What can I make with leftover vegetables?

You have (Leftover vegetables)

• about 500g mixed leftover vegetables, e.g. pepper, carrot, courgette, broccoli, red onion, cut into 3cm chunks

You’d add

• 400g tin chickpeas, drained
• 1 tsp ground cumin or smoked paprika
• 150g natural or Greek yoghurt
• 1 small garlic clove, crushed
• 2 tbsp olive oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Heat the oven to 220°C (200°C fan, gas 7). Put any carrot, parsnip, squash or potato on the tray first, toss with half the oil and a pinch of salt and roast for 10 minutes.
2. Add the softer vegetables and the chickpeas, drizzle with the rest of the oil, sprinkle over the spice and season. Toss so everything is lightly coated and spread out in one layer.
3. Roast for 20–25 minutes more, turning once, until the edges are browned and a knife slides easily into the carrot.
4. While it roasts, stir the garlic and a pinch of salt into the yoghurt.
5. Spoon the vegetables onto plates and add a big dollop of the garlic yoghurt to each.

You have (Leftover vegetables)

• about 400g mixed leftover vegetables, e.g. pepper, courgette, broccoli, spinach, spring onion, finely chopped

You’d add

• 6 eggs
• 50g grated cheddar or any hard cheese
• 1 onion, sliced
• 1 tbsp oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Heat the grill to high. Heat the oil in the frying pan over a medium heat and cook the onion for 5 minutes until soft.
2. Add the harder vegetables first and cook for 4–5 minutes, then the softer ones for 2–3 minutes, until everything is tender. Spread them evenly over the pan.
3. Beat the eggs with half the cheese and a good pinch of salt and pepper, then pour over the vegetables. Cook on a low heat for 6–8 minutes without stirring, until the edges are set but the middle still wobbles.
4. Scatter over the rest of the cheese and slide the pan under the grill for 3–4 minutes, until the top is golden and the centre is firm when you press it.
5. Leave to settle for 5 minutes, then loosen with a spatula and cut into wedges.

You have (Leftover vegetables)

• about 600g mixed leftover vegetables, e.g. carrot, celery, courgette, pepper, broccoli stalks, roughly chopped

You’d add

• 1 onion, chopped
• 1 medium potato, peeled and chopped (makes it creamy)
• 1 litre vegetable or chicken stock
• 1 tbsp butter or oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Melt the butter in the saucepan over a medium heat and cook the onion for 5 minutes until soft but not brown.
2. Add the vegetables and the potato, stir to coat, put the lid on and let them sweat for 5 minutes.
3. Pour in the stock, bring to the boil, then simmer with the lid on for 15–20 minutes until the potato and the hardest vegetable break when pressed with a spoon.
4. Blend until smooth, adding a splash of water if it is too thick. Taste and season well with salt and pepper before serving.