Too good to waste

from Tesco Magazine - May 2023

Treat of the week

Thrifty tips to maximise ingredients, save money and be a bit more sustainable

TORTILLA WRAPS, p72

Cut into triangles, toss in oil and sprinkle with paprika before toasting under the grill to make homemade nachos. Or top with chopped tomatoes, grated cheese and salami to make cheat’s pizzas.

RED ONIONS, p28

Fry until caramelised with brown sugar, chilli flakes and balsamic vinegar then use as a base for Bolognese. To freeze, chop or slice and put in freezer bags. Squeeze out as much air as possible before sealing. Label with contents and date, and freeze for up to 6 months.

PASSATA, p72 Freeze passata for up to 3 months in an ice cube tray, so you can easily defrost the quantity you need. It can be used as a topper for bruschetta or chicken parmigiana.

PANKO BREADCRUMBS, p22 Fry with garlic and oil to make a crunchy topping for pasta or mash. Or mix with melted butter and herbs to top fish fillets before baking.

ROASTED RED PEPPERS, p77 Blitz with tinned tomatoes, garlic, herbs and a pinch of sugar to stir into pasta or top pizzas.

CARAMEL SAUCE, p62

Leftover caramel sauce can be heated slightly and used for dipping churros into, or for drizzling over trifles or ice cream.

GNOCCHI, p74 Fry in a little oil until crispy and serve with your favourite dip to make speedy nibbles for a party, or stir into soups to bulk out.

RISOTTO RICE, p23

This will keep in the storecupboard for up to a year. Make a batch of rice pudding, or turn leftover cooked risotto into arancini balls. Find a recipe at tes.co/aranciniballs.

FRIDGE-RAID FEASTS

Transform your leftovers into vegetable fritters

Grate your veg for quick and even cooking. Try carrot, courgette, squash, beetroot or potatoes, squeezing out excess liquid. Add sweetcorn, peas and spring onion for colour and sweetness.

Make the most of… ICE CUBE TRAYS

Bind ingredients by beating an egg and add 2 tbsp selfraising flour, then stir in the grated veg – or keep it vegan and stir through 2 tbsp gram flour and 1 tsp baking powder. Add herbs or grated cheese if you like.

COOK’S STAPLES

Hardier herbs such as rosemary and thyme freeze best. Chop the herbs fnely and ¾ fll the tray. Pour over oil to just cover. Freeze, then transfer to freezer bags. This process also works for garlic. Pesto, tomato purée, coconut milk and stock freeze well too.

Drinks

Fry in a flash! Heat a little oil in a nonstick pan over a medium heat and add large spoonfuls of the batter. Press down with the back of a spoon and cook for 2-3 mins each side.

Add a topping to finish off your fritters. Salad cream, sweet chilli sauce, raita and pesto mayo are great choices. For texture, try crispy onions or bacon, along with black pepper and herbs like coriander or chives.

For a speedy iced coffee, freeze cooled coffee into cubes. When ready to use, put in a glass with a little fresh coffee and milk. Fruit juice cubes make great smoothies: blitz with a little milk or, for a summer treat, add ice cream. Freeze wine into cubes for dropping into pasta sauces.

Top Tips

If you’re planning to use your ice cube trays for freezing leftovers, it’s worth keeping some separate for ice. Strong flavours such as garlic can transfer to the tray, and no one wants garlicky ice cubes!