Don't throw away all those spare sausages and sweetcorn. Here's how to use them.
It's not uncommon for us to find that our eyes are bigger than our stomachs during barbecue season. But if you find yourself with a pile of leftovers, don't throw them away. These recipes should provide plenty of inspiration as to how you can use them up.
Choose the ripest peaches you can find and the fattest, fleshiest Kalamata olives to stir in with ginger, garlic and a smattering of North African spices. You could substitute the chicken for a tougher meat – whatever is left over from your barbeque – and cook this low and slow for a really satisfying dinner.
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If you've got leftover sausages, dice them up and use them in this risotto. While the recipe suggests using chicken sausages, any will work. And you could use other meat if you don't have sausages. You could also add vegetables like sweetcorn or peppers into the mix.
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Use up any chicken in these fajitas. Cook the meat with chipotle paste, lime and spices, then let everyone wrap up their own fajitas with pineapple salsa and chunky guacamole.
Remember to serve with a wedge of lime on the side.
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Strip off the kernels from corn on the cob and use them to make these moreish fritters that go well with all kinds of dips. We suggest trying hot tomato salsa or garlic mayo. Monica Galetti suggests a yogurt-based dip seasoned with horseradish and chives.
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Curries are a good choice for using up barbecue-cooked meat because the smokiness creates a good base of flavour on which to add spices. This fragrant curry uses lamb, though you could use beef instead. If you don't have that much meat, bulk it out with extra onions and peppers.
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A good way to make a little leftover fish go a long way. You could use any fish you have, cooked or raw, but fry for slightly less time if the fish is already cooked.
Mix with curry paste and breadcrumbs to make balls and serve with a mango salad.
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If the weather turns and the rain begins, this is a nice homely recipe to enjoy. Chicken and sweet shallots cooked in prosecco, chilli and rosemary. If you don't have much chicken left, consider roasting some potatoes (try topping them with a light grating of parmesan) alongside this one to fill you up.
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Simmer big chunks of leftover barbecued meat with spice paste and Kashmiri chillies.
Rich tomatoes and ginger, garlic and garam masala are then added, and cream and chopped coriander finish things off. Serve with naan bread and rice.
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Marinate leftover beef in soy sauce, kecap manis, ginger and turmeric before quickly heating and covering with a moreish peanut satay sauce.
Make up a small salad with cucumber sticks dressed in sour cream, lime juice, mint and a small pinch of sugar.
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Stews are usually a winter staple but this light lemony recipe is beautiful accompanied by sunshine. Chuck in cubed leftover pork steaks with plenty of olives and a good dash of lemon juice. Serve with fresh bread on the side or a light crisp salad.
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