive oil to drizzle over cold beef and watercress. Add a hunk of crusty bread for a light but satisfying dinner. It also makes a great sandwich filling.
Get the recipe for cold roast beef with dill and mustard here
Pile leftover slices of beef, plus beansprouts and bok choy into a steaming bowl of noodle soup. It's quick to assemble, and the aromatic spices and fresh chilli, lime and coriander take the meat in a completely different direction.
Comforting mashed potato goes with pretty much any meat, fish or veg, but what do you do when it starts to feel boring? Luckily, it can be rustled into a new dish in minutes. Have a go at smoked salmon fish cakes or potato gnocchi.
When you’ve got leftover mashed potato, step one of salmon fish cakes is already complete. Skip straight to adding in the smoked salmon, mackerel, herbs, horseradish, spring onion and lemon zest. The little beauties are then fried and served with zingy garlic mayo.
Making gnocchi is easier than you think. The secret to these little dumplings is to make the mashed potato as lump-free as possible, then after seasoning, mix with flour and knead. We love gnocchi with a rich tomato and basil sauce.
You can make bolognese from any mince but beef or pork are the most popular. It's usually served on top of pasta, but there are plenty of other ways to use it – it's incredibly versatile, so make extra and you have the basis for several completely different meals.
Reheat bolognese sauce then spoon it over tortilla chips with guacamole, jalapeños and plenty of cheese. It's the ideal, low-effort snack – and none of your leftovers will go to waste.
Leftover bolognese can be reheated and spooned into halved and deseeded peppers. Top with grated cheese and place under a hot grill for 10 minutes for a healthy and light dinner.
Roast pork belly is the gift that keeps on giving. If you can resist second helpings the crisp and succulent leftover meat makes a wonderful addition to a number of new dishes.
If you've got ready-cooked pork belly, the hard work is already done to make these crowd-pleasing tacos. All you need to do is make the avocado and onion salsa and chop up the pineapple, which makes a lovely sweet and sour accompaniment to the rich meat.
Roast vegetable and pork hash cakes are made using leftover pork belly and veg combined with cooked potato, making it the perfect simple supper to follow a blowout lunch. Top with a runny poached egg to finish the dish.
You’ll be amazed at how many things you can do with roasted squash. The soft, sweet veg is just as at home as an addition to a meal as it is centre stage. It can even be incorporated into baked treats too.
Add roasted butternut squash, asparagus and salmon to a bed of brown rice for a colourful and healthy dinner. A sprinkling of chopped peanuts, a squeeze of lemon, a few slices of fresh chilli and chopped coriander are the final touch.
Get the recipe for asparagus, salmon and squash rice bowl here
A super speedy meal and a great way to use leftover roasted butternut squash. Squash and saffron pappardelle is bright, sweet, rich and smoky. A crumbling of blue cheese takes it to new levels and a spooning of crème fraîche makes it smooth and saucy.
If you've got some broccoli leftover from yesterday's dinner, you can easily repurpose it for more meals. In particular, it goes really well with cheesy and carby dishes, adding much needed green, but it can also be thrown into stir-fries.
Broccoli and Gorgonzola complement each other beautifully in quiche, and you can give it a kick by adding chilli. Any other green vegetables you have lying around would work wonders in this too. Use shop-bought pastry to make it extra speedy.
Recycle roasted broccoli in this spicy but simple dish that sees the cooked veggie coated with a sweet and sour, sticky Sichuan-style sauce and put under the grill to crisp up. Toasted nuts, jalapeños and spring onions are sprinkled on top for texture, tang and heat.
It's hard to cook the perfect portion of rice and there's almost always some left. The good news is we've got some great ideas for surplus grains. There are many things you can do, including crispy arancini balls and a fancy fried rice dish.
Read our essential advice on reheating food (including rice) here
The crispy Italian starter usually consists of risotto rice coated in breadcrumbs and deep fried. However, there's no reason you can't make it with other types of rice. Add grated Parmesan, mozzarella, cooked mushrooms or pesto. Serve with a fresh tomato salsa.
Day-old rice is actually the best kind for fried rice. This recipe with prawns and cabbage is one of our favourites. The leafy green adds crunch to the dish and the combination of wok-fried garlic, juicy prawns and sweet petit pois is wonderful.
Got a few sausages kicking around the fridge? Save having to make the same meal again and again by adding the chopped pieces to casseroles, risottos and pasta dishes.
Make a one-pan roast of crispy new potatoes, crunchy asparagus, sweet vine tomatoes, roasted garlic and leftover sausage. Allow the new potatoes to crisp up first, then add the cooked sausages at the final stage, along with the rest of the vegetables.
A risotto is another great way to use up sausages and you probably have all the ingredients you need in the cupboard already. Add the cooked sausage in slices during the last 10 minutes of making this creamy asparagus and pea risotto, the family will have no idea it’s made from leftovers. Risotto is also the perfect vehicle for other leftovers, from roast veg to bits and bobs of cheese.
Corn on the cob smothered in butter, herbs and salt makes a great side or snack. Whether you boiled it or grilled it, there are plenty of things you can do with what's left. The same applies to opened tins of sweetcorn.
If you have a couple of corn on the cob leftover, remove the kernels and combine with flour, cayenne pepper, onion, milk and eggs to make mouthwatering sweetcorn fritters. Fry until golden and serve with a poached egg for breakfast or fresh salsa for a speedy lunch.
Leftover corn works a treat in Caribbean-style chowder with lentils, squash, coconut milk, garlic, thyme and scotch bonnet chilli. It makes a great vegan alternative to seafood chowder and is full of fresh and warming flavours.
If you find a bag of green leaves in the fridge that needs eating or have some cooked spinach leftover, do not fear: there are plenty of recipes begging to be made.
These spinach and Cheddar muffins are a great snack and particularly good for those who prefer savoury food. All that’s required is cooked spinach, nutmeg, flour, baking powder, milk and grated cheese.
These tender dumplings made from ricotta and flour require a little effort but once you've got the technique down you'll be richly rewarded. They're best served unadorned with a little melted butter.
Does anyone ever finish a whole roast chicken in one meal? Luckily there are tonnes of great ways to repurpose it including sandwiches and stir-fries, so you don’t have to eat the same dinner twice.
Homemade chicken sandwiches are the perfect way to use up leftover roast chicken. A tangy dressing muddled with sun-blushed tomatoes and basil keeps it from being boring. You could even sneak in a couple of slices of mozzarella then toast it.
Chicken chow mein is always a winner and you can make a sped-up version using shredded leftover chicken. So, skip the takeout and give it a go at home – we guarantee it'll be cheaper and tastier.
At some point we've all pan-fried a succulent steak that was so big and filling we couldn’t finish it. However, steak is far too good to put in the bin. Try reinventing what’s left in a Sichuan-style stir-fry or Italian salad.
The most simple and satisfying of salads: sliced steak, Parmesan and rocket with a dressing of olive oil, garlic, rosemary and lemon juice. It’s calling out for your leftovers.
One way to make the most of leftover steak is a fiery Sichuan beef dish infused with soy, ginger, garlic and Chinese five spice. Skip the marinating stage and start by frying peppers, then adding the chopped leftover steak and sauce. Dial up or down the heat according to your personal preference.
Whether you have a little or a lot left, leftover ham can be added to pasta and potato dishes to pep them up with its salty, sweet flavour.
Bring some tapas to your table. Replace the serrano ham in this crunchy croquette recipe with finely chopped ham or gammon. It works just as well in the oozing béchamel centre.
Leftover ham, linguine, spring onions, mustard, honey and parsley come together to make this comforting pasta dish. It's topped with a poached egg and when you break the yolk it runs into the sauce. We challenge you to find something quicker or more satisfying.
Roasted veg is a batch-cooking essential, delicious on its own or as an accompaniment to meat, for example pan-fried fish or grilled chicken breasts. Here's how you can incorporate what's left into new dishes.
Give roasted Mediterranean veg a new lease of life in a speedy one-pot lasagne. Soften garlic and onions in an ovenproof pan, then throw in cooked veggies and a tin of chopped tomatoes. Once heated through, in go the pasta sheets. Top with Parmesan and mozzarella and slide under the grill until bubbling and golden.
A vegetable tart is a super easy way to use up leftovers. Make it indulgent by adding grated Cheddar to the pastry and topping with chunks of creamy Brie and sesame seeds. Or if you're short on time, use shop-bought puff or shortcrust pastry.