A great brunch recipe that can refresh your leftover cooked potatoes, vegetables and meat.
Making use of your leftovers from meals is a fantastic way to reduce food waste. Vegetables are a great source of minerals and vitamins, especially cabbage, which is packed full of vitamins K and C – important for blood formation and a healthy immune system.
Leftover meat, such as turkey, offers a brilliant lean protein option, low in fat and essential for the growth and repair of the body, while eggs are naturally rich in B2 and B12 that can help with cell maintenance in the body.
It would be a shame for all of this to go to waste!