Don't let any bits go to waste - cook them!

As students prepare to head home for the holidays, fridges are often left with a mishmash of ingredients that need using up. These simple recipes help you create tasty meals while minimising food waste. They’re adaptable to whatever you have on hand, making them perfect for clearing out your fridge before the winter break.

Vegetable and cheese frittata

A frittata is a quick, one-pan dish that uses up leftover vegetables, cheese, and eggs.

Ingredients (serves 2-3)

• 6 large eggs
• 100ml milk
• 1 tbsp oil or butter
• 1 onion, sliced (optional)
• 1-2 leftover vegetables (e.g., peppers, spinach, mushrooms, courgettes), chopped
• 50-100g cheese (cheddar, feta, or any cheese you have), grated or crumbled
• Salt and pepper to taste

Method

1. Preheat your grill to medium-high.
2. In a bowl, whisk together the eggs, milk, salt, and pepper.
3. Heat the oil or butter in an ovenproof frying pan over medium heat. Add the onion and cook until softened.
4. Toss in the leftover vegetables and cook for 2-3 minutes until softened.
5. Pour the egg mixture over the vegetables, stirring gently. Cook for 5-7 minutes until the edges are set.
6. Sprinkle the cheese on top and place the pan under the grill for 2-3 minutes, or until the top is golden and set.
7. Slice and serve warm.

Pasta bake

This versatile dish is great for using up pasta, sauces, and bits of leftover meat or veggies.

Ingredients (serves 3-4)

• 250g dried pasta (any type)
• 1 jar of pasta sauce (or leftover tomato puree/sauce)
• 1-2 cups of cooked meat (e.g., chicken, sausages, or bacon), chopped (optional)
• 1-2 leftover vegetables (e.g., peppers, broccoli, or courgettes), chopped
• 100ml milk or cream (optional, to stretch the sauce)
• 50-100g cheese (e.g., mozzarella, cheddar), grated
• Salt and pepper to taste

Method

1. Preheat your oven to 200°C (180°C fan/gas mark 6).
2. Cook the pasta in boiling salted water until slightly underdone (it will cook further in the oven). Drain and set aside.
3. In a large mixing bowl, combine the pasta sauce, milk/cream (if using), meat, and vegetables. Season with salt and pepper.
4. Add the cooked pasta to the sauce mixture and stir until well-coated.
5. Pour everything into a baking dish, top with grated cheese, and bake for 15-20 minutes, or until golden and bubbling.

Souped-up stir-fry

A stir-fry is a flexible way to use up leftover rice, noodles, veggies, and sauces.

Ingredients (serves 2-3)

• 1 tbsp oil (vegetable, sesame, or whatever you have)
• 1-2 cups of leftover vegetables (e.g., carrots, broccoli, peppers, or spinach), chopped
• 1-2 cups of cooked rice or noodles
• 1-2 cups of protein (e.g., tofu, chicken, eggs, or beans)
• 2 tbsp soy sauce (or other sauce like teriyaki, hoisin, or sweet chilli)
• 1 tsp garlic or ginger (optional)

Method

1. Heat the oil in a large frying pan or wok over medium-high heat. Add the garlic or ginger (if using) and fry for 30 seconds.
2. Toss in the vegetables and stir-fry for 3-5 minutes until tender-crisp.
3. Add the protein and cook for another 2 minutes.
4. Stir in the rice or noodles, ensuring everything is heated through.
5. Pour in the soy sauce or any other sauce you have, mixing well to coat everything evenly. Serve hot.

These recipes are easy to adapt based on whatever is left in your fridge. They’ll help you clear out your food and enjoy a satisfying meal before heading home for the holidays!