For the time being, we should all be following Public Health advice and keeping safe by staying at home and only going out when absolutely necessary. This means that many of us will find ourselves with some extra time to spare, which can be put to good use in the kitchen. It's important  we're keeping physically and mentally healthy as well as making sure we don't waste any food. The following are just a few of the recipes available on the love food hate waste website - why not take advantage of extra time you may have by getting imaginative with those leftovers?

Pasta sauce

Roast any leftover vegetables such as butternut squash, peppers, aubergines, mushrooms, carrots and other root vegetables, onions, tomatoes, beetroot and garlic.

  1. Drizzle vegetables with olive oil before cooking and shake the vegetables during cooking.
  2. Add seasoning once vegetables are cooked.
  3. Blend into a sauce or leave the vegetables whole.
  4. Serve over rice, pasta or a baked potato.

TIP: Freeze tomatoes that have gone soft and use them in soup or other recipes at a later date.

Potato casserole

Prep and cook time: 10 minutes

Ingredients: Serves 2

  • 2 medium onions (125g/4oz)
  • 1 tbsp vegetable oil
  • 500g potatoes
  • 1 200g (7oz) tin of kidney beans in water (drained weight 120g)
  • 1 400g (7oz) packs of chopped tomatoes
  • 1 close of garlic, peeled and finely sliced
  • 1 vegetable stock cube


  1. Peel the onions and slice them thickly. Put them into a large heavy-based pan and sauté in the oil until translucent.
  2. Peel the potatoes and slice them around 1/2cm (1/4 inch) thick. Add them to the onions and cook, stirring frequently, until the onions begin to brown.
  3. Drain and rinse the beans, and add them to the pan with the tomatoes, garlic and crumbled stock cube. Stir well and then add enough water to the pan to just cover all the ingredients.
  4. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes until the potatoes are soft. Season to taste.

TIP: The amount of water required depends upon the size of your pan. The finished dish should be saucy but not wet – top up the water during cooking if the dish is drying out or catching on the bottom of the pan. Add fresh herbs or spices to customise the recipe, or stir in extra left-over cooked vegetables.


Prep and cook time: 10 minutes

Ingredients: Serves 2

  • 400g (14oz) mixed vegetables, chopped (e.g. onions, peppers, carrot, mushrooms, cabbage)
  • 500ml (17floz) vegetable stock (stock cube is fine)
  • 50g (2oz) pasta (any dried pasta or broken spaghetti)
  • 1 x 400g (14oz) tin chopped tomatoes
  • 1 teaspoon each dried oregano and basil
  • 1 x 400g (14oz) tin mixed beans, drained
  • Pinch of salt and pepper


  1. Add oil to a pan and mix in the vegetables, stirring regularly for 5 minutes until starting to brown.
  2. Add the stock, bring to the boil then reduce the heat, add the pasta and cook for 6-7 minutes with the lid on.
  3. Now add tomatoes, herbs and beans cover again and simmer, stirring occasionally.
  4. Check the pasta is cooked, season if needed, then put into bowls and serve sprinkled with grated cheese.

Bread pudding

Prep and cook time: 1o mins plus 15 mins soaking, cooking 1 hr 30 mins

Ingredients: Serves 2

  • 500g white or wholemeal bread
  • 500g/1lb 2oz mixed dried fruit
  • 85g mixed peel
  • 1 1/2 tbsp mixed spice
  • 600ml milk
  • 2 large eggs. beaten
  • 140g light muscovado sugar
  • Zest 1 lemon (optional)
  • 100g butter, melted
  • 2 tbsp demerara sugar


  1. Tear the bread into a large mixing bowl and add the fruit, peel and spice. Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread. Add eggs, muscovado and lemon zest if using. Stir well and set aside for 15 mins to soak.
  2. Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base). Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
  3. Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

Nutritional info: 510 kcalories, protein 10g, carbohydrate 94g, fat 13 g, saturated fat 7g, fibre 3g, sugar 67g, salt 1.15 g

Mini rock cakes with apple


  • 225g/8oz self-raising flour
  • 25g/1oz caster sugar
  • 1 tsp baking powder
  • 125g/4½oz unsalted butter, cut into cubes
  • 125g/4½oz sultanas
  • 1 large eating apple, finely grated
  • 1 free-range egg
  • 1 tbsp milk


  1. Preheat oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.
  2. Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture resembles fine breadcrumbs.
  3. Stir in the sultanas and grated apple.
  4. In a separate bowl beat the egg.
  5. Add beaten egg to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon of milk if the mixture seems too dry, this will help the mixture stick together.
  6. Using 2 forks place small heaps of the mixture onto the prepared baking tray (leave space between them as they will flatten and spread during baking).
  7. Bake for 15-20 minutes, until golden-brown.
  8. Remove from the oven, allow to cool for a few minutes then place onto a wire rack to cool completely.

Related Articles


Subscribe to our newsletter

* indicates required

Useful contacts

Contact us

  • 01264 332297


  • Westbrook Close, South St
    Andover SP10 2BN