Waste not, want not

Don't throw away perfectly good food ever again. Simply follow these tips on how to make the most of your leftovers.

Carefully measure chicken and meat portions to avoid cooking too much.
If cooking a large meal, freeze half immediately for another day.
Pack leftovers from dinner into individual airtight containers once they have cooled so they're ready for the next day's lunch.
Uneaten roasted or steamed vegetables can be used in omelettes or frittatas the next day, or use them to make gourmet sandwiches.
Check your refrigerator regularly and move items that are close to their use-by date to the front of the shelves to be used first.

Tightening the purse-strings? Browse our selection of low-cost, high-value recipes here, each featuring the cost per serve.

More cooking tips

YOUR SAY: Do you have any great tips for using up left-overs or saving wastage — and money — in the kitchen? Share them below!

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User comments

It's not just purse-strings, it's time....a night of leftovers is a night I don't have to cook, or a lunch I don't have to buy (and a change from boring old sandwiches) so I don't dread them, I plan for them! Leftover vegies go into the pot or crockpot to start a new soup. I deliberately make large risottos or fried rice especially to have leftovers for lunches or when one of us is out. And talking of things ricey....if I make rice I make extra so I've got some for fried rice, as it's best made with day old rice anyway. We make up a bulk pot of bolognese sauce using a kilo of mince. We use a third that night with spaghetti, freeze about a half for spaghetti and or chile con carne another time and use the rest (a sixth??? I'm getting lost in my fractions!!) on top of baked potatoes or baked sweet potatoes over the next night or 2.

Freeze fruit just before it becomes too overripe and use in fruit salad or baking at a later stage.

Freezing is such a great idea, often I find myself cooking more so that I can put some away for another day - when I don't feel like or have no time for cooking - or both. The frozen meals section of the supermarket is a great idea vault on what type of meals remain delicious in the process.

There were some really good tips to help avoid food wastage, so thanks. I would love to know of any websites that can provide you with recipes for using leftovers just by keying in the leftover items in.

These taste so good you'll be cooking extra to make sure there is leftover porridge! Spoon leftover porridge into glasses. A light coating of cooking spray on the inside of the glass first helps in removal. Pack porridge fairly tightly into glasses. Store in fridge and when cold and firm you can turn out your "rolls" of porridge, cut into slices about 2cm wide and pan fry in a little butter until golden on each side. Serve with golden syrup or honey. Absolutely delicious!