Using up the fridge first

Suddenly we’re all much more conscious that food is a precious commodity as the London supermarket shelves empty and the online delivery slots shrivel up.

I’ve always hated wasting food, but now more than ever I’m making a concerted attempt to use up what we have and make the most of it.

There was a pack of pastry reaching its use-by date and some rather dried up spring onions lurking at the back of the fridge that probably would have been thrown out. Instead I thought that if I mashed a potato, grated a handful of mature cheddar, added the spring onions and some seasoning and mixed the lot up as a filling, that we had the makings of cheesy potato pasties.

Just what was needed to keep us going for a late lunch after a morning of remote working from home.

Dinner tonight is more leftovers. I’ve chopped the cold roast pork remains from the weekend with a few remaining cold roast potatoes (I know! Who knew it was possible to leave roast potatoes 😊) along with chopped onion, garlic, greens and chillies to make a fried hash which we’ll eat with runny eggs and some crusty bread.

Not at all what I would have served up for supper a few weeks ago, but the best use of food that would otherwise go off or be wasted.

Because who knows when there will be more coming…

3 Replies to “Using up the fridge first”

  1. The next few months is definitely going to involve a lot of creative cooking, and some repetitive meals, but it’s a challenge we’re going to take head on, We’ve always had a well stocked larder with dried beans, pasta, etc. so we’ll get creative depending on fresh produce availability.

    Liked by 1 person

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