What to do with those left-over vegetables… we’ve got just the idea.
What to do with those left-over vegetables… we’ve got just the idea.
With food waste being a major problem in the UK, it’s important that we look for ways to repurpose our leftovers and make the most of the fantastic foods that we have available to us. Don’t be afraid to try something new or experiment either – some delicious meals have been invented from being creative and experimenting!
(Makes 4 servings)
Preparation Time: 15 minutes
Cooking Time: 20 minutes
These are rough ingredients; you can use whatever left over vegetables you have.
Heat the olive oil in a non-stick pan, then add the pancetta.
As it begins to brown, add the sliced onion and chopped garlic.
Next, add the cooked brussels sprouts, chopped carrots and parsnips and allow to brown slightly. This will take 5-6 mins on a high heat.
Add 400g of either sliced boiled potatoes, or mashed potato.
Work everything together in the pan before pressing down so that the mixture covers the base of the pan.
Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again.
Cut into wedges and serve.
For a vegetarian option, remove pancetta from the recipe or swap for mozzarella. If swapping for mozzarella, add the mozzarella at the same time as the potato.
Calories: 319 | Fat: 14 | Saturates: 3.8 | Total Sugar: - | Salt: 1.4 |
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