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 