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You can make wonderful puddings with stale croissants. This baked sour cherry croissant pudding is similar to bread and butter pudding.
An omelette is normally ready within 15 minutes, and you can use up all sorts of leftovers like I did for this feta omelette with green beans and frankfurters.
This Chinese cabbage, edamame and shiitake stir-fry is super easy to make and can be served in various ways. It’s healthy and yummy too.
This fennel, cauliflower and bean soup is low-card, low-fat, vegetarian and gluten-free. It’s perfect for those who are health conscious or are on a diet.
This potato and ham bake is ideal for using up leftovers – such as boiled potatoes, roasted ham or pasta sauce. Serve it with coleslaw or crunchy green salad.
These raspberry and lemon pancakes are a bit more special, they have a caramelized topping which tastes really yummy. Serve with custard.
This potato, parsnip and red lentil curry is bit similar to dhal but more filling. Serve with boiled rice or just naan bread.
You can serve this spiced raita as a dip too ( with poppadom), or as salad dressing, or over grilled meat & roasted vegetables.
