A great recipe for using up your most common leftover foods

Our Climate Champions asked you on Instagram what foods you have problems with using up.

The most popular culprits found lurking in your kitchens were:

• Bagels
• Bread
  
• Herbs
  
• Salad bags
  
• Fruit - bananas, pears, apples, avocado
  
• Vegetables - onions, carrots, bell peppers, spring onions, mushrooms, celery, spinach
  
• Milk
  
• Grated cheese/cheese slices
  
• Left over baked beans
  
• Eggs
  
• Pesto
  
• Pasta sauce
  
• Wraps
  

So seeing as it's Food Waste Action Week, here's a recipe idea that uses up a lot of those leftovers...

One pan Ratatouille and eggs

Ingredients:

Herbs, salad bag, onions, carrots, cheese, baked beans, bell pepper, spring onions, mushrooms, celery, eggs, pesto, pasta sauce, spinach and wraps.

Store cupboard: seasoning to taste, chilli, garlic, 400g chopped tomatoes

Method:

1. Preheat oven at 200˚C, 180˚C (fan) or gas 6
2. Peel and dice 2 onions and 2 carrots
   
3. Wash and dice some celery
   
4. Fry all three in a pan on the hob with some vegetable oil, until they soften
   
5. Add garlic (fresh or dried)
   
6. Prepare and dice fresh peppers
   
7. Prepare and slice mushrooms
   
8. Add the mushrooms and peppers to the pan
   
9. Add a tablespoon of pesto paste
   
10. Add the left over pasta sauce. If you do not have allot also add a tin of tomatoes
    
11. Add left over baked beans and mix everything together
    
12. Season to taste with salt and pepper, and add a tablespoon of vinegar and a pinch of sugar (optional)
    
13. Place washed left over spinach in the base of an oven proof dish
    
14. Spoon over the tomato and vegetable mix
    
15. Make 4 wells in the tomato mix and crack your raw eggs into it
    
16. Sprinkle the dish with cheese (whatever you have)
    
17. Bake for 12 -15 mins depending on how you like your eggs
    
18. Garnish with fresh herbs and finely diced spring onions
    

Serve piping hot with a side salad and tortilla wraps.