Love Food Hate Waste Notts

Ingredients:
This recipe doesn't have any set ingredients - as the title suggests, it all depends on what is lurking at the bottom of the fridge

Instructions:
1. In a large frying pan heat a small amount of fat - this could be olive oil, sunflower oil, butter, etc

2. Fry a chopped onion or leek or spring onions until soft. A chopped clove of garlic would be a nice addition now, but isn't that important.

3. If you have any meat, cut it into bitesize pieces and throw it into the pan now. If the meat is raw, cook until browned. If the meat is already cooked, heat gently. If you don't have any meat, you could throw in a small tin of tuna, or move onto the next step.

4. Cut any vegetables you have into bitesize pieces and throw these into the pan. Anything goes (except raw potatoes, turnip or swede which take a long tome to cook). If you don't have many fresh vegetables, bulk out the meal with frozen veg.

5. Now is the time to add some flavour. To create a sauce, add in one of the following: - Tin of chopped tomatoes - Tin of creamed soup - Leftover jar of chinese or curry sauce

6. Heat the sauce through, adding salt & pepper to taste. Herbs are also good if using tinned tomatoes or soup - experiment to find your favourites.

7. Serve with pasta, rice, couscous or noodles, or use to top a jacket potato.

Ingredients:
Any roastable veg; carrots,onions, challots, peppers, celery, potatoes, tomatoes, courgettes, aubergine, mushrooms etc. Salt and pepper. Balsamic Vinegar. Olive Oil. Paprika / Chilli / Cayenne Pepper (to taste)

Instructions:
For any veg that's looking a little past it's best simply cut into similar sized pieces (50p sized works well) scatter on a baking sheet, sprinkle on other ingredients and leave in the oven at about 160 degrees for 45mins to 1 hour. These can then be stirred into hot pasta or cous cous, frozen in batches or kept in the fridge for another 2-3days and taste great.