Most of us are guilty of buying, and cooking, more food than we actually eat. Fruit and vegetables turn limp in the crisper drawer; biscuits go stale in the cupboard; half a dozen eggs are a day away from their best-before date, and then there′s the leftover Bolognese sauce and roast chicken…

Using up leftovers can mean significant savings to our household food budgets. As well as the financial benefits, there are also moral and environmental reasons why we need to be creative with the food we already have in our fridge or pantry.

Here Sally Wise shares her best recipes for turning almost any kind of leftover into a new and delicious meal, snack or sweet treat. From bread to fruit to cooked meat and vegetables and even scrapings from jam and peanut butter jars, there is a simple, mouth-watering and economical way to transform what you′ve already got into tonight′s dinner.

CONTENTS
Introduction
Bread & Breadcrumbs
Cereals, Nuts, Pasta & Rice
Cereal
Nuts
Pasta
Rice
Fish, Poultry & Meat
Fish
Chicken and Other Poultry
Meat
Dairy
Cheese
Cream and Sour Cream
Yoghurt
Eggs
Whites
Yolks
Hard Boiled
Vegetables
Fresh Vegetables
Cooked or Processed Vegetables
Miscellaneous Vegetables
Salads
Tomato Paste & Pasta Sauce
Tomato Paste
Pasta Sauce
Sweet Leftovers & Pastry
Cakes, Biscuits and Scones
Pavlova
Chocolate
Jelly
Pastry
Fruit
Fresh, Part or Whole Fruit
Stewed or Pureed Fruit
Dried Fruit
Peels and Things
Scrapings From the Jar or Tin
Condensed Milk
Golden Syrup
Honey
Jam
Marmalade
Peanut Butter and Vegemite
Searchable Terms