One of my favourites dishes is made with leftover rice. Fry it up with a tin of kidney beans and a splash of coconut milk: it makes the most scrumptious breakfast topped with a fried egg. For a snappy lunch in minutes, make use of that bowl of cooked potatoes in the back of your fridge.
Refry with some hefty chunks of chorizo, a great store cupboard ingredient because it keeps for so long. If you've got extra meat from the roast, you've got ready made sandwich fillings for the week.
Beef is my favourite, sliced thinly, with a slathering of creme fraiche, horseradish and watercress. Or, use slow-roast shoulder of pork to make a classic pulled pork slider. After dinner, shred the leftover meat off the bone with a fork and, within four days, heat the meat in a pan with some BBQ sauce and sandwich between your favourite bun. It's so unbelievably good you'll look forward to it more than the roast itself.
If you've got extra stew knocking around (which you always should – a stew always tastes better the next day as the flavours mellow and mature), you're one step away from creating a delicious pie. Mix up a batch of shortcrust pastry by rubbing together 200g of flour and a 100g of butter, then roll out. Use it to cover the base of a small roasting tray, fill with the stew and then top with another layer of pastry. Cook in a medium-heated oven for 35 minutes.
