Leftovers are an inevitable part of cooking - sometimes we can accidentally cook too much while other times our eyes are bigger than our stomachs. A savvy cook can use the leftovers from one meal as the starting point for the next. This way of cooking not only ensures that any leftover food doesn’t go to waste, but it can also save you time and money.
When making a meal, consider what your options may be for using the leftovers. Sometimes, it may be even worthwhile to deliberately create leftovers to make tomorrow’s meal easier. If mashed potatoes are on the menu, throw a couple of extra in the pot to cook which you can turn into potato salad or to make fish cakes the following day.
Roast vegetables are a very versatile leftover to have – use them to make a salad, put them in a frittata or make hummus.
150g roasted pumpkin (or another leftover roasted vegetable like kumara or capsicum)
400g can chickpeas, drained
3 tablespoons olive oil
2 tablespoons tahini
1 garlic clove, crushed
Juice of 1 lemon
Salt and freshly ground black pepper
1 teaspoon cumin
Olive oil for drizzling
Paprika, to sprinkle
1. Put the pumpkin, chickpeas, olive oil, tahini, garlic and half the lemon juice into a food processor and blend until it forms a smooth mixture. If you don’t have a food processor, you can use a hand blender instead.
2. If the mixture is too thick, add more lemon juice. Taste and season with cumin, salt and pepper.
3. Put the hummus into a bowl, drizzle it with a little more olive oil and sprinkle with paprika.
Serve with crackers, toasted bread or pita chips.
Tip: You can keep the liquid from the chickpeas (which is known as aquafaba) to use as a substitute for eggs in other recipes like mayonnaise or meringues. Check out the aquafaba chocolate mousse recipe at www.lovefoodhatewaste.co.nz