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…
Ravencroft Skye 
I’m having something so similar tonight–blintzes! I don’t have farmer cheese on hand so I’m using the leftover mashed potatoes.
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One positive out of all of this is that we’ll all get a bit more imaginative with our cooking, out of necessity! 😊
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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.
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